heat oven to 325. mix ginger snap crumbs,butter and 2 T. sugar; press onto bottom and up the sides of a 9 inch pie pan.
beat cream cheese,1/2 cup sugar, and vanilla with mixer until well blended. add sour cream; mix well. add eggs, 1 at a time, beating after each egg. stir in 1/2 of pie filling, nuts and toffee. pour into crust.
bake for 35 min. cool. refrigerate 4 hours. top with remaining pie filling, nuts and toffee
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