Scrumptious Apple-Pecan Cheesecake
- 1 cup graham cracker crumbs
- 3/4 cup finely chopped PLANTERS Pecans, divided
- 3 Tbsp. sugar
- 1 tsp. ground cinnamon, divided
- 1/4 cup (1/2 stick) butter or margarine, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 1/3 cup sugar
- 4 cups thin peeled apple slices
- Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
- Mix crumbs, 1/2 cup of the pecans, 3 Tbsp.
- sugar, 1/2 tsp.
- of the cinnamon and butter; press firmly onto bottom of pan.
- Bake 10 minutes.
- Beat cream cheese, 1/2 cup sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Pour over crust.
- Mix 1/3 cup sugar and remaining 1/2 tsp.
- cinnamon in large bowl.
- Add apples; toss to coat.
- Spoon over cream cheese layer; sprinkle with remaining 1/4 cup pecans.
- Bake 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate at least 4 hours or overnight.
- Store leftover cheesecake in refrigerator.
graham cracker crumbs, pecans, sugar, ground cinnamon, butter, philadelphia cream cheese, sugar, vanilla, eggs, sugar, apple slices
Taken from www.kraftrecipes.com/recipes/scrumptious-apple-pecan-cheesecake-65324.aspx (may not work)