Wednesday, November 2, 2011

APPLE AND PECAN CHEESECAKE

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 1/2 cups packed brown sugar
2 tbsp packed brown sugar
4 pkg (8-oz each) cream cheese, softened
1 tsp vanilla
1 cup sour cream
4 eggs
4 cups peeled and chopped apples
3/4 cup chopped pecans
1 tsp ground cinnamon

Preheat oven to 325 degrees.
Line a 13 x 9-inch baking pan with foil.

Combine the graham cracker crumbs, melted butter, and the 2 tablespoons of brown sugar; press onto the bottom of the pan.  Bake at 325 degrees for 10 minutes.

Using an electric mixer, beat the cream cheese, 1 cup of the brown sugar, and the vanilla until blended.  Add the sour cream and blend in.  Add the eggs, 1 at a time, mixing on low speed after each addition just until blended.  Pour the mixture over the crust.

Mix the remaining half cup of sugar, the apples, pecans, and cinnamon together; spoon over the batter.

Bake 1 hour to 1 hour 5 minutes.  Cool.  Refrigerate at least 4 hours before cutting to serve.  Use the foil to lift from the pan before cutting.

Yield: 16 servings


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