Apple Pecan Cheesecake

Name: Apple Pecan Cheesecake
Prep time: 15 min
Total time: 370 min
Yield: 16
Ingredients: 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); ¼ cup butter, melted; 2 Tbsp. brown sugar; 4 pkg. brick cream cheese, softened; 1½ cups brown sugar, divided; 1 tsp. vanilla; 1 cup sour cream; 4 eggs; 3 apples, peeled, chopped; ¾ cup pecans; 1 tsp. ground cinnamon

For an impressive baked cheesecake perfect for your fall party or Thanksgiving, choose this classic dessert recipe with apples, pecans and brown sugar.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
¼ cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) brick cream cheese, softened
1½ cups packed brown sugar, divided
1 tsp. vanilla
1 cup sour cream
4 eggs
3 apples, peeled, chopped
¾ cup chopped pecans
1 tsp. ground cinnamon

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of pan.

Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Toss apples with the nuts, cinnamon and remaining brown sugar; spoon over cheesecake batter.

Bake 55 min. or until center is almost set. Cool completely.

Refrigerate cheesecake 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.