Dessert

Apple-Pecan Cheesecake

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prep time

15 min

total time

6 hr 10 min

makes

16 servings, 1 piece (151 g) each

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photo by:

kraft

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What You Need

1-1/2 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1-1/2 cup packed brown sugar, divided

1 tsp. vanilla

1 cup sour cream

4 eggs

4 cups finely chopped peeled apples (about 3 medium)

3/4 cup chopped pecans

1 tsp. ground cinnamon

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of prepared pan.

BEAT cream cheese, 1 cup 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. Mix remaining sugar, apples, nuts and cinnamon; spoon over batter.

BAKE 55 min. or until centre is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

kraft kitchens tips

Best of Season

When preparing this delicious topping, take advantage of the many varieties of apples available, such as Granny Smith or Golden Delicious.

Healthy Living

Save 60 calories and 9g of total fat, including 7g of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and light sour cream.

Food Facts

For best flavour, remove cheesecake from refrigerator about 30 min. before serving.

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rating

Fantastic with a little caramel sauce drizzled on top.
posted by randyspenceley | on 10/8/2011

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I cut the cheesecake part in half and the rest 2/3 and it worked nice. I like havening tons of toping. I kinda think it needed to have some cinnamon in the cheesecake part... it didn't taste complete to me but everyone liked it.
posted by angel_magic | on 10/12/2010

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Good, and easy. Use parchment paper across the bottom instead of tinfoil.
posted by a cook | on 9/9/2010

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AWESOME, AWESOME!!!!
posted by shannon7700 | on 1/28/2010

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I read the comments about how large the cheesecake turns out. I decided to make it smaller so I used a traditional springform cheesecake pan and halved the filling (all ingredients) but made the crust and toppings in the same amounts listed here. I cooked it for 55 minutes just like the recipe said. The apple layer on top was thicker, but in a good way (probably dried out less than if it was thinner). I drizzled it with the caramel sauce right after it cooled. Awesome with whipped cream!
posted by a cook | on 10/13/2009

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Easy,and very tasty, I had problems getting the cake out of the pan as the brown sugar ran between the foil and the pan, next time I will put the foil overhang on all 4 sides of the pan, I also drizzled it with chocolate, it was a hit
posted by jackieeager | on 10/13/2009

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The recipe was easy enough to make. What I did not like: the brown sugar that was mixed with the apples melted and ran between the foil and the pan. This made the foil stick to the pan and the cake was almost impossible to get out. What I did differently is: after it was cooked and out of the pan and onto the plate, I drizzled the top with caramel ice cream topping. YUMMY!
posted by a cook | on 10/10/2009

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Easy and tastes great.
posted by aonemommy | on 4/29/2009

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Very good cheesecake. Easy to make and great for large crowds. I drizzled each piece with caramel sauce before serving as suggested.
posted by a cook | on 4/8/2009

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so delicious.... I couldn't believe cheese cake could be so good and so easy to bake.
posted by rana_sukhi | on 12/19/2008