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Apple Pecan Cheesecake

Prep: 20 min. plus refrigeration

Bake: 1

hr. 5 min. Cool.

1

cups HONEY MAID Graham Cracker Crumbs

V a

cup

stick) butter, melted

1

cups plus 2 Tbsp. packed brown sugar, divided 2 Tbsp. brown sugar

4

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1

tsp. vanilla

1

cup BREAKSTONE'S or KNUDSEN Sour Cream

4

eggs

4

cups chopped peeled apples (about 3)

V

a

cup PLANTERS Chopped Pecans

1

tsp. ground cinnamon

HEAT oven to 325°F. Line 13x9-inch pan with foil. Mix crumbs,

butter and 2 Tbsp. sugar; press onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1

cup sugar and vanilla with mixer until

blended. Add sour cream; blend. Add eggs, 1

at a time, mixing on

low speed after each just until blended. Pour over crust.

MIX remaining

sugar, apples, pecans and cinnamon; spoon

over batter.

BAKE 1

hr. to 1

hr. 5 min. Cool. Refrigerate 4 hours. Use foil to lift

cheesecake from pan before cutting to serve.

Makes 16 servings.

For more great recipes and gift giving ideas visitjello.com

During test of plain NY style cheesecake made with PHILADELPHIA Cream Cheese versus store-brand versions, consumers rated PHILLY cheesecake better tasting.

©2008 K raft Foods