nickie's apple-pecan cheesecake

Ingredients

• Servings: 16
• crust
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons packed brown sugar
• filling
• 4 (8 ounce) packages cream cheese, softened
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 4 eggs
• topping
• 4 cups apples (about 3) - peeled, cored, and chopped
• 1/2 cup packed brown sugar
• 3/4 cup chopped pecans
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 5 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c). line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
• to make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. press evenly over the bottom of the prepared baking dish.
• to make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. beat in the sour cream. on low speed, add the eggs, one at a time, just until blended. pour the mixture over the crust.
• to make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
• bake in preheated oven until center is almost set, about 55 minutes. cool, and refrigerate 4 hours, or overnight.
• before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. remove the aluminum foil, and cut into 16 squares.