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Apple Pecan Cheesecake  |
 Prep 15 minute(s) Ready in 5 hour(s)
40 minute(s) Serves: 16 |
| Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs and butter; press firmly onto bottom of pan. |
| Beat cream cheese, 1 cup of the brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter. |
| Bake 55 min. or until centre is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator. |
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