Categories: Dessert

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 tbsp brown sugar
• 4 pkg (8 oz each) cream cheese (softened)
• 1 1/2 cups firmly packed brown sugar, divided
• 1 tsp vanilla
• 1 cup sour cream
• 4 eggs
• 4 cups chopped peeled apples ( about 3 medium)
• 3/4 cups chopped pecans
• 1 tsp ground cinammon

Directions

1. eheat oven to 325. Line 13×9 inch pan wil foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 tbs brown sugar; press firmly onto bottom of pan.

2. Beat cream cheese, 1 cup of brown sugar and the vanilla in a large bowl with electric mixoer 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 evely over cheesecake batter.

3. Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

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