A creamy cheesecake layer is topped with cinnamon, pecan, and brown sugar-seasoned apples in this autumn dessert guaranteed to be a hit at all parties from Thanksgiving through New Year.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
456 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
Step 5
Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
Step 6
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.
Ingredients
1 teaspoon vanilla extract
1 cup packed brown sugar
1 teaspoon ground cinnamon
4 eggs
1 cup sour cream
2 tablespoons packed brown sugar
4 (8 ounce) packages cream cheese, softened
4 cups apples (about 3) - peeled, cored, and chopped
