Candied Apple Pie Cheesecake

photo by:kraft

The ultimate cheesecake for apple pie lovers—with apple pie filling, walnuts and toffee bits, all in a ginger snap crust.

time

prep:

15 min

total:

5 hr

servings

total:

10 servings

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What You Need

cup crushed NABISCO Ginger Snaps

Tbsp. butter, melted

1/2

cup plus 2 Tbsp. sugar, divided

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

tsp. vanilla

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

cup apple pie filling, divided

1/2

cup PLANTERS Walnut Pieces, divided

1/2

cup toffee bits, divided

Make It

HEAT oven to 325°F.

MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.

BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 6 grams of fat per serving by preparing as directed with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN'S LITE Sour Cream.

Substitute

Prepare using chocolate-covered toffee bits.

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Jessandtom2006

posted:1/19/2009

My husband and I made this together for Christmas and It was the best Cheesecake that we have ever had! This is a great recipe to get the whole family involved in, I am a 21 year old Army wife and my husband had a blast making the crust for this pie!! We will def make again!!

a cook

posted:1/10/2009

Grinding ginger snaps the hardest part of the recipe, they sound like rocks in the blender. It got rave review from my Thanksgiving crowd. "Wonderful, devine, fantastic" those were some of the words describing how it tasted. First real cheesecake I'ved baked in 25 years or more.

amenheer2001

posted:12/29/2008

This recipe is amazing!!!

MARYANNT00

posted:12/28/2008

I made this recipe low sugar, that being said, IT WAS GREAT!!!! Everyone LOVED it. It is rich and creamy.

radewumi

posted:12/27/2008

Tastes very good. I did not have the problem filling be runny but it was a bit crumbly. Next time I may cook it a little longer to see if that helps. Otherwise excellent recipe and I will definately make it again.

maryanncgolden

posted:12/26/2008

The crust was very very thick.Where is the caramel she talks about?The toffee is separate from caramel.You have to cut this piece by piece to put the topping on because the pan she asks for is too small.

a cook

posted:12/26/2008

This was delicious. I cooked it for the extra five minutes like one reviewer suggested and that made it perfect. The entire cheesecake was gone very quickly. I will defintly make this again.

jenno_24

posted:12/24/2008

Everyone enjoyed the recipe but i wasnt a fan of the the nuts... and I think ginger snap crust was a little to strong in flavor. But i can say it was a hit with everyone else!

USNchic

posted:12/17/2008

My dad actually made this for Thanksgiving upon my request. He is the cheesecake pro in our family. It was AMAZING! I probably could have eaten the whole thing by myself. I hope he makes it again soon! YUM!

a cook

posted:12/17/2008

I have already made this several times and each time it is a hit! Everyone loves it. I have shared the recipe with many others.