Candied Apple Pie Cheesecake

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photo by:kraft

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posted by

sandooly

on 12/7/2012

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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momma4957

posted:11/30/2008

My daughter made this for our Thanksgiving meal, it was truly delicious.

lkittywilson

posted:11/29/2008

This was a hit at thanksgiving.It was really good

lesthan0

posted:11/27/2008

Very good! The center was not as firm as I would have liked. I think it sould have baked a little longer. I used homemade apple pie filling - EXCELLENT! I would definately make this again. It's hard to go wrong with a cheesecake!

lovespuppies

posted:11/26/2008

I'm making this recipe for Thanksgiving and am so excited to bring it for dessert, but Deborah Biggs, who created this, mentions adding caramel before serving. I didn't see caramel in the recipe, but I'll add a little caramel sauce to the apple filling and see how it turns out. Love the recipe!

TwinsMom76

posted:11/26/2008

this is a great recipe the only thing i found with it is that it makes way more than can fit in a 9 inch pan so i put the extra in cup cakes cups. we have not eaten it yet its for Tanksgiving but the kids liked the bowl clean :) Plus my family can't eat walnut so i used almonds instead yummy!!!

cnnyl

posted:11/26/2008

I think the crust needs to be a tad thicker and baked longer as the filling was very soft, almost pudding like but it was hugely popular!

bpaula1

posted:11/25/2008

I plan to make this recipe for Thanksgiving, but I'm giving it 5 start since I HAVE to rate it. I saw that at least one person had trouble because the crust didn't set. I plan to chill the crust in the refrigerator before adding the filling (as I do when I make a vanilla wafer crust for lemon icebox pie). I'll write a review after we lick the pie plate clean.

mslupin

posted:11/20/2008

This is a great to make the day before. I just took it to my company tailgate party and it was gone in no time flate. I did not even get a piece of it. Well I got the crumbs. (Seriously!) The toffe bits were hard to find. I used the cruched up "Heath" bars. (Chocolate is a very good thing.)

sandy61s