Candied Apple Pie Cheesecake

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photo by:kraft

Loved this!

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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schally01

posted:11/18/2008

I was trying new pies for thanksgiving and used my family as guinie pigs... they loved it and were disappointed when it was gone,, i will be making 2 of these for thanksgiving. i substituted the chocolate toffee bits and it was excellent. the crust just gave the right amount of spice.

PamSchumacher

posted:11/13/2008

My pastor made this last Friday; it was good. Only the next time we'll use a fresher can of apple pie filling.

love4wine

posted:11/11/2008

This was my first cheesecake and it turned out great. My entire family loved it. I followed the recipe exactly and used my food processor to crumble the ginger snaps and the crust held together fine. I wish I had made 2 of them because it does take a long time to make (especially when my 6 year old keeps bugging me with "is it ready yet")

simone72

posted:11/10/2008

this is awesome!!!was reluctant to make this, as i had tried a fairly similar recipe, which tasted aweful-but this is a hit-have made it twice in a week-everone loves it!!! i used caramel apple pie filling and also added some caramel syrup(the kind used in coffees and it. sodas)did NOT top the pie, thought it was rich enough as is, just used half of the nuts toffee and pie filling.

a cook

posted:11/10/2008

This cheesecake tastes awesome! It was the first cheesecake I have ever made and it was super easy. As far as crushing the cookies, I found it way easier to put them in the food processer.

daisy820212

posted:11/8/2008

I made this recipe with a friend and I had a great idea to make it even easier. If you use gingerbread cake mix and butter for the crust instead of smashing up all those cookies. It also makes a much firmer crust. You make it the exact same way just substitute the cake mix for the cookies.

flynda

posted:11/4/2008

Simple & delicious. I made it for company and everyone loved it.

teceme2

posted:11/3/2008

We loved it. Would make again.

susanmartinez

posted:11/3/2008

It was pretty easy, the only hard part was crushing the ginger snaps, and we really like it. But the crust doesn't hold together. Did anybody else have this problem?

a cook

posted:11/3/2008

I took this to a party and everyone loved the pie. I told them where they could get the recipe.