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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LindainAk

posted:12/8/2009

I made this at Thanksgiving and everyone loved it. I give it 5 stars.

designconcepts

posted:12/5/2009

This is the second year that I have made this recipe. I must say that I didn't care for the ginger snap crust and substituted a graham crust, which was much better.

jdk77

posted:12/3/2009

This was good, but not a favorite. Do NOT put the toppings on ahead of serving. I had to throw out the leftover last few pieces as the toffee & apple toppings reacted w/ each other to make some weird black goo.

GussieS1

posted:12/2/2009

This was a hit at my family holiday gathering! I did change it up with graham cracker crust and pecans instead of walnuts. It didn't set up as firm as I was expecting, but it was still delicious!

rolllin_hard

posted:12/1/2009

I made this for Thanksgiving and it was really good! I just thought that the topping was a little too much. But the cheesecake on its own was great with the little amount of apple, toffee & walnuts.

sheronwilliams

posted:11/25/2009

made this recipe several times and got great reviews. Everyone loved it and asked for it again and again. I made it the last time using graham cracker crumbs and walnuts for the crust...crushing the ginger snaps just took too much time

rsas04

posted:11/24/2009

I made this last year for both Thanksgiving & Christmas. It's a HUGE hit! I change it a little though-I don't add the walnuts & I add some caramel ice cream topping to it. I made it once w/ the caramel topping & once without and it's definately better with! I have been asked to make it again this year!

a cook

posted:11/23/2009

I have taken this pie to three different parties - it was always a huge hit and people asked for the recipes. Looks very pretty too. It's a favorite with my husband.

a cook

posted:11/17/2009

This is one of the best desserts I've ever made! Its been requested again this year for thanksgiving.

a cook

posted:11/15/2009

I followed the recipe for this exactly and wasn't impressed with it. I made it for a dinner party and no one wanted extras or wanted to take any home. I didn't even finish my piece (and I normally love cheesecake). The gingersnap crust was really overpowering and the cheesecake itself wasn't very sweet or tasty. I couldn't even taste the apple, toffee, or walnuts in it. It just tasted like lumpy, plain cheesecake over a bunch of gingersnaps. I wouldn't bother with this recipe again.