This rich, creamy cheesecake is topped with the sort of apple-pecan deliciousness you might find in your favorite pie.
What You Need
Original recipe yields 12 servings
1 cup graham cracker crumbs
3/4 cup finely chopped PLANTERS Pecans, divided
3 Tbsp. sugar
1 tsp. ground cinnamon, divided
1/4 cup butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/3 cup sugar
4 cups thin peeled apple slices
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Let's Make It
Heat oven to 325°F.
Combine crumbs, 1/2 cup nuts, 3 Tbsp. sugar, 1/2 tsp. cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Combine 1/3 cup sugar and remaining cinnamon. Sprinkle over apples in separate large bowl; mix lightly. Spoon over cream cheese layer; sprinkle with remaining nuts.
Bake 1 hour 10 min. to 1 hour 15 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cheesecake makes enough for 12 servings.
For best results, use firm baking apples, such as Granny Smith or McIntosh.
Reduce oven temperature to 300ºF if using a dark nonstick springform pan.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.