nickie's apple-pecan cheesecake
Ingredients
- Servings: 16
- crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons packed brown sugar
- filling
- 4 (8 ounce) packages cream cheese, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 eggs
- topping
- 4 cups apples (about 3) - peeled, cored, and chopped
- 1/2 cup packed brown sugar
- 3/4 cup chopped pecans
- 1 teaspoon ground cinnamon
Recipe
Preparation Time: 30 mins
Cook Time: 55 mins
Ready Time: 5 hrs 55 mins
- preheat oven to 325 degrees f (165 degrees c). line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
- to make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. press evenly over the bottom of the prepared baking dish.
- to make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. beat in the sour cream. on low speed, add the eggs, one at a time, just until blended. pour the mixture over the crust.
- to make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
- bake in preheated oven until center is almost set, about 55 minutes. cool, and refrigerate 4 hours, or overnight.
- before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. remove the aluminum foil, and cut into 16 squares.
No comments:
Post a Comment