Monday, June 14, 2010

Tasty Tuesday: Apple Pecan Cheesecake

Valerie was kind enough to share this recipe that she made for her son's 7th birthday party! And, I must say the pictures look amazing, and her son of course is adorable!


1 1/2 cups of honey made graham cracker crumbs
1/2 cup of butter, melted
2 tbsp brown sugar
4 pkg. (8 oz each) cream cheese
1 1/2 cups of packed brown sugar, divided
1 tsp vanilla
1 cup of sour cream
4 eggs
3 apples, peeled and chopped
3/4 cup chopped pecans
1 tsp ground cinnamon

Preheat oven to 325 deg F. Line a 13 x 9 baking pan with foil, with the ends of the foil extending over the side of the pan. Mix graham cracker crumbs, butter, and brown sugar and press onto the bottom of the prepared pan.

Beat cream cheese, 1 cup of brown sugar, and vanilla in a large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup of brown sugar, the apples, pecans and cinnamon spoon evenly over cheese cake batter.

Bake 55 minutes until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

1 comment:

  1. It is amazingly good cheesecake in the fall when it starts to get that chill in the air and you want to cozy down with a little dessert. Seriously. Make a note to try this around September 15th!

    For Brayden's birthday he just wanted caramel on the top and skipped the apples and nuts (as you might have noticed in the photo)--but truly it's delightful with the apples and nuts on the top!

    Thanks for posting this Eileen! I'm honored!