Apple Pecan Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 tablespoons brown sugar
- 4 packages cream cheese, 8 oz each, softened
- 1 1/2 cups firmly packed brown sugar, divided
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 4 cups apples, peeled and chopped, about 3 medium
- 3/4 cup chopped pecans
- 1 teaspoon ground cinnamon
Preheat oven to 325F. Line 13x9 baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter, and 2 tablespoons of brown sugar; press firmly onto bottom of pan.
Beat cream cheese, 1 cup of brown sugar, and vanilla, in a large bowl with electric mixer on medium speed 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 brown sugar, the apples, pecans, and cinnamon; spoon evenly over cheesecake batter.
Bake 55 minutes, or until center is almost set. Cool. Refrigerate 4 hour or overnight. Let stand at room temperature 30 minutes before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.