Saturday, October 21, 2006
Desserts: Apple Pecan Cheesecake
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp brown sugar
4 pkg (8 oz each) cream cheese, softened
1 1/2 cups firmly packed brown sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup chopped pecans
1 tsp ground cinnamon
Preheat oven to 325F. Line 13c9 baking pan with foil, ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp brown sugar; press firmly onto bottom of pan.
Beat cream cheese, 1 cup of brown sugar, and the 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, apples, pecans, and cinnamon; spoon evenly over the cheesecake batter.
Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.
1/4 cup butter, melted
2 Tbsp brown sugar
4 pkg (8 oz each) cream cheese, softened
1 1/2 cups firmly packed brown sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup chopped pecans
1 tsp ground cinnamon
Preheat oven to 325F. Line 13c9 baking pan with foil, ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp brown sugar; press firmly onto bottom of pan.
Beat cream cheese, 1 cup of brown sugar, and the 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, apples, pecans, and cinnamon; spoon evenly over the cheesecake batter.
Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.
Labels: desserts
# posted by jLow @ 3:58 PM 
