- 1 1/2 cups [375 mL] Graham cracker crumbs
- 1/4 cup [60 g] butter, melted
- 2 tablespons [30 mL] brown sugar
- 4 [8-ounce / 227-g each] cream cheese, softened
- 1 1/2 cups [375 mL] firmly packed brown sugar, divided
- 1 teaspoon [5 mL] vanilla
- 1 cup [250 mL] sour cream
- 4 eggs
- 4 cups [1 L] chopped peeled and cored apples [about 3 medium]
- 3/4 cup [190 mL] chopped pecans
- 1 teaspoon [5 mL] ground cinnamon
|
- Preheat oven to 325°F [160°C].
- Line a 13 x 9-inch [33 x 23-cm] baking pan with foil, with ends of foil extending over sides of pan.
- Mix together crumbs, melted butter and the 2 tablespoons [30 mL] brown sugar; press firmly onto bottom of prepared pan.
- Beat together cream cheese, 1 cup [250 mL] of remaining brown sugar and the vanilla into a large bowl at medium speed of an electric mixer until well blended.
- Add sour cream and 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 [125 mL] brown sugar, chopped apples, chopped pecans and cinnamon; spoon evenly over cheesecake batter.
- Bake into preheated oven for approximately 55 minutes, until center is almost set.
- Leave to cool completely.
- Refrigerate for at least 4 hours, or overnight.
- Let stand at room temperature for 30 minutes before serving.
- Lift cheesecake from pan using foil handles and cut cheesecake into 16 pieces.
- Refrigerate any leftover cheesecake.
|
