Monday, September 18, 2006

Apple and Pecan Cheesecake

apple pecan cheesecake

My husband, Mateus, is in a cheesecake kick this week. After my mom tasted his Oreo Cheesecake he made last weekend, she was so impressed by it that she nominated him to make her birthday cake for next weekend. Below is the recipe he'll be trying out. If you don't have a 9" springform pan, you can also make this cheesecake on a 13"x9" rectangular pan.


  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3/4 cup finely chopped PLANTERS Pecans, divided
  • 3 Tbsp. sugar
  • 1 tsp. ground cinnamon, divided
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1/3 cup sugar
  • 4 cups thin peeled apple slices

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/2 cup of the pecans, 3 Tbsp. sugar, 1/2 tsp. of the cinnamon and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, 1/2 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Mix 1/3 cup sugar and remaining 1/2 tsp. cinnamon in large bowl. Add apples; toss to coat. Spoon over cream cheese layer; sprinkle with remaining 1/4 cup pecans.

BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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