Apple-Pecan Cheesecake

Apple-Pecan Cheesecake

Prep Time: 15 min
Total Time: 5 hr 40 min
Makes: 16 servings
From: Kraft.com
1-1/2 cups HONEY MAID Graham Cracker Crumbs 
1/4 cup (1/2 stick) butter, melted 
2 Tbsp. brown sugar 
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1-1/2 cups packed brown sugar, divided 
1 tsp. vanilla 
1 cup BREAKSTONE'S or KNUDSEN Sour Cream 
4 eggs 
3 apples, peeled, chopped 
3/4 cup PLANTERS Chopped Pecans 
1 tsp. ground cinnamon 

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan. 

BEAT cream cheese, 1 cup brown sugar and the vanilla in 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 brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter. 

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