Recipe: Apple Pecan Cheesecake (using brown sugar, 13x9-inch)

APPLE PECAN CHEESECAKE

FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
FOR THE FILLING:
4 packages (8 ounces each) cream cheese, softened
1 1/2 cups firmly packed brown sugar, divided use
1 teaspoon vanilla extract
1 cup sour cream
4 eggs
FOR THE APPLE-PECAN TOPPING:
4 cups chopped peeled apples
3/4 cup chopped pecans
1 teaspoon ground cinnamon

Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.

TO PREPARE THE CRUST:
Mix crumbs, butter and 2 tablespoon brown sugar; press firmly onto bottom of pan.

TO PREPARE THE FILLING:
Beat cream cheese, 1 cup of the brown sugar and the vanilla in 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.

TO TOP AND BAKE:
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 hours or overnight.

TO SERVE:
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.

Makes 16 servings
Source: Kraft Food & Family magazine, Fall 2006