"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Apple Pecan Cheesecake Recipe

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Apple Pecan Cheesecake image


This recipe for Apple Pecan Cheesecake, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Verlee Klos
Added: Saturday, June 27, 2009


1 1/2 c. graham cracker crumbs
1/4 c. melted butter
2 T. brown sugar
1 1/2 c. firmly packed brown sugar
1 tsp. vanilla
1 c. sour cream
4 eggs
4 c. chopped, peeled apples
3/4 c. chopped pecans
1 tsp. ground cinnamon
4 pkg. (8 oz.) cream cheese, softened

Preheat oven to 325. Line 13x9 baking pan with foil with the ends extending over the sides. Mix crumbs with butter and 2 T. brown sugar; press firmly onto bottom of pan.
Beat cream cheese, 1 cup of brown sugar and the vanilla in large bowl with 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 c. 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. Lift cheesecake from pan using foil handle. Cut into 16 pieces. Store leftover in refrigerator.

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