Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

Not too sweet, not too tart--just a perfect dessert to end a perfect meal.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°. Line a 9x13 pan with foil extending the edges over the edge of the pan.
  2. Mix crumbs and margarine and press firmly into the bottom of the pan.
  3. Beat cream cheese, 1 cup brown sugar and vanilla in a large bowl until well blended. Add sour cream and mix well. Add eggs, one at a time mixing on low speed. Pour over crust.
  4. Mix remaining 1/2 cup brown sugar, apples, pecans and cinammon. Spoon evenly over cheesecake batter.
  5. Bake 55 minutes or until centre is almost set.
  6. Cool, refrigerate 4 hours or overnight. Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan using foil as handles. Cut into pieces and store in refrigerator.

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