1-1/2 cups graham cracker crumbs
2 Tbsp. brown sugar
1-1/2 cups packed brown sugar, divided
1 cup Breakstone’s or knudsen Sour Cream
3 Granny Smith apples, peeled, chopped
1 tsp. ground cinnamon
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs
3/4 cup chopped PLANTERS Pecans


1 . Heat oven to 325°F.
2 . Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
3 . Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
4 . 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.

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