Apple Pecan Cheesecake Bars
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) Cream Cheese, softened
1-1/2 cups packed brown sugar, divided
1 tsp. vanilla
1 cup Sour Cream
4 cups apples, peeled, chopped (about 3 NC apples)
3/4 cup chopped NC Pecans
1 tsp. ground cinnamon
Preheat oven to 325°F. Line a 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.
Lisa’s Notes: This recipe is from Kraft Foods 2008. We used NC Gala apples but I’m sure NC Granny Smith or NC Fuji would be good too.