Apple-Pecan Cheesecake

INGREDIENTS:

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 Tbsp. brown sugar
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups packed brown sugar, divided
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 3 Granny Smith apples, peeled, chopped
• 3/4 cup chopped pecans
• 1 tsp. ground cinnamon

DIRECTIONS:

1. Heat oven to 325°F.
2. Line 13x9-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.

• Tip 1--Healthy Living--Save 50 calories and 7g of fat, including 4 g sat fat by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
• Tip 2--Special Extra--For an extra-special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.
• Tip 3--Best of Season--Prepare the apple topping using any of the many varieties of cooking apples that are available, such as Jonathan, Granny Smith, Rome, Empire or Cortland.
  

Used with permission from Kraft Foods