Tuesday, October 28, 2008

Candied Apple Pie Cheesecake

This recipe is from the recent edition of Kraft Food & Family magazine:


1 cup crushed Nabisco Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
2 tsp. vanilla
1/2 cup Breakstone's or Knudsen Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup Planters Walnut Pieces, divided
1/2 cup toffee bits, divided


HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar;
press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended.
Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each.
Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.

BAKE 35 min. or until center is almost set.
Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

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