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 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker 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.
This recipe is usually made with NC Gala apples, but NC Granny Smith or NC Fuji would be good, too!