The ultimate cheesecake for apple pie lovers—with apple pie filling, walnuts and toffee bits, all in a ginger snap crust.
What You Need
Original recipe yields 10 servings
1 cup crushed gingersnaps
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 egg s
1 cup apple pie filling, divided
1/2 cup PLANTERS Walnut Pieces, divided
1/2 cup toffee bits, divided
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Let's Make It
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.
Save 50 calories and 6 grams of fat per serving by preparing as directed with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN'S LITE Sour Cream.
Prepare using chocolate-covered toffee bits.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.