Candied Apple Pie Cheesecake

Candied Apple Pie Cheesecake
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  1. 1 cup crushed NABISCO Ginger Snaps
  2. 3 Tbsp. butter, melted
  3. 1/2 cup plus 2 Tbsp. sugar, divided
  4. 2 pkg. (8 oz. each) brick cream cheese, softened
  5. 2 tsp. vanilla
  6. 1/2 cup sour cream
  7. 2 eggs
  8. 1 cup apple pie filling, divided
  9. 1/2 cup walnut pieces, divided
  10. 1/2 cup toffee bits, divided
  1. HEAT oven to 325°F.
  2. MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
  3. 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.
  4. BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.