Kraft Food and Family - Festive 2008 - (Page 13) reader recipe swap advice and the winner is… Reader Deborah Biggs took first prize in the recent philadelphia Cheesecake Contest with this twist on a classic holiday favorite. deBorah Biggs Omaha, NE substitute teacher and now prizewinning cook “ When I bring this to a holiday dinner, I add the caramel and toffee toppings just before I serve it.” candied apple pie cheesecake prep 15 min. total 1 hour plus refrigerating makes 10 servings. what you need 1 cup crushed nabisco Ginger Snaps 3 Tbsp. butter, melted 1⁄2 cup plus 2 Tbsp. sugar, divided make it oven to 325°F. Mix ginger snap 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 after each just until blended. Stir in half each of 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. heat 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 what’s what’s online: Submit your favorite recipe! Go to kraftfoods.com/exchange. kraftfoods.com | 3 http://www.kraftfoods.com/exchange http://www.kraftfoods.com
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