APPLE-PECAN CHEESECAKE

This is a Kraft Philadelphia Cream Cheese recipe. This is not a recipe to be a regular part of a diabetic's diet. It is, however, okay for special occasions, a dessert to take to pitch-in meals, large family meals, etc. Anytime you need a dessert to share with others, this could be a good choice. It would also be a good dessert for upcoming holiday meals. Remember, only 1 slice for you!

CRUST:
1 cup graham cracker crumbs*
3 tbsp Splenda Granular
1/2 tsp ground cinnamon
1/4 cup butter, melted

Combine the above ingredients together and press onto the bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes.

*If you cannot tolerate graham cracker crumbs, use sugar-free vanilla wafers.

FILLING:
2 (8-oz each) Philadelphia Light Cream Cheese (Neufchatel), softened
1/2 cup Splenda or Stevia Granular
2 large eggs
1/2 tsp vanilla

Using an electric mixer at medium speed, combine cream cheese and Splenda until well blended. Add the eggs, one at a time, mixing well after each addition. Blend in the vanilla and pour over the crust.

TOPPING:
4 cups peeled apple, sliced thin
1/3 cup Splenda or Stevia Granular
1/2 tsp ground cinnamon
1/3 cup chopped pecans

In a large bowl, toss the apples with the Splenda and cinnamon, spoon over the filling. Spoon the mixture over the cream cheese layer and sprinkle with the chopped pecans. Bake at 350 degrees for 1 hour and 10 minutes.

Remove cake from oven and loosen cake from the rim of the pan. Cool before removing the rim of the pan. Cool cake before removing the rim of the pan.

Chill until serving time.

Yield: 12 servings

This is an old Kraft Philadelphia Cream Cheese recipe.