This recipe belongs to Deborah Biggs, of Omaha, NE. It was featured in the Kraft Foods Magazine, as a winner of a Philadelphia cheesecake contest. The prep/cooking time does not include refrigeration time.
Ingredients: [‘ginger snaps’, ‘butter’, ‘sugar’, ‘sugar’, ‘vanilla’, ‘sour cream’, ‘eggs’, ‘apple pie filling’, ‘walnuts’, ‘toffee pieces’]
Quantity of Ingredients: [“1 cup ginger snaps, crushed “,”3 tablespoons butter, melted “,”1/2 tablespoon sugar”,”2 tablespoons sugar”,”2 teaspoons vanilla”,”1/2 cup sour cream”,”2 eggs”,”1 cup apple pie filling, divided “,”1/2 cup walnuts, divided “,”1/2 cup toffee pieces, divided “]
Number of Servings: 10
Steps: [‘Preheat oven to 325°F.’, ‘Mix ginger snap crumbs, butter, and 2 T sugar and press into bottom and sides of a 9-inch pie plate.’, ‘Beat cream cheese, 1/2 cup sugar and vanilla with mixer til blended.’, ‘Add sour cream and mix well.’, ‘Add eggs, one at a time, bleating after each until just blended.’, ‘Stir in half EACH of the pie filling, nuts and toffee bits.’, ‘Pour into crust.’, ‘Bake 35 minutes or until center is almost set.’, ‘Cool and refrigerate 4 hours.’, ‘Top with remaining apple pie filling, nuts and toffee.’]