Serves: 8
Total Calories: 272
1. In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Beat in lemon juice, vanilla and salt. Add eggs, one at a time, mixing until just combined after each addition.
2. Place crust on baking sheet. Pour in cream cheese mixture. Bake at 325°F about 25 minutes or until center is almost set. Cool for 1 hour on wire rack.
3. Spread pie filling over cheesecake. Refrigerate at least 2 hours. Sprinkle with pecans. Store in refrigerator.
*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Apple Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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