Autumn Delight Cheesecake
Ingredients
For the crust:
1 cup graham cracker crumbs
1/2 cup pecans, finely chopped
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
For the cheesecake filling:
2 (8-ounce) packages cream cheese, softened
5/6 cup white sugar, divided into 1/2 cup and 1/3 cup
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups apple, peeled, cored, and thinly sliced
1/4 cup pecans, chopped
Directions
Preheat the oven to 350 degrees F.
In a large bowl, mix the graham cracker crumbs, 1/2 cup of pecans, 3 tablespoons of white sugar, 1/2 teaspoon of cinnamon, and the melted butter. Combine thoroughly.
Press the graham cracker mixture into the bottom of a 9-inch springform pan.
Bake the graham cracker crust for 10 minutes. This process of “blind baking” ensures that the crust doesn’t get soggy later, once the wet fillings are introduced. Remove the crust from the oven.
In a large bowl, add the cream cheese and 1/2 cup of sugar. Using a mixer on medium speed, combine the cream cheese and sugar until smooth.
Beat the eggs in one at a time, mixing thoroughly before adding the next one. Mix in the vanilla.
Pour the cheesecake filling into the springform pan on top of the crust.
In a small bowl, combine the cinnamon with the remaining 1/3 cup of sugar. Toss the apples in the cinnamon sugar until all of the slices are coated.
Pour the sugared apples over the cheesecake filling. Top with the chopped pecans.
Bake the cheesecake for 60 to 70 minutes.
Remove the cheesecake from the oven and run a knife around the inner rim of the springform pan. This will help loosen the cake for easier serving. Do not remove the cake from the pan at this time.
Let the cheesecake cool to room temperature before removing the rim of the pan.
Remove the rim and chill the cake in the fridge before serving.
Serve cool!
