Crust -
- 1 cup graham cracker crumbs
- 3 T. sugar
- 1/2 tsp. cinnamon
- 1/4 cup margarine - melted
Preparation -
Combine the graham cracker crumbs, sugar, cinnamon and melted margarine in a bowl. Press the mixture into the bottom of a 9" springform pan. Bake in a preheated oven at 350º for 10 minutes. Remove from the oven and place on a wire rack.
Filling -
- 2 pkgs. (8 oz. each) cream cheese - softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- 4 cups thinly sliced apples
- 1/4 cup chopped pecans
Preparation -
Combine the cream cheese and sugar in a large mixing bowl. Mix with an electric mixer at medium speed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix again. Pour the mixture into the pan, over the graham cracker crust.
Mix the 1/3 cup sugar and 1/2 teaspoon cinnamon together. Toss the sliced apples with the sugar/cinnamon mixture. Spoon the apple mixture into the pan, over the cream cheese layer. Sprinkle with the chopped pecans. Bake in a preheated oven at 350º for 1 hr and 10 minutes. Remove from the oven. Run a knife between the sides of the pan and the sides of the cheesecake. Cool on a wire rack, at room temperature, for about 1 hour. Remove the sides of the springform cake pan from the cheesecake, letting the cake remain on the bottom of the pan. Refrigerate for at least 4 hours before serving.
