Cinnamon Apple Pecan Cheesecake

By á-6706

Ingredients

• CRUST
• 1 c graham cracker crumbs
• 1/2 c finely choped pecans
• 3 Tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 3 Tbsp butter or margarine, melted
• FILLING
• 3 pkg (8 oz each) cream cheese, softened
• 1/2 c brown sugar, lightly packed
• 1 tsp pure vanilla extract
• 3 lg eggs
• 1/2 c sour cream
• 2 Tbsp all purpose flour
• TOPPING
• 1/3 c granulated sugar
• 1/2 tsp ground cinnamon
• 4 c thinly sliced peeled apples
• 1/2 c chopped pecans
• 1 Tbsp butter, optional (*see personal note)

Details

Servings 12

Preparation

Step 1

FOR THE CRUST: Preheat the oven to 325°F.
In a small bowl, mix the crumbs, pecans, sugar, cinnamon and butter; press onto the bottom of a 9 inch springform pan. Bake for 10 minutes (Bake at 300°F. if using a dark nonstick springform pan). Remove from oven and cool on a wire rack.

FOR THE FILLING:
In the bowl of an electric mixer, mix the cream cheese, brown sugar and vanilla on medium speed until well blended. Add the eggs, mixing on low speed just until blended. Add the sour cream and flour until blended. Pour over the crust.

FOR THE TOPPING:
In a large bowl, mix the sugar, cinnamon and pecans together; toss with the apples. Spoon or layer the apple mixture over the cream cheese layer.
Bake at 325°F. for 1 hour & 10 minutes or until the center is almost set (if using a dark nonstick pan, bake at 300°F.). Remove from oven and let rest for 5 minutes. Run a knife or metal spatula around the rim of the pan to loosen the cake; cool completely before removing the rim of pan. Refrigerate for at least 4 hours or overnight.