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Autumn Apple Cheesecake

Servings: 12
Autumn Apple Cheesecake, a wonderful dessert to make during the autumn season or for the holidays.

1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tbsp. granulated sugar
1/2 tsp. ground cinnamon
1/4 cup (1/2 stick/2 oz./56g) butter or margarine, melted
2 packages (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup granulated sugar
1/2 tsp. vanilla extract
2 large eggs
1/3 cup granulated sugar
1/2 tsp. ground cinnamon
4 cups thinly peeled apple slices (preferably Granny Smith, MacIntosh, or Golden Delicious apples)
1/4 cup chopped pecans

Mix crumbs, 1/2 cup pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F/160 degrees C for 10 minutes.

Beat cream cheese, 1/2 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Pour over crust.

Mix 1/3 cup sugar and 1/2 teaspoon cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with 1/4 cup pecans.

Bake at 325 degrees F/160 degrees C for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Makes 12 servings.

Note: If desired, you may want to make a crust that goes up the sides of pan. Photo above shows cheesecake with bottom and side crust.

Source: Philadelphia Cream Cheese Recipe Book
Submitted By: Lynne Parrish
Date: September 22, 2002