Ingredients
CRUST:1-1/2 cups graham cracker crumbs1/2 cup sugar1/3 cup butter, meltedAPPLE TOPPING:1/2 cup sugar1 tablespoon all-purpose flour1/2 teaspoon ground cinnamonDash ground nutmeg1/2 cup lemon juice6 medium Granny Smith or tart apples, peeled and thinly sliced1/2 cup chopped pecansFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1-1/2 teaspoon vanilla extract3 large eggs, room temperature, lightly beaten
Preparation
Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate.
For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving.
In a large bowl, beat cream cheese sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Stir in reserved topping mixture; mix well. Pour into crust.
Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping.
