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Autumn Apple Cheesecake




Source of Recipe


Philadelphia Cream Cheese Recipe Book


List of Ingredients




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)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
1/4 cup chopped pecans



Recipe



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°F 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°F 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.

YIELD: 12 Servings

NOTE: If desired, you may want to make a crust that goes up the sides of pan.

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.