Autumn Cheesecake

A festive autumn dessert that tastes as good as it looks

This recipe contains , graham crackers, pecans, sugar, cinnamon, butter, , cream cheese, sugar, eggs, vanilla extract, , apples, sugar, cinnamon, , preserves (apricot), pecans

8 Servings

Prep time: 15 min

Cook time: 1 hr 15 min

Ingredients:

• FOR THE CRUST
• 8 - 9 Graham crackers, finely chopped ( 1+ cups)
• 1/2 cup(s) pecans, finely chopped
• 3 tbsp. Sugar
• 1/2 tsp. cinnamon
• 5 tbsp. butter melted
• FOR THE BATTER
• 2 pkg(s) 8oz. cream cheese softened
• 1/2 cup(s) sugar
• 2 eggs
• 1/2 tsp. vanilla
• FOR THE APPLE LAYER
• 7 - 8 whole baking apples (ie: Granny Smith)
• 1/2 cup(s) sugar
• 3/4 tsp. cinnamon
• FOR THE TOPPING
• 4 - 5 tbsp. apricot preserve melted
• 1/4 cup(s) chopped pecans (lightly toasted optional)

Instructions:

• 1. FOR THE APPLE LAYER:
• 2. Peel and core the apples and slice thinly
• 3. Add to the sugar and cinnamon and mix well until all the apples are coated.
• 4. Set aside.
• 5. FOR THE CRUST:
• 6. Preheat oven to 350°
• 7. In a small sauce pan melt the butter
• 8. In the food processor add the pecans and chop until very fine
• 9. Add the Graham crackers and pulse until finely chopped and put mixture into a bowl.
• 10. Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.
• 11. Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust.
• 12. Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..
• 13. FOR THE BATTER:
• 14. In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well combined
• 15. Scrape down the sides of the bowl and the blades of the mixer
• 16. Add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated.
• 17. Pour into the cooled springform pan and smooth the mixture level.
• 18. APPLES:
• 19. Arrange the apples in decorative layer over the batter and then place the pan into the oven and bake for about 70 minutes.
• 20. Remove to a wire rack to cool.
• 21. In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top.
• 22. Sprinkle the pecans over the apples.
• 23. Now carefully run a knife around the edges of the cake to loosen from the sides of the pan
• 24. Then cover and refrigerate for at least 5 hours, overnight even better.
• 25. Remove from the refrigerator about an hour before serving and remove the sides of the springform pan.