Autumn Apple Cheesecake Recipe

Ingredients for Autumn Apple Cheesecake

• Graham Cracker Crumbs
• ½ cup chopped pecans (plus ¼ cup for topping)
• ¾ cup granulated sugar (¼ cup for crust, ½ cup for filling, ⅓ cup for apples)
• Ground Cinnamon
• Margarine
• 3 (8 ounce) packages cream cheese
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 medium apples (peeled, cored, and thinly sliced)

How to Make Autumn Apple Cheesecake

1. Preheat oven to 350°F (175°C).
2. **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted margarine. Mix until well combined.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from oven and let cool.
5. **Make the Filling:** In a large bowl, beat 3 (8 ounce) packages of cream cheese and ½ cup granulated sugar until smooth and creamy.
6. Add 3 large eggs one at a time, beating well after each addition.
7. Stir in 1 teaspoon vanilla extract.
8. **Prepare the Apples:** In a separate bowl, gently toss 3 medium apples (peeled, cored, and thinly sliced) with ⅓ cup granulated sugar and ½ teaspoon ground cinnamon.
9. **Assemble the Cheesecake:** Pour the cream cheese mixture over the cooled crust.
10. Evenly spoon the apple mixture over the cream cheese layer.
11. Sprinkle with ¼ cup chopped pecans.
12. Bake for 70 minutes (1 hour and 10 minutes), or until the cheesecake is set around the edges but the center is still slightly jiggly.
13. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
14. Remove from oven and let cool completely on a wire rack.
15. Run a thin knife around the edge of the cheesecake to loosen it from the pan.
16. Remove the rim of the springform pan.
17. Refrigerate for at least 4 hours, or preferably overnight, before serving.