Autumn Cheesecake

This is an "evolved" cheesecake, a cheesecake with sophistication and all the bells and whistles, perfect when you want something different from the classic cheesecake. I love the apple topping! It lulls me into thinking, "Perhaps this is a fruit?" How can anything with apple be anything less than healthy and fresh? :)

A few tips from other reviews on this cheesecake include making a crumb topping over the cheesecake with handful of brown sugar, handful of flour, and cutting in butter chunks. Also, bake the cheesecake in a water bath to allow for even cooking and cool the cheesecake in the oven with the oven door open for 45 minutes to an hour to prevent cracking.

Autumn Cheesecake
modified from Allrecipes.com

1 cup graham cracker crumbs
1/2 cup chopped pecans
3 tbsp. white sugar
1/2 tsp. ground cinnamon
1/4 cup unsalted butter, melted

3 (8 oz.) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/4 tsp. vanilla extract
4 cups thinly sliced apples
1/3 cup white sugar
1/2 tsp. ground cinnamon
1/4 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F. In a large bowl, stir together graham cracker crumbs, 1/4 cup chopped pecans, 3 tbsp. sugar, 1/2 tsp. cinnamon, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake in preheated oven for 10 minutes.
2. In large bowl, beat cream cheese and 1/2 cup sugar on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla. Pour mixture onto prepared crust.
3. Microwave apple slices for a 2 minutes until softened. Stir together 1/3 cup sugar and 1/2 tsp. cinnamon, then toss mixture with apples to coat. Layer apple slices over cream cheese filling. Sprinkle 1/4 cup chopped pecans over cheesecake.
4. Bake in preheated oven for 60-70 minutes. With a knife, loosen cake from rim of pan. Let cool before removing the rim of pan. Chill cake in refrigerator before serving.