Autumn Apple Cheesecake

• Crust
• 1 cup graham cracker crumbs
• 3/4 cup finely chopped pecans
• 3 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon
• 2 Tbs. unsalted butter, melted
• Filling
• 16 oz. low-fat cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs
• Topping
• 4 cups peeled and thinly sliced Jonathan or Granny Smith apples
• 1/2 tsp. ground cinnamon
• 1/3 cup granulated sugar
• 1/2 cup chopped pecans
• Confectioners' sugar for dusting

1. Preheat oven to 325F. Spray 8-inch springform baking pan with nonstick cooking spray.
2. To make Crust: Mix all ingredients in bowl, and press onto bottom of pan. Bake 10 minutes, remove from oven and let cool. Leave oven on.
3. To make Filling: Beat cream cheese, sugar and vanilla on medium speed until well blended. Blend in eggs one at a time. Scrape down sides of mixing bowl with rubber spatula, and pour mixture over crust.
4. To make Topping: Put sliced apples in bowl, and toss with cinnamon and sugar. Spoon apple mixture over filling, and sprinkle top with pecans.
5. Bake 1 1/4 hours, or until center is set. Let cheesecake cool before removing it from springform pan.
6. Transfer cheesecake to serving plate. Dust top lightly with confectioners' sugar before serving.

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Taken from www.epicurious.com/recipes/member/views/autumn-apple-cheesecake-50009766 (may not work)