2 cups cinnamon graham cracker crumbs whole ( 15 crackers)
2.8 pounds granny smith apples ( 6 apples)
0.5 cup pecans finely chopped
12 servings whipped cream sweetened
2 teaspoons vanilla extract
Equipment
bowl
frying pan
sauce pan
oven
knife
wire rack
stand mixer
springform pan
Directions
Peel apples, and cut into 1/2-inch-thick wedges. Toss together apples and 1/3 cup brown sugar. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and saut 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).
Meanwhile, preheat oven to 35
Stir together cinnamon graham cracker crumbs and next 2 ingredients in a medium bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan.
Bake 10 to 12 minutes or until lightly browned.
Remove to a wire rack, and cool crust completely before filling (about 30 minutes).
Beat cream cheese, vanilla, and remaining 1 1/3 cups brown sugar at medium speed with a heavy-duty electric stand mixer until blended and smooth.
Add eggs, 1 at a time, beating just until blended after each addition.
Pour batter into prepared crust. Arrange apples over cream cheese mixture.
Bake at 350 for 55 minutes to 1 hour and 5 minutes or until set.
Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 2 hours). Cover and chill 8 to 24 hours.
Cook apple jelly and 1 tsp. water in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until jelly is melted; brush over apples on top of cheesecake.
