Ingredients

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

Preparation

  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.