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
Preheat oven to 325F. Spray 8-inch springform baking pan with nonstick cooking spray. 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. 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. To make Topping: Put sliced apples in bowl, and toss with cinnamon and sugar. Spoon apple mixture over filling, and sprinkle top with pecans. Bake 1 1/4 hours, or until center is set. Let cheesecake cool before removing it from springform pan. Transfer cheesecake to serving plate. Dust top lightly with confectioners’ sugar before serving.
