Autumn Cheesecake 1 cup graham cracker crumbs 1/2 cup finely chopped pecans 3 tablespoon sugar 1/2 tsp. ground cinnamon 1/4 cup (1/2 stick) butter or margarine, melted 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1/3 cup sugar 1/2 tsp. ground cinnamon 4 cups thinly peeled apple slices 1/4 cup chopped pecans Mix crumbs, 1/2 cup pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and butter; press onto bottom of 9-inch springform pan. Bake at 325 F for 10 minutes. Beat cream cheese, 1/2 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Pour over crust. Mix 1/3 cup sugar and 1/2 teaspoon cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with 1/4 cup pecans. Bake at 325 F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 12 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.