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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.