Apple Cheesecake

This is great for the fall. It's a cheesecake that incorporates apples. So if you have some extra apples lying around- then this is a fun recipe to try.

I made this again 5 years later. I learned that it's important to slice the apples thinly. I tried using 3 apples with the topping but that was too much so 2 apples is still better. I also glazed the apples with apple jelly.  

Tips for the apple cheesecake-
1) Increased cheesecake ingredients, so added 1 cream cheese package, 1 egg (make sure eggs at room), ¼ cup sugar, and ¼ tspn vanilla.  
2) I used only 2 large peeled fuji apples- but think will try more apples next time
3) I microwaved apples for 1-2 minutes with the cinnamon and sugar before putting them on cheese cake
4) Put a streusel topping on the top (flour, brown sugar, cinnamon, and butter).
5) When you bake- important to bake in a water bath, and then after it bakes, turn off oven and just leave temp!) Also added a little bit of cinnamon to the cheesecake batter (this prevents the apples from being too runny when bake them) the cheesecake in there. I usually let the cheese cake rest in there for 1-2 hours (usually 2 hours), with door closed, then take it out to cool at room temp. this helps prevent cracking. Also make sure eggs are at room temp. When adding the eggs, make sure to add them 1 at a time. Don’t overbeat too! Causes air bubbles to get in the batter. Found this helps with any type of cheesecake to prevent cracking.  Some people also grease the sides of the springform pan, but I haven’t done that in awhile, and cheesecakes haven’t been cracking.

Apple cheesecake (Autumn Cheesecake) (~from allrecipes.com)
Ingredients

•  1 cup graham cracker crumbs
•  1/2 cup finely chopped pecans
•  3 tablespoons white sugar
•  1/2 teaspoon ground cinnamon
•  1/4 cup unsalted butter, melted
•  2 (8 ounce) packages cream cheese, softened
•  1/2 cup white sugar
•  2 eggs
•  1/2 teaspoon vanilla extract
•  4 cups apples - peeled, cored and thinly sliced
•  1/3 cup white sugar
•  1/2 teaspoon ground cinnamon
•  1/4 cup chopped pecans

Directions
1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes (baked for 9 min).
2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
4. Bake in preheated oven for 60 to 70 minutes (baked 60 min). With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.