Autumn Apple Cheesecake

1 store-bought graham cracker crust (or make your own favorite recipe)
Two 8-ounce packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
Topping
4 cups thinly sliced Jonathan or Granny Smith apples
1/2 teaspoon ground cinnamon
1/3 cup sugar
1/2 cup chopped pecans

Preheat oven to 325F. Place crust in the bottom of a 9-inch springform
pan. Bake crust 10 minutes, then remove from oven to cool. Leave oven on.
To make filling, with an electric mixer beat together the cream cheese,
sugar, and vanilla in a large mixing bowl until light and creamy. Blend in
the eggs, one at a time. Pour this mixture over the crust. To make
topping, place sliced apples in a large mixing bowl and toss with cinnamon
and sugar. Spoon apple mixture evenly over cheese filling and sprinkle
with the pecans. Bake cheesecake until the center seems firm, about 1 1/4
hours. Let cheesecake cool before removing it from the pan. For the best
flavor, cover and chill the cheesecake for at least 4 hours (or up to 1
day) before serving. Run a knife around the inside of the pan to loosen
the cheesecake and release and remove the sides of the pan. Place cake on
serving plate. Adapted from All-American Desserts, by Judith M. Fertig


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