Although the nutritional value of apples varies according to size and variety, all types contain large amounts of soluble and insoluble fiber, and vitamin A. An apple cheesecake is a tasty way to serve those nutritious apples for dessert. Cinnamon and sugar accent the dish, and help create a crust that compliments the creamy filling and crunchy nut topping. This recipe yields approximately 8 servings of apple cheesecake.
Preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the apples, sprinkle with lemon juice to prevent discoloration, and then set aside. Set the cream cheese out at room temperature to soften while preparing the crust.
Combine the graham cracker crumbs, 3 tbsp. granulated sugar, 1/2 tsp. ground cinnamon, and butter or margarine in a large mixing bowl. Stir well until thoroughly mixed.
Transfer the graham cracker crumb mixture to a 9-inch pie pan, and press firmly onto the bottom and sides to form a crust. Bake the crust for 10 minutes, remove from the oven, and allow to cool while preparing the filling.
Combine the softened cream cheese and 1/2 cup granulated sugar in a large mixing bowl. Blend with an electric mixer on medium speed until smooth. Add the eggs, one at a time, beating well with the mixer after each addition.
Add the vanilla extract to the cream cheese mixture, and beat until smooth and thoroughly combined. Pour into the prepared pie crust.
Combine the remaining granulated sugar and 1/2 tsp. ground cinnamon in a large mixing bowl. Add the apple slices to the cinnamon sugar mixture, and toss until thoroughly coated.
Arrange the coated apple slices over the cream cheese mixture in the pie crust. Sprinkle with pecans, and place the dish in the preheated oven.
Bake the apple cheesecake for 1 hour 10 minutes, or until set. Remove from the oven, and allow to cool completely in the refrigerator before serving for best results. Garnish with ground cinnamon if desired.