Recipe Tuesday :: Autumn Apple Cheesecake

So I was pretty sure that I had already done a post about making this cheesecake before.  I mean, I make it every Autumn and it's a favorite at work, requested even.  But I searched all the way back to 2012 and didn't see a single post about it!  How could that be!?  I mean look at all this deliciousness...

I know, right!?  Well, here is the post you've all been waiting for.  If those pumpkin bars didn't get you two weeks ago, then maybe apple is the fall flavor you're craving.  My recipe came from a Philadelphia Cream Cheese cookbook I picked up at Costco on a whim one year.  I've tweaked it, of course (when don't I tweak a recipe?), and so I'll give you the link to one that looks just like the original and also type up my tweaky one below.  I also looked on Amazon to see if you could still get it and there were "new" ones for $1.50.  Seriously, only $1.50 for the most amazing cream cheese cookbook ever.

But really.  You need to make this cheesecake.  For the sake of fall!

Autumn Apple Cheesecake
(tweaked by me)

Crust - 
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 Tablespoons sugar
2 teaspoons cinnamon
1/4 cup (1/2 stick) butter. melted

Filling - 
2 packages (8 oz each) cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs

Topping - 
1/3 cup sugar
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
pinch of ground allspice
pinch of ground cloves
4 cups THINLY sliced peeled apples
1/4 cup finely chopped pecans

Crust Instructions:
Mix together graham cracker crumbs, pecans, sugar, cinnamon and melted butter.  Press into bottom of 9 inch springform pan.  Bake at 325F for 10 minutes.  Let cool.

Filling Instructions:
Mix cream cheese, sugar and vanilla with a hand mixer on medium speed until blended.  Add eggs one at a time, mix on low speed until just blended.  Pour over crust.

Topping Instructions:
Mix together sugar, cinnamon, nutmeg, allspice and cloves in a small bowl.  Pour over apples and toss well to coat.  Spoon apples over cream cheese mixture and sprinkle with pecans.

Bake at 325F for 1 hour and 10 minutes to 1 hour and 15 minutes, until center is almost set.  Run a knife around the outside of the cake to loosen and allow to cool before removing rim.  (I usually wait until after I take it out of the fridge to do this.)  Refrigerate 4 hours or overnight.

My biggest tip for making this perfect is to get one of the most amazing gadgets ever, the Apple Mate by Norpro.  It peels, cores and slices the apples into the perfect pieces for cooking on this cheesecake or in a pie.  We've used ours when we have bumper crops of apple from our fruit trees and want to freeze them in ready-to-go bags of apple pie fillings.  Small apples seem to work best and they can't be too soft, but it really works.

And now a fabulous food photo to end on that'll make your tummy grumble... ;)