Autumn Cheesecake

For the apple topping:
Add the thinly sliced apples into a bowl. Add to the sugar and cinnamon and mix well until all the apples are coated. Set aside.

For the crust: Preheat oven to 350°F.

Combine the graham cracker crumbs and chopped pecans in a bowl (I ran them through a food processor to make sure they were very fine). Add the melted butter, sugar and cinnamon. Using a fork stir to combine, until all the crackers are wet with butter and no dry parts are still visible.

Place the mixture into the bottom of a 9-inch spring form pan and press down to form a solid bottom crust. Place into the center of the oven and bake for about 10 minutes. Then remove it from the oven to a wire rack to cool.

For the cheesecake filling:
In the bowl of a stand mixer place the softened cream cheese and the sugar. Mix on medium speed until well combined. Scrape down the sides of the bowl and the blades of the mixer add the vanilla. Mix on medium -low speed. Add the eggs one at a time and continue to beat until each is well incorporated. Pour into the cooled crust and smooth the mixture until level.

Arrange the apples in a decorative layer over the batter and then place the pan into the oven and bake for about 70 minutes. Remove pan from the oven to a wire rack to cool.

Once the cake is lightly cooled brush the melted preserves over the apples to coat them and give a nice sheen to the top. Sprinkle the pecans over the apples.

Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours or overnight is even better.

Remove from the refrigerator about an hour before serving and remove the sides of the spring form pan. Sit back and wait for the oohs and ahs!