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Servings: 12
Prep Time: 25 Minutes
Cook Time: 1 Hour 15 Minutes

1. Preheat oven to 325F if using a silver 9-inch spring form pan (or to 300F if using a dark nonstick 9-inch pan).

2. Mix crumbs, 1/2 cup of the pecans, 3 Tbsp. sugar, 1/2 tsp. of the cinnamon and butter; press firmly onto bottom of pan. Bake 10 minutes.

3. Beat cream cheese, 1/2 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

4. Mix 1/3 cup sugar and remaining 1/2 tsp. cinnamon in large bowl. Add apples; toss to coat. Spoon over cream cheese layer; sprinkle with remaining 1/4 cup pecans.

5. Bake 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.