Harvest Cheesecake

This apple cinnamon wonder is the perfect complement to any Thanksgiving dinner.  I actually made this at the end of the summer for a BBQ picnic at my Grandma's little country church and it was a hit.  Everyone was getting ready for harvest and was in a fall kind of mood, so this cheesecake fit the bill perfectly.  If you still need help getting over the summer, head to midwest in October.  There is nothing like seeing the farmers out combining late at night and the smell of a bonfire. 

Here's what you'll need:

For the crust:

1 cup graham cracker crumbs
3 tblsps white sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted

For the Cheesecake:

3 8 oz pkgs cream cheese, softened
1 cup white sugar
2 eggs
1/2 tsp vanilla
4 cups apples - peeled, cored, and thinly sliced
1/3 cup white sugar
1 tsp ground cinnamon - divided
1/3 cup brown sugar
handful of flour
1 pat of butter

1.  Preheat oven to 350 degrees.  In medium sized bowl, stir together graham cracker crumbs, sugar, cinnamon, and butter from pie crust ingredients.  Press into bottom of a 9 inch spring form pan.  Bake for 10 minutes.

2.  In large bowl, combine cream cheese and 1 cup of sugar.  Beat until well blended.  Add eggs, one at a time, beating well after each addition.  Add vanilla.  Pour filling into pie crust.

3.  Toss sliced apples, 1/2 tsp cinnamon, and sugar together.  Microwave about 20 seconds and stir to soften apples.  Spoon mixture over cream cheese layer.

4.  In small bowl, combine brown sugar, flour, 1/2 tsp cinnamon, and butter pat.  Mix with fingers until crumbles form.  Spoon over apple layer.

5.  Bake 60-70 minutes in waterbath or place pan full of water underneath cheesecake to ensure even baking.  Turn over off and let cool 45 minutes in over with door slightly ajar.  Remove pan and let cool completely.