Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.5 cup finely chopped pecans
  • 6 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 32 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 2 tbsp all-purpose flour
  • 3 cups Granny Smith apples, peeled and diced
  • 3 tbsp unsalted butter
  • 0.25 cup brown sugar
  • 1 tsp ground cinnamon
  • 0.5 cup chopped pecans
  • 1 tbsp lemon juice

Instructions:

  1. Combine graham cracker crumbs, chopped pecans, melted butter, and brown sugar in a bowl.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
  3. Bake the crust at 350°F (175°C) for 8–10 minutes until toasted. Set aside to cool.
  4. Beat the softened cream cheese and sugar on medium-low speed until completely smooth.
  5. Blend in the sour cream and vanilla extract.
  6. Add eggs one at a time, mixing on the lowest speed just until blended.
  7. Sift in the flour and stir gently by hand until no streaks remain.
  8. Melt butter in a skillet over medium heat.
  9. Toss in diced apples, brown sugar, cinnamon, and lemon juice; cook for 5–7 minutes until slightly softened.
  10. Stir in the chopped pecans during the last 60 seconds of cooking to toast them.