Apple and pecan-topped cheesecake with a cinnamon graham cracker crust.

Autumn Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
1 teaspoon ground cinnamon - divided use
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
4 cups apples, sliced
1/3 cup granulated sugar
1/4 cup pecans, chopped

1. Combine graham cracker crumbs, 3 tablespoons sugar, half of the cinnamon, and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes.
2. Meanwhile, combine softened cream cheese and 1/2 cup sugar; mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and pour over the crust.
3. Toss thinly sliced apples with the 1/3 cup sugar and remaining cinnamon. Pour the apple mixture over the cream cheese layer and sprinkle with chopped pecans.
4. Bake at 350°F (175°C) for 1 hour and 10 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.

Makes 12 servings.