Hungry for cheesecake, but want something different. Go no further. Chock-full of flavorful apples and cinnamon, this cheesecake will be one you will serve often.

Snappy Apple Cheesecake

2 1/2 cups gingersnap crumbs 1 1/4 cups plus 2 tablespoons granulated sugar - divided use 1 1/2 teaspoons ground cinnamon - divided use 1/4 cup butter or margarine, melted 2 (12-ounce) packages frozen escalloped apples - divided use 4 (8-ounce) packages cream cheese, softened 4 large eggs 1 teaspoon vanilla extract 1 cup chopped pecans, toasted - divided use

Combine gingersnap crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and butter; press into bottom and 1 1/2-inches up sides of a 9 x 3-inch springform pan. Chill.
Thaw 1 package of escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes.
Beat cream cheese at medium speed with an electic mixer until smooth; add remaining 1 1/4 cups sugar, beating until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Stir in thawed apples, vanilla, and 1/2 cup pecans; pour into prepared pan.
Bake cheesecake at 350°F (175°C) for 1 hour and 10 minutes.
Turn oven off, and partially open door. Leave cheesecake in oven 1 hour. Remove from oven, and place on a wire rack to cool. Cover and chill overnight.
Prepare remaining package of apples according to package directions. Remove cover from apples carefully. Spread over cheesecake, and sprinkle with remaining 1/2 cup pecans and remaining 1/2 teaspoon cinnamon.

Makes 12 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.