Yield: 1 servings
|\N \N||-ROSE RAY DSJN00A-|
|1 cup||Graham cracker crumbs|
|1 teaspoon||Cinnamon; divided|
|3 tablespoons||Margarine; melted|
|16 ounces||Cream cheese; softened|
|½ teaspoon||Vanilla extract|
|4 cups||Apple slices; thinly sliced, peeled, about 2 1/2 lbs apples|
|½ cup||Pecans; chopped|
Preheat oven to 350~. Combine crumbs, 3 tablespoons sugar, ½ teaspoon cinnamon and margarine in small bowl; mix well. Press onto bottom and up sides of 9-inch pie plate. Bake crust 10 minutes.
Beat together cream cheese and ½ cup sugar in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla; pour into crust. Combine remaining ⅓ cup sugar and remaining ½ teaspoon cinnamon in large bowl. Add apples; toss gently to coat. Spoon apple mixture over cream cheese mixture. Sprinkle with pecans.
Bake 1 hour and 10 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.