Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -ROSE RAY DSJN00A- |
| 1 cup | Graham cracker crumbs |
| \N \N | Sugar |
| 1 teaspoon | Cinnamon; divided |
| 3 tablespoons | Margarine; melted |
| 16 ounces | Cream cheese; softened |
| 2 \N | Eggs |
| 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.