Preparation Steps

• Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
• In a medium bowl, combine graham cracker crumbs, pecans, melted butter, 2 tablespoons sugar, and 0.5 teaspoon cinnamon. Mix until the crumbs are coated and have a coarse sand consistency.
• Press the crust mixture into the bottom and two-thirds up the sides of the pan. Wrap the bottom and sides with heavy-duty aluminum foil and set aside.
• In a stand mixer bowl with paddle attachment, beat the softened cream cheese until creamy and smooth.
• Add 1.25 cups sugar and continue beating, scraping down the sides as needed.
• Mix in sour cream and vanilla extract until smooth and creamy, scraping sides as needed.
• With mixer on low speed, add eggs one at a time until fully incorporated.
• Pour the cheesecake filling into the prepared crust.
• In a large bowl, combine apples, 2 tablespoons sugar, and 0.5 teaspoon cinnamon. Toss gently to coat all apple slices.
• Arrange the spiced apples over the cheesecake filling in a circular overlapping pattern. Sprinkle chopped pecans on top.
• Place the springform pan inside a larger pan. Pour hot water into the larger pan halfway up the sides of the foil-wrapped pan.
• Bake for 90-95 minutes until edges are set and center has a slight jiggle. Remove from oven and cool on a wire rack for 1 hour.
• Refrigerate the cheesecake for at least 4 hours or overnight before serving.
• Cut into slices and serve chilled.