Ingredients
1 cup graham cracker crumbs1/3 cup finely chopped pecans1/4 cup butter, melted1 tablespoon brown sugarFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla extract1/4 teaspoon almond extract2 large eggs, beatenTOPPING:1/4 cup butter, cubed4 medium tart apples, peeled and sliced2 tablespoons lemon juice3/4 cup packed brown sugar3/4 teaspoon ground cinnamon
Preparation
In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in extracts. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
For topping, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir for 5-7 minutes or until apples are tender. Add brown sugar and cinnamon; cook 2-3 minutes longer or until brown sugar is dissolved. Cool slightly. Serve with cheesecake.
