So the Autumn Cheesecake and I had some issues…

mostly related to my cheesecake pan and the fact I kind of went upstairs to brush my teeth, was side tracked by stuff and didn’t hear the timer going off for who knows how many minutes.

By the cheesecake spending one too many minutes in the oven (even covered, which it was, because I know that I tend to be, uh, forgetful) well the pecans overcooked a tad on the sides of the crust, causing my cheesecake to get REALLY stuck at the bottom corner as you can see picture to the right, I mean LEFT.
(It COULD be a learning disability maybe so don’t mock me).

Bottom line, it tastes really REALLY good.
AUTUMN CHEESECAKE
Crust:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes.

Cheesecake Filling and Apple Topping
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples – peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

Bake in preheated oven for 60 to 70 minutes. Don’t disappear to brush your teeth and get side tracked for 20 minutes just as the timer is going off. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.