Ingredients

• 1 cup
• 0.5 cups pecans
• 0.25 cups butter
• 2 tablespoons brown sugar , divided
• 2.5 teaspoons apple pie spice
• 0.25 cups butter
• 4 medium apples
• 3 , 8-ounce
• 0.75 cups white sugar
• 2 tablespoons apple brandy
• 3 large eggs
• caramel sauce

Instructions

1. 1 Stir together graham cracker crumbs, pecans, 1/4 cup melted butter, 2 tablespoons brown sugar, and 1/2 teaspoon apple pie spice in a medium bowl until combined. Press into bottom and 1 inch up sides of a 9-inch springform pan.
2. 2 Melt 1/4 cup butter in a very large skillet over medium heat. Add apples; cook, stirring occasionally, until tender, 10 to 15 minutes. Remove from heat. Stir in remaining 1/2 cup brown sugar and 2 teaspoons apple pie spice. Let cool. (Note: There will be free liquid present.)
3. 3 Preheat the oven to 350 degrees F (180 degrees C). Beat cream cheese, white sugar, and apple brandy in a large bowl with an electric mixer at medium speed until smooth. Beat in eggs until just combined. Pour half of cream cheese mixture into crust. Spoon half of apple mixture with any juices over cream cheese mixture. Repeat with remaining cream cheese mixture and apple mixture. Gently swirl apples with a spoon to expose cream cheese mixture. Place cheesecake in a shallow baking pan.
4. 4 Bake in the preheated oven for 50 to 60 minutes, or until outer edge of cheesecake is set and slightly puffed, just the center jiggles, and an instant-read thermometer inserted into center registers 145 degrees F (63 degrees C).
5. 5 Cool cheesecake in pan on a wire rack 15 minutes. Run tip of a knife around edges of pan. Remove pan sides and let cheesecake cool on rack to room temperature, about 1 hour. Chill until completely cool, at least 4 hours (or up to overnight). Serve slices with caramel sauce and additional pecans. (To store, chill cheesecake, covered, up to 3 days.)

Nutrition per serving