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Italian Apple Crumb Cheesecake

Crust:

1 cup graham cracker crumbs

2 TB. sugar

2 TB. butter, melted

Apple Mixture:

1/4 cup butter

1/2 cup light brown sugar

2 lb. Macintosh (or similar) apples, peeled, cored and cut into 1/2-inch dice

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. allspice

Crumb Topping:

1-1/2 cup light brown sugar

1/2 cup butter, at room temperature

1 cup walnuts, coarsely chopped

Cheesecake:

16 oz. cream cheese, at room temperature

1/2 cup sugar

3 large eggs

1 cup heavy cream

To make the crust, combine the melted butter, crumbs, and sugar.

Press into the bottom and slightly up the sides of a 9-inch springform pan.  Set aside.

For the apple mixture, melt the butter in a large saucepan over low heat.

Add the brown sugar, apples, cinnamon, nutmeg, and allspice.

Cook until the apples are soft but still holding their shape.  Set aside to cool.

In a small bowl, combine the topping ingredients and set aside.

To make the cheesecake, in a large bowl with an electric mixer, cream together the cream cheese, and sugar until light and fluffy.

Add the eggs, one at a time and then add the cream.

Continue beating until the mixture is thick and creamy.

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Gently stir in the cooled apple mixture by hand.

Pour the cheesecake batter into the springform pan.

Spread the crumb topping over the top.

Bake at 350 degrees F for 1 hour and 20 minutes.

Allow to cool to room temperature before removing the sides of the pan.

Refrigerate until ready to serve.

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