Recipe...ApplePie Cheesecake

The only cheesecake that never fails me....

The only cheesecake I never worry about having an ugly crack on the top....

The only cheesecake I bake for holidays...

And....the only cheesecake that's healthy for you, as it has a bunch of apples in the recipe (yeah, that's a reach, but it's what my uncle keeps on telling my aunt so he can have a piece each morning for breakfast after Thanksgiving).

APPLE PIE CHEESECAKE

Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 teaspoon vanilla
4 tablespoons melted unsalted butter

Filling
3 (8 ounce) blocks cream cheese, not whipped (and please don't use the Less Fat variety)
1/2 cup sugar
3 large eggs
1 cup heavy cream
juice of 1/2 lemon
1 cup applesauce
1 teaspoon ground cinnamon
1/4 cup dark brown sugar
1 tablespoon unsalted butter

Topping
1 (21-ounce) can apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup dark brown sugar
1 tablespoon butter

Process
1. Preheat oven to 350 degrees.
2. Spray a 9 1/2-inch springform pan with a non-stick cooking spray.  Set aside.
3. In a medium bowl, combine the graham cracker crumbs, sugar, vanilla, and melted butter.  Press into the pan.  Set aside.
4. Prepare the cheesecake filling.  With an electric mixer, beat the cream cheese and sugar until very smooth.  Add in the eggs and beat to combine.  Beat in the cream and lemon juice. Fold in the applesauce and cinnamon.  Mix until well blended (no lumps). Pour into prepared crust.
5.  Place the brown sugar and butter into a small saucepan or skillet.  Heat over medium until the sugar is just melted, stirring often.  Drizzle on top of the filling in a swirl pattern.
6. Bake 1 hour and 20 minutes until the top feels firm to the touch.  Remove from the oven to cool.
7. Raise oven temperature to 400 degrees.
8. Spread the apple pie filling evenly over the baked cheesecake, starting at the center, leaving a tiney border of cheesecake visible.  Sift the cinnamon over the top.  Place the brown sugar and butter into a small saucepan or skillet.  Heat over medium until the sugar is just melted, stirring often.  Drizzle over the apples.
9. Return to oven and bake 15 minutes.
10. Cool completely and refrigerate at least overnight (like this would ever happen in my household...).