Apple Pie Cheesecake

Preheat the oven to 350°F. Cut a piece of parchment paper to fit inside the bottom of a 9-inch springform pan. Wrap the outside of the pan with 2-3 layers of aluminum foil to make it waterproof, as the cheesecake will later bake in a water bath. Spray the sides of the pan with vegetable non-stick cooking spray.

Prepare the crust by placing approximately 12 graham crackers in a food processor and processing for a few seconds until they turn into 1 1/2 cups of crumbs. Add 2 tablespoons of granulated sugar and process again, then finish by processing in 1/2 cup of melted butter.

Firmly press the crumbs into the bottom of the springform pan using a drinking glass or a potato masher. Bake the crust for 10-12 minutes, giving the crust time to set up.

While the crust is baking, prepare the apple filling. Peel, core, and dice 4 small apples. Melt two tablespoons of butter in a medium saucepan over medium heat. Add the diced apples and cook for 5-6 minutes until they are slightly softened. Then stir in 3 tablespoons of brown sugar, 1 tablespoon of lemon juice, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 cup of pecans, and 1/4 cup of raisins cooking until most of the liquid evaporates. Set aside to cool.

While the apple filling cools, prepare the rest of the cheesecake filling. In a large bowl, add 12 ounces of room-temperature cream cheese. Use an electric hand mixer to whip the cream cheese until fluffy, about 2-3 minutes.

Mix in 1/2 cup of granulated sugar and 1 1/2 teaspoons of vanilla extract. Then, add the eggs one at a time, beating after each addition. Finally, mix in 1/3 cup of heavy whipping cream, beating until the mixture is completely smooth and creamy.

Evenly pour the apple mixture into the prepared crust and smooth it out.

Spread the cheesecake mixture evenly over the smoothed apple layer. Place the cheesecake in the center of a baking sheet, then pour an inch of hot water into the sheet. Bake for 25 minutes. Let the cake cool for several hours to room temperature, then refrigerate until fully chilled.

To make whipped cream, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a mixing bowl. Using either a stand mixer with a whisk attachment or a hand mixer, whip on high speed for several minutes until the cream thickens and forms stiff peaks. Chill in the refrigerator until ready to serve.

Once the cake is fully chilled, arrange pecan halves around its edges and sprinkle it with 1/4 teaspoon of ground cinnamon.

Slice the Apple Pie Cheesecake and serve with a dollop of whipped cream.

Enjoy!