Cinnamon Apple Cheesecake with Candied Pecans

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Cinnamon Roll Crust

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, cold and cubed
• 1/2 cup sour cream
• 1 egg
• 1 tablespoon pure vanilla extract
• 2 tablespoons ground cinnamon

Cinnamon & Apple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 3 eggs
• 1/2 cup unsweetened apple sauce
• 1/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 2 Granny Smith apples, peeled and chopped

Candied Pecan Topping

• 1 cup pecan halves
• 1/4 cup packed brown sugar
• 1 tablespoon unsalted butter

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

Cinnamon Roll Crust:

1. In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
2. In a large bowl, beat butter until creamy. Add sour cream, egg, and vanilla. Mix until well combined.
3. Add dry ingredients to wet mixture. Mix until dough forms. Wrap dough in plastic wrap and chill for 30 minutes.
4. In a small bowl, mix together cinnamon and sugar.
5. Roll out dough on a lightly floured surface. Spread cinnamon mixture over dough.
6. Roll up dough tightly and slice into 1/2 inch rounds.
7. Arrange rounds in prepared pan, pressing down gently on dough to form an even crust.

Cinnamon & Apple Filling:

1. In a large bowl, beat cream cheese until smooth and creamy.
2. Add sugar and vanilla, and mix on medium speed until well combined.
3. Add eggs one at a time, mixing well after each addition.
4. Add apple sauce, flour, and cinnamon. Mix until well combined.
5. Gently fold in chopped apples.
6. Pour mixture over prepared crust.

Candied Pecan Topping:

1. In a small saucepan, melt brown sugar and butter over medium heat. Add pecans and stir until coated.
2. Sprinkle pecans over cheesecake.

Bake cheesecake for 60-65 minutes or until set. Let cool to room temperature before serving.