Using a food processor, blend graham crackers into fine crumbs. Remove crumbs and measure out 3/4 cup. Discard or save remaining crumbs for future use. Return crumbs to food processor or large bowl. Add 1 Tbsp light brown sugar, 1/4 tsp cinnamon and melted butter. Mix until combined well.
Press crumbs into the bottom of 2: 4-inch spring-form pans with a flat bottom cup or other flat item. Bake for 10 minutes. Remove and set aside to cool.
In a large bowl or stand mixer, beat softened cream cheese until smooth. Scrape bowl as needed. Add 1/2 cup light brown sugar and vanilla. Mix to combine. Add sour cream, followed by the egg. Mix until just combined. Do not over mix.
Using a large cookie scoop, divide batter among spring-form pans.
Chop pecans into small pieces, toss in a medium bowl. Peel, core and chop apples into small pieces. Add apples to pecans, along with remaining 1/4 tsp cinnamon and 1/4 cup brown sugar. Toss well to coat. Spoon apple-pecan mixture over the top of cheesecake batter.
Bake 45-60 minutes or until center is only slightly jiggly.
Cool at room temperature for at least one hour and chill for 4 hours or overnight prior to serving.
Notes
Recipe yields 2: 4-inch cheesecakes, serving roughly 2-4. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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