Apple Pie Cheescake

Crust:
3 cups whole pecans
4 tbsp granulated sugar
3 tbsp superfine brown rice flour
6 tbsp melted butter

Filling:
32 oz cream cheese
1 tsp vanilla bean paste, or one scraped vanilla bean pod
1 cup packed brown sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
4 eggs

Topping:
2-3 medium sized granny smith apples
2 tbsp cold butter, cut into small bits
1 cup packed brown sugar
1/4 cup potato starch mixed with 1/4 cup very cold water

To make crust, preheat oven to 400 °F. Pulse pecans, sugar and superfine brown rice flour in food processor until crumbly. Stir in melted butter with fork until well mixed. Press mixture into springform pan until crust is about 1/4 inch thick. Bake in preheated oven for 13 minutes. Let cool slightly and reduce heat to 325 °F.
In a large bowl, combine cream cheese, cloves, cinnamon, and 1 cup brown sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
Bake for 70 minutes. Turn off oven, but leave cheesecake in oven for an additional hour. Remove from oven and let cool on wire rack until room temp. Chill in fridge for a few hours before making topping.
Slice apples thinly, leaving peels on apples. Toss with butter and place into small frying pan. Saute over medium heat until apples are softened and a good amount of water has been produced. Stir in brown sugar and let mixture cook over medium heat until bubbly. Add in potato starch mixed with water, stirring constantly until thickened. Remove from heat and let cool slightly.
Top cheesecake with apple mixture and chill in fridge for a few more hours or preferably overnight until firm.

Serving Size: Makes 20 smallish slices.

Number of Servings: 20

Recipe submitted by SparkPeople user JUNEBUGABEE.