Apple-Almond Cheesecake

This cheesecake was the very first cheesecake I have ever made! The texture is pretty firm but creamy, and the flavor is wonderful if you like almond. I had never used almond paste before making this cake and it is quite expensive. I think I paid $7 for one 7 oz package (I divided the recipe by 2/3 and used an 8" pan) of almond paste! For this reason, I don't think I would make this cheesecake again, but I'm still putting it here just in case I change my mind! Make sure you use a food processor when mixing the filling. Otherwise the almond paste won't blend in smoothly.
12 Servings

Crust:
1 C. graham cracker crumbs
1 C. slices almonds, toasted
6 T. unsalted butter, melted
2 T. golden brown sugar
¼ t. salt

Preheat oven to 350 F. Butter 10-inch-diameter springform pan. Wrap bottom with 2 layers of heavy-duty foil. Mix all ingredients in medium bowl to blend, crumbling almonds slightly. Press mixture onto bottom and 1 inch up sides of pan. Bake until set, about 7 minutes. Maintain oven temperature.

Filling:
1 ½ 7-ounce packages almond paste, crumbled
3 8 oz packages cream cheese, room temperature
6 tablespoons sugar
4 large eggs

Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes. Mix in eggs until just blended. Pour filling into crust. Bake 15 minutes. Reduce heat to 325 F. and bake until center is set and top appears dry, about 45 minutes longer. Cool. Wrap in plastic and refrigerate over night.

Apples:
4 large Jonagold apples, peeled, cored, cut into ½-inch-thick slices
2 T. fresh lemon juice
4 T. unsalted butter
¾ C. golden brown sugar
¾ t. ground cinnamon

Toss apple slices with lemon juice in large bowl. Melt 3 T. butter in heavy large skillet over high heat. Add apples and sauté until golden and tender, stirring frequently, about 9 minutes. Sprinkle with brown sugar and cinnamon. Stir to coat. Add remaining 1 T. butter. Stir until coated and glazed. Cool slightly. Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Arrange apples in concentric circles atop cheesecake. Brush apples with any juices left in skillet. Cut into wedges and serve.