6 tbsp butter, melted
24 graham crackers (1 and 1/2 cups)
1/4 cup sugar
1 teaspoon cinnamon
24 ounces cream cheese, softened (3 8 oz pkgs)
3/4 cup white sugar
1/4 cup sour cream
1 1/2 teaspoon lemon juice
1/3 cup packed brown sugar 1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced apples
1/3 cup finely chopped walnuts
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup cold butter, cubed
1/4 cup chopped walnuts (use chopping blade of food processor)
1/4 cup chopped apples (use chopping blade of food processor)
Place graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
To make crust~
Measure 1 1/2 cups of graham cracker crumbs into processor.
Add 1/4 cup of sugar to the graham crackers. Add cinnamon.
Add the melted butter.
Mix till pea size chunks.
Press into the pie plate or other pan.
To make filling~
To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/2 cup sugar, sour cream, vanilla, and lemon until smooth. Add eggs; beat on low just until combined. Pour over crust.
To make topping: in another medium-sized bowl, combine brown sugar, 1 tablespoon flour, and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with 1/3 cup walnuts.
Top with struesel topping (below)
Bake at 325 degrees F (175 degrees C) for 1 hour 15 min.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove from pan.
To make topping~