INGREDIENTS
•
CRUST
•
1 cup finely ground gingersnap cookie crumbs (about 24 to 28 cookies)
•
1/2 cup finely chopped toasted pecans $
•
1/4 cup butter, melted
•
2 tablespoons light brown sugar
•
Vegetable cooking spray $
•
FILLING
•
2 (8-oz.) packages cream cheese, softened
•
3/4 cup firmly packed light brown sugar
•
1 large egg $
•
1/4 teaspoon apple pie spice
•
TOPPING
•
3 pounds tart apples (such as Granny Smith), peeled and cut into 1/2-inch-thick wedges
•
1/3 cup firmly packed light brown sugar
•
1 tablespoon butter
•
2 tablespoons apple jelly