Happy almost fall! Indeed, fall is almost here. It is the season. Crisper weather, back to school, and apples and pecans. I’ve always loved apples, as well as cheesecake, and was very excited to give this recipe a try. This recipe just screams fall, and I don’t know about you, but I am definitely ready for cooler weather. Unfortunately that won’t come to central Arizona for another month or two, but a girl can dream.
Now, I’ll be honest. This cheesecake isn’t super sweet, which is great news for folks who don’t like really sweet desserts. The flavor is understated and subdued, yet quite delicious. If you would like to add a bit more sweetness, I bet caramel ice cream topping drizzled over the top would be perfect. I’ll definitely try that next time.
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I am so happy to share this recipe with you for some fall inspiration. Enjoy!
Apple Pecan Cheesecake
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/2 cup chopped pecans
- 3 tbsp. sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup butter melted
Filling
- 2 8 oz. packages cream cheese softened
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp. vanilla
- 2 cups thinly-sliced apples Granny Smith, peel removed
- 1/3 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup chopped pecans
Instructions
Crust
- Preheat oven to 350 degrees. Mix crumbs, pecans, sugar, cinnamon and butter. Press into 3 mini springform pans (4 in. diameter). You can also use a 9-inch springform pan to make one large cheesecake. The crust should be about 1/4 inch thick. If you are using the mini springform pans, you will probably have some of the crumb mixture left over. Bake 8-10 minutes, until crust is firm and lightly browned.
Filling
- Using a mixer, beat the cream cheese and 1/2 cup sugar at medium speed until well-blended. Add eggs, one at a time, mixing well after each. Stir in vanilla. Pour over crust.
- In a small bowl, combine 1/3 cup sugar and cinnamon. Toss apples in sugar/cinnamon mixture. Arrange apples on top of cheesecakes. Top with chopped pecans.
- Wrap bottom of springform pan(s) with aluminum foil, about halfway up the sides of the pan. Lay pans in a baking pan or cookie sheet with sides. Pour in hot water until water is just below the top of the foil. Bake for 45-50 minutes if making mini cheesecakes, 1 hour and 10 minutes if making a large cheesecake. Refrigerate cheesecake overnight or at least 4 hours.
Notes
Nutrition
I wore my boots for the first time today! SO excited about this Fall weather, and Fall recipes like this one!! Looks delish!
Thanks, Kristi! I can imagine the weather you are enjoying right now. I grew up near San Francisco. I live in central Arizona now and am really ready for the weather to turn cooler. Soon I hope!