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Apple Pecan Cheesecake Recipe

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4.2 from 35 reviews

  • Author: Amina
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This delightful Apple Pecan Cheesecake features a buttery graham cracker and pecan crust topped with a creamy, smooth cream cheese filling. Thinly sliced Granny Smith apples tossed in cinnamon sugar and crunchy pecans crown the cheesecake, adding a perfect balance of tartness and texture. Baked in a water bath for a moist and tender finish, this dessert is perfect for fall or any occasion where a comforting, fruity cheesecake is desired.

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 and Topping

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 cups thinly sliced Granny Smith apples, peeled
  • 1/3 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup chopped pecans

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the crust and cheesecake.
  2. Prepare the Crust: In a bowl, mix together graham cracker crumbs, 1/2 cup chopped pecans, 3 tablespoons sugar, ground cinnamon, and melted butter until the mixture is evenly moistened. Press this mixture evenly into the bottoms of three 4-inch mini springform pans or into one 9-inch springform pan to form a 1/4-inch thick crust. Place in the oven and bake for 8-10 minutes until the crust is firm and lightly browned.
  3. Make the Filling: Using a mixer at medium speed, beat the softened cream cheese together with 1/2 cup sugar until creamy and smooth. Add eggs one at a time, blending well after each addition, then stir in the vanilla extract until fully combined.
  4. Fill the Crusts: Pour the cream cheese filling over the baked crusts, spreading evenly.
  5. Prepare Apple Topping: In a small bowl, combine 1/3 cup sugar with ground cinnamon. Toss the thinly sliced apples in this cinnamon sugar mixture to coat thoroughly.
  6. Top Cheesecakes: Arrange the cinnamon-sugar coated apples evenly over the cream cheese filling. Sprinkle 1/4 cup chopped pecans on top of the apples.
  7. Set Up Water Bath: Wrap the bottom and halfway up the sides of each springform pan with aluminum foil to prevent water leakage. Place the pans on a baking sheet or in a roasting pan with sides, then pour hot water into the pan until it reaches just below the top of the foil-wrapped pans, creating a water bath.
  8. Bake the Cheesecake: Bake in the oven for 45-50 minutes for mini cheesecakes or 1 hour and 10 minutes for one large cheesecake. The cheesecake is done when it is set but still slightly jiggly in the center.
  9. Chill: Remove the cheesecakes from the water bath and let them cool slightly before refrigerating. Chill at least 4 hours or preferably overnight to allow them to set completely before serving.

Notes

  • Using a water bath ensures the cheesecake bakes evenly and prevents cracking.
  • Peeling the apples helps achieve a smoother texture and prevents toughness.
  • You can make this recipe in either three mini 4-inch pans or one 9-inch pan; adjust baking times accordingly.
  • For best flavor, use Granny Smith apples as their tartness balances the sweetness of the cheesecake.
  • To prevent water seepage, securely wrap the springform pans with foil.
  • Leftover crust mixture can be saved and used as a topping for other desserts or frozen for future use.
  • Prep Time: 20 minutes
  • Cook Time: 50-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/apple-pecan-cheesecake-recipe/