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My review
Nickie's Apple-Pecan Cheesecake
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Lindy72
"Nickie, my boss, made this cheesecake and brought to work. Everyone raved about it, and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at."
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Ingredients
5 h 55 m servings 456Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
- To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
- To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
- To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
- Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
- Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2629 Ratings
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Most helpful positive review
11/30/2007
I'm the pastry chef for victoria's secret cafe. I made this for a lunch special and it lasted all of 1 hour before people were asking for more. This cheesecake is wonderful, I will definately b...
Most helpful critical review
11/4/2008
I had some trouble with this--I had to bake this longer than the stated baking time, and by the time I could get the filling to set properly the apples were overcooked. I disguised the problem b...
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11/30/2007
I'm the pastry chef for victoria's secret cafe. I made this for a lunch special and it lasted all of 1 hour before people were asking for more. This cheesecake is wonderful, I will definately b...
11/4/2008
I had some trouble with this--I had to bake this longer than the stated baking time, and by the time I could get the filling to set properly the apples were overcooked. I disguised the problem b...
2/8/2010
Very good! I made half the recipe and baked in a 9" premade graham crust for convenience.
2/4/2009
Everyone in our house and my DH work LOVED it. I found this recipe in a magazine-you know, plugging their ingredients-that said to bake at 325 for 1hr - 1hr+5min. For my oven (always a little co...
10/14/2008
I loved this recipe and so did my guests.I added 1 Tsp of cinnamon to the cheesecake batter....we all love cinnamon...it was great!
10/17/2011
Received a lot of compliments on this. I did add a little cinnamon and lemon juice to the cream cheese portion. Topped with a little caramel too.
5/5/2011
Wonderful recipe! Everyone loved it and I have had a few requests for the recipe. The prep time of 30 minutes here is grossly underestimated though, at least for a novice like me.
11/24/2011
This was delicious! Had a great fluffy texture and a rich, not too sweet taste. Made it for Thanksgiving and everyone loved it! The only change I made was to use vanilla wafers instead of graham...