Autumn Cheesecake

Name: Autumn Cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 400 min
Ingredients: 1 cup graham cracker crumbs; 0.5 cup finely chopped pecans; 0.25 cup unsalted butter, melted; 3 tablespoons white sugar; 0.5 teaspoon ground cinnamon; 2 (8 ounce) packages cream cheese, softened; 0.5 cup white sugar; 2 large eggs; 0.5 teaspoon vanilla extract; 4 cups apples - peeled, cored and thinly sliced; 0.33333334326744 cup white sugar; 0.5 teaspoon ground cinnamon; 0.25 cup chopped pecans

4.7

(997)

773 Reviews

11 Photos

This is a delicious apple cheesecake that I usually make in the fall.

Recipe by Stephanie

Updated on April 20, 2023

close up view of a Autumn Cheesecake on a platter

11

Prep Time:

30 mins

Cook Time:

1 hr 10 mins

Additional Time:

5 hrs

Total Time:

6 hrs 40 mins

Servings:

12

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

Crust:

1 cup graham cracker crumbs
½ cup finely chopped pecans
¼ cup unsalted butter, melted
3 tablespoons white sugar
½ teaspoon ground cinnamon

Filling:

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 large eggs
½ teaspoon vanilla extract

Topping:

4 cups apples - peeled, cored and thinly sliced
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ cup chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Make the crust: Mix graham cracker crumbs, pecans, melted butter, sugar, and cinnamon together in a bowl until well combined. Press into the bottom of a 9-inch springform pan.
Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
Make the filling: Beat cream cheese and sugar in a mixing bowl with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Pour filling into the baked crust.
Make the topping: Place apples in a bowl.
Stir sugar and cinnamon together in a smaller bowl; pour over apples and toss to coat. Spoon sugared apples over filling, then sprinkle pecans over top.
Bake in the oven until edges are puffed, 60 to 70 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Nutrition Facts (per serving)

341	Calories
23g	Fat
30g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 341
% Daily Value *
Total Fat 23g	30%
Saturated Fat 11g	57%
Cholesterol 82mg	27%
Sodium 166mg	7%
Total Carbohydrate 30g	11%
Dietary Fiber 2g	7%
Total Sugars 24g
Protein 5g
Vitamin C 2mg	10%
Calcium 47mg	4%
Iron 1mg	6%
Potassium 140mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.