This Autumn Cheesecake is made with apples, cinnamon, and pecans to make the perfect after-dinner dessert. Reviewers recommend doubling the filling to give you a creamier cheesecake and microwaving the apples before you put them on top.
Autumn Cheesecake - Fall Desserts Ideas
This Autumn Cheesecake is made with apples, cinnamon, and pecans to make the perfect after-dinner dessert. Reviewers recommend doubling the filling to give you a creamier cheesecake and microwaving the apples before you put them on top.
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
Instructions
- 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.
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