Ingrédients pour Apple Pecan Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons, 1 cup, and 1/2 cup packed brown sugar
- 16 ounces cream cheese
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs
- 2 cups peeled and thinly sliced apples
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
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Comment préparer Apple Pecan Cheesecake
- Preheat oven to 325°F (160°C).
- Line a 13x9-inch baking pan with foil, leaving overhang on the sides for easy removal.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup melted butter, and 2 tablespoons packed brown sugar. Mix well.
- Press the crumb mixture firmly into the bottom of the prepared baking pan.
- In a large bowl, beat 16 ounces cream cheese, 1 cup packed brown sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 1 cup sour cream and mix until well combined.
- Add 3 large eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix.
- Pour the cheesecake batter over the prepared crust.
- In a separate bowl, combine ½ cup packed brown sugar, 2 cups peeled and thinly sliced apples, ½ cup chopped pecans, and 1 teaspoon ground cinnamon.
- Spoon the apple pecan mixture evenly over the cheesecake batter.
- Bake for 55-60 minutes, or until the center is almost set. The edges will be set, but the center may still have a slight jiggle.
- Cool the cheesecake in the pan on a wire rack for 30 minutes.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Let stand at room temperature for 30 minutes before serving to allow for easier slicing.
- Lift the cheesecake from the pan using the foil overhang.
- Cut into 16 pieces and serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
110g
Fat
84g
Carbs
11g
