Ingrédients pour Autumn Cheesecake
- 1 ½ cups graham cracker crumbs
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8-ounce) packages cream cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 medium apples, peeled, cored, and thinly sliced
- 1/2 cup chopped pecans (for topping) and 1/2 cup finely chopped pecans (optional for crust)
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Comment préparer Autumn Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust: Bake for 10 minutes. Remove from oven and let cool.
- Make the filling: In a large bowl, beat 3 (8-ounce) packages cream cheese with 1 ½ cups granulated sugar until smooth and creamy.
- Add eggs: Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled crust.
- Prepare the apple topping: In a separate bowl, toss 3 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced, with ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Add apple topping: Spoon the apple mixture evenly over the cream cheese filling.
- Add pecans: Sprinkle ½ cup chopped pecans over the apples.
- Bake the cheesecake: Bake for 1 hour and 10 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Cool completely: Remove from oven and let cool completely on a wire rack.
- Chill: Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Optional: Add ½ cup finely chopped pecans to the crust for extra crunch.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
119g
Fat
51g
Carbs
12g
