Apple Pecan Cheesecake Recipe

Ingredients for Apple Pecan Cheesecake

• 1 ½ cups graham cracker crumbs
• ¼ cup (½ stick) melted unsalted butter
• 1 ¼ cups packed brown sugar
• 16 ounces (2 packages) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 large eggs
• 2 cups peeled and thinly sliced apples (about 2-3 medium apples)
• ½ cup chopped pecans
• Ground Cinnamon

How to Make Apple Pecan Cheesecake

1. Preheat oven to 325°F (160°C).
2. Line a 13x9-inch baking pan with foil, leaving overhang on the sides for easy removal.
3. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup melted butter, and 2 tablespoons packed brown sugar. Mix well.
4. Press the crumb mixture firmly into the bottom of the prepared baking pan.
5. 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.
6. Add 1 cup sour cream and mix until well combined.
7. Add 3 large eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix.
8. Pour the cheesecake batter over the prepared crust.
9. 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.
10. Spoon the apple pecan mixture evenly over the cheesecake batter.
11. 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.
12. Cool the cheesecake in the pan on a wire rack for 30 minutes.
13. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
14. Let stand at room temperature for 30 minutes before serving to allow for easier slicing.
15. Lift the cheesecake from the pan using the foil overhang.
16. Cut into 16 pieces and serve.