Autumn Apple Cheesecake Recipe

Indulge in the warm, comforting flavors of fall with this irresistible Autumn Apple Cheesecake! Creamy cheesecake infused with the sweetness of cinnamon and perfectly spiced apples, all nestled in a crunchy pecan crust. This recipe is perfect for autumn gatherings or a cozy night in.

Prep Time 30 mins
Cook Time 95 mins
Calories 408.6 kcal
Protein 10g
Rating 4.5 (14 Reviews)
Autumn Apple Cheesecake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Autumn Apple Cheesecake

  • Graham Cracker Crumbs
  • ½ cup chopped pecans (plus ¼ cup for topping)
  • ¾ cup granulated sugar (¼ cup for crust, ½ cup for filling, ⅓ cup for apples)
  • Ground Cinnamon
  • Margarine
  • 3 (8 ounce) packages cream cheese
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 medium apples (peeled, cored, and thinly sliced)

How to Make Autumn Apple Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted margarine. Mix until well combined.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes. Remove from oven and let cool.
  5. **Make the Filling:** In a large bowl, beat 3 (8 ounce) packages of cream cheese and ½ cup granulated sugar until smooth and creamy.
  6. Add 3 large eggs one at a time, beating well after each addition.
  7. Stir in 1 teaspoon vanilla extract.
  8. **Prepare the Apples:** In a separate bowl, gently toss 3 medium apples (peeled, cored, and thinly sliced) with ⅓ cup granulated sugar and ½ teaspoon ground cinnamon.
  9. **Assemble the Cheesecake:** Pour the cream cheese mixture over the cooled crust.
  10. Evenly spoon the apple mixture over the cream cheese layer.
  11. Sprinkle with ¼ cup chopped pecans.
  12. Bake for 70 minutes (1 hour and 10 minutes), or until the cheesecake is set around the edges but the center is still slightly jiggly.
  13. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
  14. Remove from oven and let cool completely on a wire rack.
  15. Run a thin knife around the edge of the cheesecake to loosen it from the pan.
  16. Remove the rim of the springform pan.
  17. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

120g

Fat

53g

Carbs

12g