Ingredients for Autumn Apple Cheesecake
- 1 ½ cups graham cracker crumbs
- ¾ cup chopped pecans
- 1 1/12 cups granulated sugar
- 1 ½ teaspoons ground cinnamon
- 6 tablespoons (3 ounces) melted margarine
- 3 (8 ounce) packages cream cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 medium apples (peeled, cored, and thinly sliced)
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How to Make Autumn Apple Cheesecake
- Preheat oven to 350°F (175°C).
- **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.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool.
- **Make the Filling:** In a large bowl, beat 3 (8 ounce) packages of cream cheese and ½ cup granulated sugar until smooth and creamy.
- Add 3 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla extract.
- **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.
- **Assemble the Cheesecake:** Pour the cream cheese mixture over the cooled crust.
- Evenly spoon the apple mixture over the cream cheese layer.
- Sprinkle with ¼ cup chopped pecans.
- 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.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
- Remove from oven and let cool completely on a wire rack.
- Run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Remove the rim of the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
120g
Fat
53g
Carbs
12g
