Autumn Cheesecake Recipe

Ingredients for Autumn Cheesecake

• Graham Cracker Crumbs
• ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling) + ¼ cup granulated sugar (for apples)
• 1 teaspoon ground cinnamon (for crust) + 1 teaspoon ground cinnamon (for apples)
• 6 tablespoons (3 ounces) melted unsalted butter
• 3 (8-ounce) packages cream cheese
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 medium apples (Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
• ½ cup chopped pecans

How to Make Autumn Cheesecake

1. Preheat oven to 350°F (175°C).
2. 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.
3. Bake the crust: Bake for 10 minutes. Remove from oven and let cool.
4. Make the filling: In a large bowl, beat 3 (8-ounce) packages cream cheese with 1 ½ cups granulated sugar until smooth and creamy.
5. Add eggs: Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
6. Assemble the cheesecake: Pour the cream cheese filling over the cooled crust.
7. 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.
8. Add apple topping: Spoon the apple mixture evenly over the cream cheese filling.
9. Add pecans: Sprinkle ½ cup chopped pecans over the apples.
10. 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.
11. Cool completely: Remove from oven and let cool completely on a wire rack.
12. Chill: Refrigerate for at least 4 hours, or preferably overnight, before serving.
13. Optional: Add ½ cup finely chopped pecans to the crust for extra crunch.