Ingredients for Autumn Cheesecake With Apples
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How to Make Autumn Cheesecake With Apples
- Preheat oven to 325°F (160°C).
- Crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, 3 tablespoons granulated sugar, ½ teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes at 325°F (160°C).
- Filling: In a large bowl, beat 16 ounces cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 3 large eggs one at a time, mixing on low speed after each addition, just until combined. Be careful not to overmix.
- Pour the cream cheese filling over the baked crust.
- Topping: In a small bowl, combine ⅓ cup granulated sugar and ½ teaspoon ground cinnamon.
- Toss 2 medium apples (about 1 ½ cups peeled and diced) with the cinnamon-sugar mixture.
- Spoon the apple mixture evenly over the cream cheese filling.
- Sprinkle with ¼ cup chopped pecans.
- Bake at 325°F (160°C) for 70-75 minutes, or until the center is almost set. The cheesecake will continue to set as it cools.
- Let the cheesecake cool completely in the oven with the door slightly ajar. This prevents cracking.
- Run a thin knife or metal spatula around the rim of the pan to loosen the cake.
- Remove the sides of the springform pan and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
91g
Fat
57g
Carbs
9g
