Autumn Cheesecake With Apples Recipe

Ingredients for Autumn Cheesecake With Apples

• Graham Cracker Crumbs
• ½ cup chopped pecans (plus ¼ cup extra for topping)
• ½ cup granulated sugar (for filling)
• Ground Cinnamon
• 6 tablespoons (3 ounces) unsalted butter, melted
• Philadelphia Cream Cheese
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 medium apples (about 1 ½ cups peeled and diced)

How to Make Autumn Cheesecake With Apples

1. Preheat oven to 325°F (160°C).
2. 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.
3. Press the crust mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes at 325°F (160°C).
5. 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.
6. Add 3 large eggs one at a time, mixing on low speed after each addition, just until combined. Be careful not to overmix.
7. Pour the cream cheese filling over the baked crust.
8. Topping: In a small bowl, combine ⅓ cup granulated sugar and ½ teaspoon ground cinnamon.
9. Toss 2 medium apples (about 1 ½ cups peeled and diced) with the cinnamon-sugar mixture.
10. Spoon the apple mixture evenly over the cream cheese filling.
11. Sprinkle with ¼ cup chopped pecans.
12. 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.
13. Let the cheesecake cool completely in the oven with the door slightly ajar. This prevents cracking.
14. Run a thin knife or metal spatula around the rim of the pan to loosen the cake.
15. Remove the sides of the springform pan and refrigerate for at least 4 hours, or preferably overnight, before serving.