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Receta Autumn Apple Cheesecake

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Here's a fantastic Fall treat I make year around. I found I like using pecan sandies for the crust base instead of cinnamon grahams. All I do is add 1/4 teaspoon ground cinnamon to the standard graham crust. If you like graham cracker crusts then go ahead use cinnamon graham crackers instead.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8


Cost per serving $1.15 view details
  • Crust:
  • 2 1/4 Cup Pecan Sandies, Finely Crushed
  • 3 Tbsp. Granulated Sugar
  • 1/4 Tsp. Ground Cinnamon
  • 1/4 Cup Butter, Melted
  • Cheesecake Filling:
  • 16 Oz. Reduced-Fat Cream Cheese, Softened
  • 1/2 Cup Granulated Sugar
  • 2 Large Eggs, Lightly Beaten
  • 1/2 Tsp. Vanilla Extract
  • Apple Topping:
  • 4 Medium Granny Smith or Honey Crisp Apples, Peeled & Sliced Thin or 12 Wedges
  • 1/2 Cup Granulated Sugar
  • 1/2 Tsp. Ground Cinnamon
  • 1/4 Cup Ground Pecans
  • 1/2 Tsp. Coarse Ground Sugar or Sugar in the Raw


Heat oven to 350°F. Spray 9-Inch spring-form pan or deep dish pie pan with non-stick cooking spray.
Prepare Crust:
In medium bowl, combine crumbs, sugar, cinnamon, butter and mix thoroughly; pour butter in only until moistened. Press mixture into the bottom and sides of pan.
Freeze crust until filling is prepared or crust is set. Better yet, toast in a 350°F oven for 10 - 15 minutes; cool before adding filling.
Prepare Cheesecake Filling:
In large bowl, blend cream cheese with sugar until light and fluffy. Beat eggs and vanilla in a separate small bowl.
Add egg mixture to cheese mixture. Mix well but do not over mix. Beating the eggs and cheese mixture to much will cause cracking in the filling. Pour mixture into pan.
Prepare Apple Topping:
If you like soft apples: Steam apples for 5 - 8 minutes or until crisp tender; cool completely in a colander. Otherwise skip this step.
Toss together apples, sugar, cinnamon and 1/2 of the pecans. Let rest for 5 minutes because the sugar will draw out a lot of liquid from the apples. Make sure to reserve 4 - 6 tablespoons of this simple syrup.
Arrange apple slices on top of cheesecake batter, drizzle reserved syrup over apples and add remaining chopped pecans.
Bake in a bain-marie; 1 hour 10 minutes or until nearly set. Sprinkle the top of cake with coarse/raw sugar, this gives a nice finish and crunch but you can use regular white sugar. Cool in oven for 45 minutes with oven door open.
Remove from oven to completely cool on wire rack. Drizzle with caramel syrup before serving, if desired. Store in refrigerator.
Cooking Tip:
I was creative one morning and added a crumb topping over the apples. Here's what I did...using a small bowl. I mixed 1/2 cup light brown sugar, a 1/2 cup all purpose flour and cut in 3 tablespoons butter and spread it over the top of the apples before baking. It created a light crumb crust which was awesome.


Nutrition Facts

Amount Per Serving %DV
Serving Size 110g
Recipe makes 8 servings
Calories 399  
Calories from Fat 244 61%
Total Fat 27.84g 35%
Saturated Fat 15.11g 60%
Trans Fat 0.0g  
Cholesterol 130mg 43%
Sodium 252mg 11%
Potassium 108mg 3%
Total Carbs 34.12g 9%
Dietary Fiber 0.3g 1%
Sugars 31.99g 21%
Protein 5.32g 9%
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