Apple Pecan Cheesecake Recipe

Apple Pecan Cheesecake Recipe photo by Taste of Home

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This dessert definitely represents my area of the country! The recipe is an original that I developed after experimenting and combining parts of several other recipes. So I can claim this recipe as my very own!

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Apple Pecan Cheesecake Recipe

Prep: 30 min. Bake: 50 min. + cooling

Yield: 12 Servings

30 50 80

Ingredients

CRUST:
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted
APPLE TOPPING:
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup lemon juice
6 medium Granny Smith or tart apples, peeled and thinly sliced
1/2 cup chopped pecans
FILLING:
3 packages (8 ounces each) cream cheese, softened
3 eggs
3/4 cup sugar
1-1/2 teaspoon vanilla extract

Directions

Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate.
For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving.
Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust.
Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 358 calories, 18 g fat (8 g saturated fat), 88 mg cholesterol, 187 mg sodium, 48 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Apple Cheesecake in Country February/March 1991, p51