NEXT RECIPE >

Apple Pecan Cheesecake Recipe
Apple Pecan Cheesecake Recipe photo by Taste of Home
Next Recipe

Apple Pecan Cheesecake Recipe

Read Reviews
4.5 5 6
Publisher Photo
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! —Barbara Martin Thompson, Pollock Pines, California
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 12 servings

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

Nutritional Facts

358 calories: 1 slice, 18g fat (8g saturated fat), 88mg cholesterol, 187mg sodium, 48g carbohydrate (38g sugars, 2g fiber), 4g protein .

Directions

  1. Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate.
  2. 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 occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving.
  3. Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust.
  4. 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.
Originally published as Apple Cheesecake in Country February/March 1991, p51


Reviews for Apple Pecan Cheesecake

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
itsygirl
Reviewed Oct. 8, 2013

"About the 3T of topping reserved - READ THE RECIPE. It says to put it in the filling!"

MY REVIEW
LeahsMommy
Reviewed Oct. 8, 2012

"Made this with the apples we got apple picking over the weekend, what a perfect recipe to jump start fall"

MY REVIEW
exPatmom
Reviewed Oct. 13, 2010

"Superb mix of flavours with tart apples. I didn't know what to do with the reserved topping, it looked good anyway."

MY REVIEW
medik620
Reviewed Nov. 24, 2009

"I have made this cheesecake many times and it's never failed to impress. The taste is incredible. Northern Spy apples also work well in this recipe."

MY REVIEW
debby54
Reviewed Apr. 26, 2008

"What is the 3 TBSP of topping reserved for? The topping that is refrigerated is added to the cheesecake at serving time, right?"

Loading Image