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Apple Pecan Cheesecake

 Apple Pecan Cheesecake
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
12 ServingsPrep: 30 min. Bake: 50 min. + cooling

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

2 of 2

Apple Pecan Cheesecake (continued)

Directions (continued)

  • occasionally. 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.