Apple Pecan Cheesecake Recipe

4.5 5 6
Apple Pecan Cheesecake Recipe
Apple Pecan Cheesecake Recipe photo by Taste of Home
Publisher Photo

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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/3 cup butter or margarine, melted
  • APPLE TOPPING:
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Dash nutmeg
  • 6 Granny Smith or baking apples, peeled, cored 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
  • 3 tablespoons Apple Topping

Directions

For crust, combine all ingredients and press into bottom and 1-1/2-in. up sides of 9-in. springform pan; refrigerate. For topping, place sugar, lemon juice, flour, cinnamon and nutmeg in Dutch oven; mix well. Add apples. Bring to a boil; cover and simmer 15 minutes or just until apples are tender. Gently stir as needed. Remove from heat; carefully stir in pecans. Cool to room temperature. Set aside 3 tablespoons of topping; refrigerate the rest. For filling, mix cream cheese, eggs, sugar and vanilla until well blended. Add 3 tablespoons reserved Apple Topping and mix well. Pour filling into prepared crust. Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door propped open for another 60 minutes. Cool cake to room temperature. Chill at least 4 hours. Top with Apple Topping. Yield: 12 servings.
Originally published as Apple Cheesecake in Country February/March 1991, p51

Nutritional Facts

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

  • CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/3 cup butter or margarine, melted
  • APPLE TOPPING:
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Dash nutmeg
  • 6 Granny Smith or baking apples, peeled, cored 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
  • 3 tablespoons Apple Topping
  1. For crust, combine all ingredients and press into bottom and 1-1/2-in. up sides of 9-in. springform pan; refrigerate. For topping, place sugar, lemon juice, flour, cinnamon and nutmeg in Dutch oven; mix well. Add apples. Bring to a boil; cover and simmer 15 minutes or just until apples are tender. Gently stir as needed. Remove from heat; carefully stir in pecans. Cool to room temperature. Set aside 3 tablespoons of topping; refrigerate the rest. For filling, mix cream cheese, eggs, sugar and vanilla until well blended. Add 3 tablespoons reserved Apple Topping and mix well. Pour filling into prepared crust. Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door propped open for another 60 minutes. Cool cake to room temperature. Chill at least 4 hours. Top with Apple Topping. Yield: 12 servings.
Originally published as Apple Cheesecake in Country February/March 1991, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApple Pecan Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
itsygirl User ID: 2872794 40890
Reviewed Oct. 8, 2013

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

MY REVIEW
LeahsMommy User ID: 5595433 40888
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 User ID: 5021880 62021
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 User ID: 1619106 13904
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 User ID: 1219599 37801
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