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Apple Pecan Cheesecake

Total Time

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

Makes

12 servings

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
Apple Pecan Cheesecake Recipe photo by Taste of Home

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
  • 3/4 cup sugar
  • 1-1/2 teaspoon vanilla extract
  • 3 large eggs, room temperature, lightly beaten

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. In a large bowl, beat cream cheese sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Stir in reserved topping mixture; 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.

Nutrition Facts

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

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