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Autumn Cheesecake with Apple and Pecan Topping Recipe

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4 from 33 reviews

This Autumn Cheesecake features a creamy, rich cream cheese filling atop a crunchy pecan and graham cracker crust, perfectly topped with cinnamon-spiced Granny Smith apples for a seasonal twist. It’s an ideal dessert for fall gatherings, combining classic cheesecake flavors with autumn-inspired ingredients.

Ingredients

Crust

  • 1 ½ cups (126 g) graham cracker crumbs, about 10-12 sheets of graham crackers, crushed
  • ½ cup (54.5 g) pecans, finely chopped
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Cheesecake

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 ¼ cups (250 g) granulated sugar
  • ½ cup (115 g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 5 large eggs, room temperature

Apple Topping

  • 2 medium Granny Smith apples, peeled, cored, thinly sliced to ⅛-inch thick (about 2 cups sliced apples)
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • ¼ cup (27 g) pecans, chopped

Instructions

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, finely chopped pecans, melted butter, granulated sugar, and ground cinnamon. Stir until the mixture is evenly moistened. Press the crust mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place the crust in the refrigerator to chill while preparing the filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add granulated sugar and continue beating until fully incorporated. Add the sour cream and vanilla extract, stirring until smooth. Beat in the eggs one at a time, mixing well after each addition, but be careful not to overmix to avoid air bubbles.
  3. Assemble and Bake: Pour the cream cheese filling over the chilled crust in the springform pan, smoothing the top with a spatula. Preheat your oven to 325°F (163°C). Place the cheesecake in the center of the oven and bake for approximately 60-70 minutes, or until the edges are set and the center slightly jiggles when shaken. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
  4. Prepare the Apple Topping: While the cheesecake cools, combine the thinly sliced Granny Smith apples with granulated sugar and cinnamon in a bowl. Toss gently to coat the apples evenly. Lightly toast the chopped pecans in a dry skillet over medium heat until fragrant, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
  5. Assemble the Topping and Chill: Once the cheesecake has cooled to room temperature, arrange the cinnamon-sugar-coated apple slices evenly over the top. Sprinkle the toasted chopped pecans over the apples. Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow it to set fully and for flavors to meld.
  6. Serve: Before serving, carefully run a knife along the edge of the springform pan to loosen the cheesecake, then remove the sides. Slice the cheesecake and serve chilled for the best texture and flavor experience.

Notes

  • Use room temperature ingredients for a smooth, lump-free cheesecake batter.
  • To prevent cracks, avoid overbaking and gently cool the cheesecake in the oven with the door ajar.
  • Toast the pecans just before assembling to maintain their crunch and flavor.
  • Store leftovers covered in the refrigerator and consume within 4-5 days.
  • You can swap Granny Smith apples with any tart apple variety for a different flavor profile.

Find it online: https://justsosavory.com/autumn-cheesecake-with-apple-and-pecan-topping-recipe/