Autumn Cheesecake – Fall Desserts Ideas

Autumn Cheesecake - Fall Desserts Ideas

This Autumn Cheesecake is made with apples, cinnamon, and pecans to make the perfect after-dinner dessert. Reviewers recommend doubling the filling to give you a creamier cheesecake and microwaving the apples before you put them on top.

 

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Autumn Cheesecake - Fall Desserts Ideas

Autumn Cheesecake - Fall Desserts Ideas

This Autumn Cheesecake is made with apples, cinnamon, and pecans to make the perfect after-dinner dessert. Reviewers recommend doubling the filling to give you a creamier cheesecake and microwaving the apples before you put them on top.

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Additional Time 5 hours
Total Time 6 hours 40 minutes

Ingredients

  • Crust:
  • 1 cup graham cracker crumbs
  • ½ cup finely chopped pecans
  • ¼ cup unsalted butter, melted
  • 3 tablespoons white sugar
  • ½ teaspoon ground cinnamon
  • Filling:
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • Topping:
  • 4 cups apples - peeled, cored and thinly sliced
  • ⅓ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped pecans

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Make the crust: Mix graham cracker crumbs, pecans, melted butter, sugar, and cinnamon together in a bowl until well combined. Press into the bottom of a 9-inch springform pan.
  3. Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
  4. Make the filling: Beat cream cheese and sugar in a mixing bowl with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Pour filling into the baked crust.
  5. Make the topping: Place apples in a bowl.
  6. Stir sugar and cinnamon together in a smaller bowl; pour over apples and toss to coat. Spoon sugared apples over filling, then sprinkle pecans over top.
  7. Bake in the oven until edges are puffed, 60 to 70 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

 

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