Apple Pecan Cheesecake

I’ve been doing a lot of complaining lately over the amount of pumpkin recipes I’ve been seeing pop up all over the food blogosphere already. Not that I don’t love making pumpkin recipes… I do! I just think it’s too early. Sure it’s technically Fall, but where’s the apple love?! Most stores are having trouble with canned pumpkin stock. Many people I’ve talked to haven’t even found a single can yet in their area, so I refuse to start pushing pumpkin recipes until I know more people have the ability to make them. If you’re dying for some pumpkin recipes, there are several recipes posted from last year. I promise to post some new pumpkin recipes in the coming weeks, just not yet. Okay… off of my soap box, time for some apple love.

This is part 2 of the super special anniversary meal I made for the Mr a few weeks back. Yeah yeah… things don’t always get posted right away (with or without a new baby in the house). I remember spotting this recipe last year and quickly deciding not to make it. I figured fruit on a cheesecake might not go over too well. I seriously have no idea what was going on in my head that day. I mean let’s think about this one… if you love cheesecake and apples then what’s not to love, right? Right. I love apples. Okay I’m actually a tad obsessed with apples, especially this time of year. I may not like cheesecake *gasp* but I do love making it. Strange, I know but whatever… same goes for a lot of things. I don’t mind making things I don’t like and sometimes I actually enjoy it!

If you’re one of those strange people who doesn’t like pie but loves apples and cheesecakes (yeah you – I called you strange and I mean that in the nicest of ways)… well this cheesecake is right up your alley. You must make it. Cheesecakes may seem scary to make but I promise they’re really not to be feared, just as pie is not to be feared! Make it, eat it, love it, and thank me.

Cook Time: 45-60 minutes

Total Time: 90+ minutes

Apple Pecan Cheesecake

Ingredients:

3/4C graham crackers
2 tb butter, melted
3/4C 1tb brown sugar, divided
1/2 tsp cinnamon, divided
8oz cream cheese, softened
1/4 tsp vanilla
1/4C sour cream
1 egg
1C apples
3 tb pecans

Directions:

Preheat oven to 350 degrees.

Using a food processor, blend graham crackers into fine crumbs. Roughly half of a prepackaged bag of graham crackers should give you the amount needed. Remove crumbs and measure out 3/4 cup. Discard or save remaining crumbs for future use. Alternately, if you do not have a food processor, a blender can be used or place graham crackers in a large plastic bag crushing with a rolling pin or meat tenderizer. Return crumbs to food processor or large bowl. Add 1 tb brown sugar, 1/4 tsp cinnamon and melted butter. Mix until combined well.

Press crumbs into the bottom of spring-form pans with a flat bottom cup or other flat item. Bake for 10 minutes. Remove and set aside to cool.

In a large bowl or stand mixer, beat softened cream cheese until smooth. Remember to scrape the sides of your bowl prior to each new addition and as needed. Add 1/2 cup sugar and vanilla. Mix to combine. Add sour cream, followed by the egg. Mix only until combined. Do not over mix.

Using a large cookie scoop, divide batter among spring-form pans.

Cut up pecans into small pieces, toss in a medium bowl. Peel, core and cut up apples into small pieces. Add apples to pecans, along with remaining 1/4 tsp cinnamon and 1/4 cup brown sugar. Toss well to coat. Spoon apple-pecan mixture over the top of cheesecake batter.

Bake 45-60 minutes or until center is only slightly jiggly.

Cool at room temperature for at least one hour and chill for 4 hours or overnight prior to serving.

*This recipe has been trimmed down to make two 4 inch cheesecakes. For one large cheesecake, increase quantities by 4.

Adapted from Kraft


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48 Responses to “Apple Pecan Cheesecake”

  1. #
    1
    in katrinas kitchen — September 29, 2011 at 9:45 am

    Ooh! I’m feeling the love on this one! I like apples but I don’t often bake with them. This looks fantastic!

  2. #
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    Cathy @ Savory Notes — September 29, 2011 at 9:46 am

    That cheesecake has such a beautiful top. And yay for apple love! :)

  3. #
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    Yuri - Chef Pandita — September 29, 2011 at 9:59 am

    Beautiful cheesecake! I’ve never put apples in cheesecakes so I’m intrigued by this recipe. Hope I can make it soon :)

  4. #
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    Chris @ TheKeenanCookBook — September 29, 2011 at 10:01 am

    I’m glad someone hasn’t given up on the apple recipes. I have nothing against pumpkin, but let’s give apples the love they deserve. Recipes like this cheesecake are in serious need – and demand – by apple fiends like me :)

  5. #
    5

    I enjoy pie but I love cheesecake. The only thing I can’t stand is chocolate. So, I love, adore and crave this. It has and doesn’t have everything it should and shouldn’t. Did that make sense?

    These little cheesecakes are perfect. They’re individual servings, right? :) I know I’d get sick over a whole one, but I’m willing to try and take one for the team.

    • Rachel — September 29th, 2011 @ 10:12 am

      It totally makes sense – the perfect combination for someone who hates pie but loves apples and all things fall (excluding pumpkin obviously lol). Yes they are individual servings. My small spring-form pans are probably 4″ aproximately – just guessing here. :)

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    Kita — September 29, 2011 at 10:06 am

    I haven’t opened my pumpkin yet – but I have been drooling and complaining over a lot of pumpkin recipes myself. This cheesecake though – knocks everything else out of the ballpark.

  7. #
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    Lori @ RecipeGirl — September 29, 2011 at 10:17 am

    SO cute. THis is totally the size dessert I need to be making these days!

  8. #
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    Kelly — September 29, 2011 at 10:30 am

    How cute! This looks delicious!! :)

  9. #
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    Baker Street — September 29, 2011 at 10:37 am

    Gorgeous! I love cheesecakes! Apple and pecans are a lovely combination. :)

  10. #
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    Susie — September 29, 2011 at 10:44 am

    These look so good. I’m feeling the apple love, I made a apple crostata the other day. :) I love the small spring form pans you have they are super cute.

  11. #
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    Krissy — September 29, 2011 at 10:49 am

    That looks incredible. I was at Wegmans recently and they had soft gorgonzola rounds topped with dried apples, pecans, and caramel sauce…it was so incredible I was hoping to translate that to cheesecake…you beat me to it and I can’t wait to make this! Thanks for sharing.

  12. #
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    Heather | Farmgirl Gourmet — September 29, 2011 at 11:00 am

    Cute and Delish – sounds like a killer combo to me!! Beautiful pics Rachel!

  13. #
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    Steph@stephsbitebybite — September 29, 2011 at 12:06 pm

    I’m guilty of leaving out the apples :( but this recipe has got my craving tons of fall apples!

  14. #
    14
    Carolyn — September 29, 2011 at 12:45 pm

    I think we are all just so excited it’s pumpkin season! But apple season is amazing too and I love these little cheesecakes.

    • Rachel — September 29th, 2011 @ 12:47 pm

      Oh believe me I understand the excitement but I’m way more excited about apples. I’ll give pumpkin their special time but apples come first in my fall food life :)

  15. #
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    RavieNomNoms — September 29, 2011 at 1:31 pm

    Oh wow!! I am so impressed by this…it is so gorgeous. I mean really. Apple, pecans, and cheesecake? You can’t go wrong!

  16. #
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    Michelle Collins — September 29, 2011 at 2:17 pm

    Yum! This looks like a fabulous Fall dessert.

  17. #
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    Alison @ Ingredients, Inc. — September 29, 2011 at 2:39 pm

    looks fabulous!! We are all about apples!

  18. #
    18
    Elise's Kitchen — September 29, 2011 at 2:46 pm

    This sounds divine! I’m with you, there needs to be more love for the apple.

  19. #
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    Natalie — September 29, 2011 at 3:38 pm

    Wow this recipe is making me drool. Such a perfect cheesecake recipe. Love it.

  20. #
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    Tracey — September 29, 2011 at 8:36 pm

    I love mini cheesecakes! Pecans aren’t my thing, but the combo of the cheesecake and apples sounds really, really good!

  21. #
    21
    Lauren at Keep It Sweet — September 30, 2011 at 9:49 am

    What a nice anniversary dessert, this cheesecake look gorgeous and delicious!

  22. #
    22
    Amanda (Tales from a Kitchen Misfit) — September 30, 2011 at 11:38 am

    YUM! I agree about the lack of apple love. I haven’t started baking with pumpkin yet.

  23. #
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    newlywed — October 1, 2011 at 8:07 am

    Love that you made these small — so cute! And I agree, where is the apple lovin these days?

  24. #
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    Elyse @The Cultural Dish — October 1, 2011 at 8:18 am

    I’m guilty of making some pumpkin, but I also stocked up on my cans of it last year and I even made pumpkin stuff over the summer for myself… I’m just a tad bit obsessed with pumpkin! :) We are going apple picking though so the apple love will be coming! I love this cheesecake, looks so beautiful and delicious and definitely a great fall treat!

    • Rachel — October 1st, 2011 @ 2:03 pm

      Thanks Elyse! And you’re not alone. I’ve definitely got a supply of pumpkin from last year! Got to plan ahead ;)

  25. #
    25
    marla — October 1, 2011 at 12:00 pm

    Love these small cheesecakes especially with the thick layer of pecans :)

  26. #
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    Erin — October 2, 2011 at 4:56 pm

    Oh my my my. Come to mama!

  27. #
    27
    Rachel @ Not Rachael Ray — October 4, 2011 at 10:54 am

    These are so cute and look delicious!

  28. #
    28
    Sylvia@bascooking — October 4, 2011 at 2:22 pm

    Love the pecan tops, what a such lovely and delicious cheescake

  29. #
    29
    Sandra — October 4, 2011 at 10:12 pm

    A small batch recipe, Hallelujah!

  30. #
    30
    megan @ whatmegansmaking — October 6, 2011 at 9:02 am

    This is really pretty! And looks like it tastes really good :)

  31. #
    31
    Julia — October 6, 2011 at 2:41 pm

    Ha, I feel the same way about all the pumpkin love…shoot, I’ve even kind a protested apples and have been using pears instead. I’m such a rebel. Or a nerd. Whatever. Yea for cheesecake!!!! Now to get you to try it savory ;)

    • Rachel — October 6th, 2011 @ 2:54 pm

      As long as hubs is up for eating a savory cheesecake I’m up for making one :)

  32. #
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    easy cheesecake — October 7, 2011 at 12:50 am

    WOW! My mouth is watering. Your cheesecake with apples and pecans look great. Send me a slice.

  33. #
    33
    Caren — October 11, 2011 at 7:56 am

    Cannot wait to make this cheesecake! It looks so good!

  34. #
    34
    Aggie — October 16, 2011 at 3:04 pm

    I’m loving apples right now and I appreciate you giving them love! This looks fantastic. Cheesecake is a weakness of mine…and paired with apples and pecan? I’m done. Sounds awesome.

  35. #
    35
    Caren — October 21, 2011 at 7:12 am

    All I can say is that my boyfriend loved it so much he ate the whole large cheesecake lol. I worked until close the days after I made it so it was all his :-)

    • Rachel — October 21st, 2011 @ 8:22 am

      That’s too funny Caren. So glad he liked it! :)

  36. #
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    Christine — November 2, 2011 at 5:06 pm

    Hi Rachel, Your Apple Pecan Cheesecake recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/46?source=blog Congrats again!! :)

  37. #
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    Barbara | Creative Culinary — September 11, 2012 at 11:20 am

    I’m so with you on not rushing the pumpkin. Not when I still have geraniums in my garden and we’re eating outdoors on the patio. it will come soon enough.

    Apples on the other hand? YES! This is very similar to a recipe I love but mine does not have apples; that has to change!

  38. #
    38
    Shelly — November 22, 2012 at 8:16 pm

    I made this for Thanksgiving Dinner, I wanted to make the bigger version…being it was the first time making it , I should have tested first. When I increased the quantities by 4, it filled my 9″ spring form to the top and I could not get the center to set right, and not being that experienced with cheesecakes yet, I chickened out at 1 hour and 15 minutes and turned the oven off. The center was gooey, but OMG, this cheesecake was A-M-A-Z-I-N-G!!!!!

    I will make it again, I will figure out the right proportions and I will get it right I am not one to fail at things!!

    I cannot wait to get this right!!

    • Rachel — November 23rd, 2012 @ 12:16 pm

      Without having made a larger version of this myself I can’t be sure if it would be the appropriate amount or not, but I’d probably recommend tripling the ingredients for a single large cheesecake. Quadrupling would definitely, as you discovered, be too much.

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