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.

No ratings yet

Apple Pecan Cheesecake

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4
Creamy homemade brown sugar apple pecan cheesecake. A flavorful dessert, bursting with comforting Fall flavors!



  • 3/4 C graham crackers
  • 2 Tbsp unsalted butter, melted
  • 1 Tbsp light brown sugar
  • 1/4 tsp cinnamon


  • 8 oz cream cheese, softened
  • 1/4 tsp vanilla
  • 1/2 C light brown sugar
  • 1/4 C sour cream
  • 1 large egg


  • 1 C apples
  • 3 Tbsp pecans
  • 1/4 tsp cinnamon
  • 1/4 C light brown sugar


  • Preheat oven to 350°F.
  • Using a food processor, blend graham crackers into fine crumbs. Remove crumbs and measure out 3/4 cup. Discard or save remaining crumbs for future use. Return crumbs to food processor or large bowl. Add 1 Tbsp light brown sugar, 1/4 tsp cinnamon and melted butter. Mix until combined well.
  • Press crumbs into the bottom of 2: 4-inch 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. Scrape bowl as needed. Add 1/2 cup light brown sugar and vanilla. Mix to combine. Add sour cream, followed by the egg. Mix until just combined. Do not over mix.
  • Using a large cookie scoop, divide batter among spring-form pans.
  • Chop pecans into small pieces, toss in a medium bowl. Peel, core and chop 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.


Recipe yields 2: 4-inch cheesecakes, serving roughly 2-4.
An original recipe from Baked by Rachel


Calories: 604kcal, Carbohydrates: 66g, Protein: 7g, Fat: 36g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 127mg, Sodium: 325mg, Potassium: 266mg, Fiber: 2g, Sugar: 53g, Vitamin A: 1115IU, Vitamin C: 2mg, Calcium: 138mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cheesecake