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