Name: Autumn Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Graham cracker crumbs - 1 cup; Finely chopped pecans - ½ cup; Unsalted butter, melted - ¼ cup; White sugar - 3 tablespoons; Ground cinnamon - ½ teaspoon; Cream cheese, softened - 2 (8 ounce) packages; White sugar - ½ cup; Eggs - 2 large; Vanilla extract - ½ teaspoon; Apples - peeled, cored and thinly sliced - 4 cups; White sugar - ⅓ cup; Ground cinnamon - ½ teaspoon; Chopped pecans - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Autumn Cheesecake

1. Graham cracker crumbs - 1 cup

2. Finely chopped pecans - ½ cup

3. Unsalted butter, melted - ¼ cup

4. White sugar - 3 tablespoons

5. Ground cinnamon - ½ teaspoon

6. Cream cheese, softened - 2 (8 ounce) packages

7. White sugar - ½ cup

8. Eggs - 2 large

9. Vanilla extract - ½ teaspoon

10. Apples - peeled, cored and thinly sliced - 4 cups

11. White sugar - ⅓ cup

12. Ground cinnamon - ½ teaspoon

13. Chopped pecans - ¼ cup

How to cook deliciously - Autumn Cheesecake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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. Stage

Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.

4. Stage

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. Stage

Make the topping: Place apples in a bowl.

6. Stage

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. Stage

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.