Apple Pecan Cheesecake

14 ingredients
4 steps

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1/2 cup lemon juice
  • 6 medium Granny Smith or tart apples, peeled and thinly sliced
  • 1/2 cup chopped pecans
  • 3 packages (8 ounces each) cream cheese, softened
  • 3 large eggs
  • 3/4 cup sugar
  • 1-1/2 teaspoon vanilla extract

Directions

  1. 1
    Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate.
  2. 2
    For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving.
  3. 3
    Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust.
  4. 4
    Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping.

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