Celebrate the flavors of fall with this delightful Autumn Cheesecake! Featuring a rich and creamy cheesecake base, a cinnamon-spiced pecan graham cracker crust, and a caramelized apple topping, this dessert is a perfect way to embrace the cozy flavors of the season. Whether you’re hosting a holiday dinner or just craving a sweet, seasonal treat, this cheesecake will impress your family and friends.
Ingredients:
For the Crust:
- 1 ½ cups (126 g) graham cracker crumbs (about 10-12 graham cracker sheets, crushed)
- ½ cup (54.5 g) pecans, finely chopped
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For the Cheesecake:
- 4 packages (8 ounces each) of softened cream cheese
- 1 ¼ cups (250 grams) of granulated sugar
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
For the Apple Topping:
- 2 medium Granny Smith apples, peeled, cored, and thinly sliced (about 2 cups)
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ cup (27 g) pecans, chopped
Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leakage.
- In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, melted butter, granulated sugar, and ground cinnamon. Mix until well combined.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, use an electric mixer on medium speed to whip the softened cream cheese until it reaches a smooth and creamy consistency (approximately 2 to 3 minutes).
- Slowly incorporate the granulated sugar, mixing until fully combined.
- Stir in the sour cream and vanilla extract, blending until just combined.
- Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing and creating air bubbles.
- Pour the cheesecake batter over the cooled crust and spread it out evenly.
Step 3: Bake the Cheesecake
- Place the cheesecake in the oven, using a water bath to prevent cracking. Bake at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually in the oven for 1 hour. This helps prevent cracking.
- Take the cheesecake out of the oven and let it chill in the refrigerator for a minimum of 4 hours, or preferably overnight.
Step 4: Prepare the Apple Topping
- In a medium skillet over medium heat, cook the sliced apples with the granulated sugar and cinnamon until tender, about 8-10 minutes.
- Remove from heat and stir in the chopped pecans.
Step 5: Assemble and Serve
- After it has completely cooled, gently remove the cheesecake from the springform pan.
- Spoon the apple topping over the cheesecake, spreading it evenly across the top.
- Slice and serve, garnishing with extra pecans or a drizzle of caramel if desired.
Conclusion:
This Autumn Cheesecake is a luxurious blend of rich, creamy cheesecake, crunchy pecan graham crust, and warm spiced apple topping. Perfect for fall celebrations, this dessert offers all the comforting flavors of the season. Your guests will love every bite of this cozy and festive treat!
Autumn Cheesecake with Cinnamon Pecan Crust and Apple Topping
A rich and creamy autumn-inspired cheesecake with acinnamon pecan graham cracker crust, topped with caramelized apples and choppedpecans. The perfect dessert to celebrate fall flavors!
Ingredients
For the Crust:
- 1 ½ cups 126 g graham cracker crumbs (about 10-12 graham cracker sheets, crushed)
- ½ cup 54.5 g pecans, finely chopped
- ⅓ cup unsalted butter melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For the Cheesecake:
- 4 packages 8 ounces each of softened cream cheese
- 1 ¼ cups 250 grams of granulated sugar
- ½ cup 115 g sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs room temperature
For the Apple Topping:
- 2 medium Granny Smith apples peeled, cored, and thinly sliced (about 2 cups)
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ cup 27 g pecans, chopped
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leakage.Step 1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, melted butter, granulated sugar, and ground cinnamon. Mix until well combined.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, use an electric mixer on medium speed to whip the softened cream cheese until it reaches a smooth and creamy consistency (approximately 2 to 3 minutes).
- Slowly incorporate the granulated sugar, mixing until fully combined.
- Stir in the sour cream and vanilla extract, blending until just combined.
- Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing and creating air bubbles.
- Pour the cheesecake batter over the cooled crust and spread it out evenly.
Step 3: Bake the Cheesecake
- Place the cheesecake in the oven, using a water bath to prevent cracking. Bake at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually in the oven for 1 hour. This helps prevent cracking.
- Take the cheesecake out of the oven and let it chill in the refrigerator for a minimum of 4 hours, or preferably overnight.
Step 4: Prepare the Apple Topping
- In a medium skillet over medium heat, cook the sliced apples with the granulated sugar and cinnamon until tender, about 8-10 minutes.
- Remove from heat and stir in the chopped pecans.
Step 5: Assemble and Serve
- After it has completely cooled, gently remove the cheesecake from the springform pan.
- Spoon the apple topping over the cheesecake, spreading it evenly across the top.
- Slice and serve, garnishing with extra pecans or a drizzle of caramel if desired.