Apple Cheesecake

This is a rich apple cheesecake topped with sliced apples, cinnamon, and pecans. I love making this dessert in fall when apples are at their best.

Nutrition Facts (per serving)

341	Calories
23g	Fat
30g	Carbs
5g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 12 servings

Crust:

• 1 cup graham cracker crumbs
• ½ cup finely chopped pecans
• ¼ cup unsalted butter, melted
• 3 tablespoons white sugar
• ½ teaspoon ground cinnamon

Filling:

• 2 (8 ounce) packages cream cheese, softened
• ½ cup white sugar
• 2 large eggs
• ½ teaspoon vanilla extract

Topping:

• 4 cups apples – peeled, cored and thinly sliced
• ⅓ cup white sugar
• ½ teaspoon ground cinnamon
• ¼ cup chopped pecans

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Preheat the oven to 350 degrees F (175 degrees C).
3. To make the crust: Mix graham cracker crumbs, pecans, melted butter, sugar, and cinnamon together in a bowl until well combined.Dotdash Meredith Food Studios
4. Press the graham cracker mixture into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.Dotdash Meredith Food Studios
5. To 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.Dotdash Meredith Food Studios
6. To make the topping: Place apples in a bowl. 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.Dotdash Meredith Food Studios
7. 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.