This is a delicious apple cheesecake that I usually make in the fall.
Ingredients
- graham cracker crumbs: 1 cup
- pecans: 0.5 cup (finely chopped)
- unsalted butter: 0.25 cup (melted)
- white sugar: 3 Tbsp
- ground cinnamon: 0.5 tsp
- cream cheese: 2 packages (8 ounce packages, softened)
- white sugar: 0.5 cup
- eggs: 2 piece
- vanilla extract: 0.5 tsp
- apples - peeled, cored and: 4 cups (sliced)
- white sugar: 0.33333 cup
- ground cinnamon: 0.5 tsp
- pecans: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
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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.
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Make the topping: Place apples in a bowl.
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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.
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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.
