Apple Cheesecake
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- 4 cups apples – peeled, cored, and thinly sliced
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
Directions:
1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, chopped pecans, melted butter, granulated sugar, and ground cinnamon. Mix until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside.
3. In a large bowl, beat cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Pour the cheesecake batter over the baked crust and smooth the top with a spatula.
5. Bake for 40-45 minutes, or until the center is almost set but still slightly jiggly.
6. While the cheesecake bakes, combine the sliced apples, granulated sugar, and ground cinnamon in a bowl. Toss to coat the apples evenly.
7. Remove the cheesecake from the oven and arrange the apple mixture evenly over the top. Sprinkle with chopped pecans.
8. Return the cheesecake to the oven and bake for an additional 15 minutes, or until the apples are tender.
9. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 20 minutes (including chilling)
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use firm apples like Granny Smith or Honeycrisp for a perfect balance of tartness and sweetness.
Chill the cheesecake thoroughly to achieve a smooth, creamy texture and easier slicing.