Recipes Desserts Cakes Cheesecake Recipes Apple Cheesecake 4.8 (984) 769 Reviews 182 Photos 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. Submitted by Stephanie Updated on October 11, 2024 Save Rate Print Share Close Add Photo 182 182 182 182 Prep Time: 30 mins Cook Time: 1 hr 10 mins Additional Time: 5 hrs Total Time: 6 hrs 40 mins Servings: 12 Yield: 1 (9-inch) cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. 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 Gather all ingredients. Dotdash Meredith Food Studios Preheat the oven to 350 degrees F (175 degrees C). 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 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 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 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 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. Dotdash Meredith Food Studios I Made It Print 1,363 home cooks made it! Nutrition Facts (per serving) 341 Calories 23g Fat 30g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 341 % Daily Value * Total Fat 23g 30% Saturated Fat 11g 57% Cholesterol 82mg 27% Sodium 166mg 7% Total Carbohydrate 30g 11% Dietary Fiber 2g 7% Total Sugars 24g Protein 5g 10% Vitamin C 2mg 2% Calcium 47mg 4% Iron 1mg 6% Potassium 140mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.