Best 7 Scrumptious Apple Pecan Cheesecake Recipes

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Are you ready to tantalize your taste buds with a dessert that is both delectable and divine? Look no further than the scrumptious apple pecan cheesecake, a culinary masterpiece that combines the sweet, tart flavor of apples, the nutty crunch of pecans, and the creamy richness of cheesecake. Whether you're hosting a special occasion or simply indulging in a sweet treat, this recipe will surely leave you and your loved ones in awe.

Here are our top 7 tried and tested recipes!

NICKIE'S APPLE-PECAN CHEESECAKE



Nickie's Apple-Pecan Cheesecake image

Nickie, my boss, made this cheesecake and brought to work. Everyone raved about it, and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at.

Provided by Lindy72

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 5h55m

Yield 16

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons packed brown sugar
4 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup sour cream
4 eggs
4 cups apples (about 3) - peeled, cored, and chopped
½ cup packed brown sugar
¾ cup chopped pecans
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
  • To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
  • To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
  • To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
  • Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
  • Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 37.1 g, Cholesterol 122.1 mg, Fat 32.1 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 17 g, Sodium 263.2 mg, Sugar 27.6 g

DELICIOUS APPLE STREUSEL CHEESECAKE



Delicious Apple Streusel Cheesecake image

This apple streusel cheesecake recipe is just the right amount of sweet and will have everyone wanting seconds. Our family has perfected it over the years and it's been a hit for all occasions.

Provided by Matteson Recipes

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 7h55m

Yield 10

Number Of Ingredients 17

1 ½ cups finely crushed graham cracker crumbs
¼ cup white sugar
6 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
2 medium Granny Smith apples - peeled, cored, and sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
¾ cup whole milk
4 large eggs
1 cup sour cream
¼ cup all-purpose flour
1 tablespoon vanilla extract
¼ cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Press into the bottom of the prepared springform pan to form a crust.
  • Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
  • While crust cools, mix apples, brown sugar, and cinnamon until coated and set aside.
  • Beat cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Best in eggs one at a time. Stir in sour cream, flour, and vanilla extract on low speed or by hand until smooth. Do not overmix; you may have some small bits of cream cheese in the mix, but those will melt as the cheesecake cooks.
  • Pour 1/2 of the filling over the prepared crust. Arrange coated apples over the filling, leaving a 1/2-inch border. Top with remaining filling.
  • Bake in the preheated oven for 40 minutes.
  • While cheesecake is baking, combine flour, brown sugar, and melted butter in a bowl. Sprinkle quickly over the cheesecake. Continue baking until set, about 20 minutes more.
  • Turn the oven off but do not open the door, allowing the cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cake to fully set before serving, 2 to 4 hours more.

Nutrition Facts : Calories 744.3 calories, Carbohydrate 66.2 g, Cholesterol 209.3 mg, Fat 49.2 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 29.7 g, Sodium 393.1 mg, Sugar 51.5 g

SCRUMPTIOUS APPLE-PECAN CHEESECAKE



Scrumptious Apple-Pecan Cheesecake image

This rich, creamy cheesecake is topped with the sort of apple-pecan deliciousness you might find in your favorite pie.

Provided by My Food and Family

Categories     Dairy

Time 6h10m

Yield 12 servings

Number Of Ingredients 11

1 cup graham cracker crumbs
3/4 cup finely chopped pecans, divided
3 Tbsp. sugar
1 tsp. ground cinnamon, divided
1/4 cup butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/3 cup sugar
4 cups thin peeled apple slices

Steps:

  • Heat oven to 325°F.
  • Combine crumbs, 1/2 cup nuts, 3 Tbsp. sugar, 1/2 tsp. cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Combine 1/3 cup sugar and remaining cinnamon. Sprinkle over apples in separate large bowl; mix lightly. Spoon over cream cheese layer; sprinkle with remaining nuts.
  • Bake 1 hour 10 min. to 1 hour 15 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 340, Fat 25 g, SaturatedFat 23 g, TransFat 2 g, Cholesterol 90 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 31 g, Sugar 0 g, Protein 1 g

BIG APPLE CRUMB CHEESECAKE



Big Apple Crumb Cheesecake image

Provided by Kardea Brown

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pan
15 graham crackers (or 2 cups crushed graham cracker crumbs)
3 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 stick unsalted butter, melted and cooled
1 tart apple, peeled, cored and diced
1 cup granulated sugar
2 tablespoons cornstarch
Pinch kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 cup sour cream
3 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
Store-bought caramel sauce, for serving

Steps:

  • For the graham crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.
  • Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.
  • For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.
  • For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.
  • Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.

APPLE PECAN CHEESECAKE



Apple Pecan Cheesecake image

Found this one in the Kraft Foods magazine. Sounds good!! With apple picking season coming up, I can't wait to make this one.

Provided by SkinnyMinnie

Categories     Cheesecake

Time 5h15m

Yield 16 serving(s)

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
4 (8 ounce) packages cream cheese, softened
1 1/2 cups brown sugar, packed and divided
1 teaspoon vanilla
1 cup sour cream
4 eggs
4 cups apples, chopped and peeled (about 3 medium)
3/4 cup pecans, chopped
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325ºF.
  • Line a 13x9-inch baking pan with foil, with the ends of the foil extending over the sides of the pan.
  • Mix the graham cracker crumbs, butter, and 2 Tbs brown sugar in a medium bowl.
  • Press mixture firmly onto the bottom of the baking pan.
  • Beat cream cheese, 1 cup brown sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended.
  • Add sour cream and mix well.
  • Add eggs ones at a time, mixing on low speed after each addition just until blended.
  • Pour over crust.
  • Mix remaining 1/2 cup brown sugar, apples, pecans, and cinnamon together in another bowl.
  • Spoon evenly over the cheesecake batter.
  • Bake for 55 min or until the center is almost set.
  • Cool on a wire rack, for 30 minute.
  • Refrigerate 4 hours or overnight.
  • Let stand at room temperature for 30 min before serving.
  • Lift cheesecake from pan, using the foil handles.
  • Cut into 16 pieces.
  • Store left over cheesecake in the refrigerator.

Nutrition Facts : Calories 442.7, Fat 31.4, SaturatedFat 17, Cholesterol 129.2, Sodium 270.1, Carbohydrate 35.2, Fiber 1.5, Sugar 27.7, Protein 7.4

APPLE-PECAN CHEESECAKE



Apple-Pecan Cheesecake image

Combine the classic flavors of apple and pecan pies with a luscious cheese cake to make our scrumptious Apple-Pecan Cheesecake. Complete with notes of sweetness from brown sugar and the pleasing scent of cinnamon, you'll be hard-pressed to not fall for our Apple-Pecan Cheesecake.

Provided by My Food and Family

Categories     Nuts

Time 6h10m

Yield 16 servings

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups packed brown sugar, divided
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
3 Granny Smith apples, peeled, chopped
3/4 cup chopped pecans
1 tsp. ground cinnamon

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
  • Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
  • Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

APPLE PECAN CHEESECAKE



Apple Pecan Cheesecake image

This dessert definitely represents my area of the country! The recipe is an original that I developed after experimenting and combining parts of several other recipes. So I can claim this recipe as my very own! -Barbara Martin Thompson, Pollock Pines, California

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

CRUST:
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted
APPLE TOPPING:
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup lemon juice
6 medium Granny Smith or tart apples, peeled and thinly sliced
1/2 cup chopped pecans
FILLING:
3 packages (8 ounces each) cream cheese, softened
3 large eggs
3/4 cup sugar
1-1/2 teaspoon vanilla extract

Steps:

  • Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate., For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving., Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust., Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping.

Nutrition Facts : Calories 358 calories, Fat 18g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Use a springform pan: This will make it easy to remove the cheesecake from the pan once it's baked.
  • Don't overbeat the cheesecake filling: Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly.
  • Top the cheesecake with your favorite fruits, nuts, or caramel sauce: This will add extra flavor and texture.
  • Store the cheesecake in the fridge for up to 3 days: Cover the cheesecake tightly with plastic wrap to prevent it from drying out.

Conclusion:

Apple pecan cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, sweet apples, crunchy pecans, and buttery graham cracker crust, this cheesecake is sure to be a hit with everyone. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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