Autumn Cheesecake

eatoplan

November 20, 2024

medium

Dessert

Apple Layer:

Peel, core, and slice the apples thinly.
In a mixing bowl, toss the apple slices with sugar and cinnamon until they are evenly coated. Set aside to allow the flavors to meld.

Crust:

Preheat the oven to 350°F (175°C).
Melt the butter in a small saucepan over low heat.
In a food processor, finely chop the pecans, then add the graham crackers and pulse until finely chopped.
Transfer the mixture to a bowl, add the melted butter, and stir with a fork until the graham cracker mixture is fully moistened.
Press the mixture into the bottom of a 9-inch springform pan to form a solid, even crust.
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and place on a wire rack to cool.

Batter:

In the bowl of a stand mixer, combine softened cream cheese and sugar. Beat on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
Add vanilla extract and beat in one egg at a time on low speed, mixing well after each addition.
Once smooth and incorporated, pour the cream cheese batter into the cooled crust and smooth the top with a spatula.

Apple Topping:

Arrange the cinnamon-coated apple slices in a decorative pattern on top of the batter.
Bake the cheesecake for about 70 minutes, or until the center is set and the apples are tender. Remove from the oven and let cool on a wire rack.

Finishing Touches:

While the cheesecake cools, melt the preserves in a small saucepan over low heat.
Once the cheesecake has cooled slightly, brush the melted preserves evenly over the apples to create a glossy finish.
Sprinkle the pecans over the apples for added texture and flavor.

Chill and Serve:

Carefully run a knife around the edges of the cheesecake to loosen it from the sides of the pan.
Cover and refrigerate the cheesecake for at least 5 hours, preferably overnight, to allow it to set fully.
Before serving, remove the cheesecake from the refrigerator about 1 hour prior and carefully remove the sides of the springform pan.

Serve and enjoy!

Reviews

Ingredients:

Adjust Servings

	7 baking apples (ie: Granny Smith)
	4Tbs apricot preserve melted
	1stick butter softened
	0.5teaspoon cinnamon
	2oz cream cheese softened
	2 eggs
	8 graham crackers to crumbs = 1 finely chopped
	0.25cup pecans chopped
	0.5cup sugar
	0.5tsp vanilla

Directions

Apple Layer

1. Peel, core, and slice the apples thinly. | 2. In a mixing bowl, toss the apple slices with sugar and cinnamon until they are evenly coated. Set aside to allow the flavors to meld.

Mark as complete

Crust

1. Preheat the oven to 350°F (175°C). | 2. Melt the butter in a small saucepan over low heat. | 3. In a food processor, finely chop the pecans, then add the graham crackers and pulse until finely chopped. | 4. Transfer the mixture to a bowl, add the melted butter, and stir with a fork until the graham cracker mixture is fully moistened. | 5. Press the mixture into the bottom of a 9-inch springform pan to form a solid, even crust. | 6. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and place on a wire rack to cool.

Mark as complete

Batter

1. In the bowl of a stand mixer, combine softened cream cheese and sugar. Beat on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. | 2. Add vanilla extract and beat in one egg at a time on low speed, mixing well after each addition. | 3. Once smooth and incorporated, pour the cream cheese batter into the cooled crust and smooth the top with a spatula.

Mark as complete

Apple Topping

1. Arrange the cinnamon-coated apple slices in a decorative pattern on top of the batter. | 2. Bake the cheesecake for about 70 minutes, or until the center is set and the apples are tender. Remove from the oven and let cool on a wire rack.

Mark as complete

Finishing Touches

1. While the cheesecake cools, melt the preserves in a small saucepan over low heat. | 2. Once the cheesecake has cooled slightly, brush the melted preserves evenly over the apples to create a glossy finish. | 3. Sprinkle the pecans over the apples for added texture and flavor.

Mark as complete

Chill and Serve

1. Carefully run a knife around the edges of the cheesecake to loosen it from the sides of the pan. | 2. Cover and refrigerate the cheesecake for at least 5 hours, preferably overnight, to allow it to set fully. | 3. Before serving, remove the cheesecake from the refrigerator about 1 hour prior and carefully remove the sides of the springform pan.

Mark as complete