Try this Cinnamon Apple & Pecan Cheesecake recipe, a delightful treat that blends sweet apples, crunchy pecans, and rich cheesecake. We’ve used Granny Smith apples for an extra bit of tartness in this recipe to balance out the richness of the cheesecake with a refreshing kick along with the warm autumn spice of cinnamon.
Tips for Baking with Pecans
Make sure when you chop, crush, or blend the pecans, you’re doing so evenly. Use a sharp knife or a food processor for a more uniform chop. If you prefer a finer texture, pulse them in the food processor but be cautious not to turn them into pecan flour. In this recipe, we mix the pecans together with shortbread biscuit cookies to make them into candied pecans, but for other baking projects, toasting pecans can also bring out new and exciting flavors in them.
Cinnamon Apple & Pecan Cheesecake Recipe
Cinnamon Apple & Pecan Cheesecake Ingredients
- 11/2 cup finely crushed shortbread biscuits (about 5 oz)
- 1/2 cup finely crushed candied pecans (plus 1/2 cup to decorate the top)
- 2 tablespoons butter, melted
- 3 Granny Smith apples, peeled and sliced thinly
- 11/4 cup sugar
- 11/2 teaspoons cinnamon
- 4-8 oz packages cream cheese
- 1 teaspoon vanilla
- 4 eggs
Cheesecake Preparation Instructions
- Mix the cookies, pecans, and butter together until blended. Press into a 9-inch springform pan and bake for 7 minutes at 350 degrees. Remove from the oven and let cool.
- In a saucepan, mix the apples, cinnamon and 1/4 cup of the sugar. Cook until the apples are tender. Remove from heat. Arrange half of the apples over the baked crust and set aside.
- Mix the cream cheese, remaining sugar, and vanilla in a mixer. Add the eggs one at a time, mixing until just combined. Pour the cream cheese mixture over the crust. Bake at 325 degrees for 70 minutes, or until the center is almost set. Refrigerate for at least
4 hours. - Arrange the remaining apples and candied pecans on top before serving.
Recipe by Emily Willis / Photography by Dave Bryce
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