Apple Cheesecake Recipe

I usually make this apple cheesecake in the autumn because it tastes great.

Crust: – 1 cup graham cracker crumb – ½ cup finely chopped pecan – 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 egg – ½ teaspoon vanilla extract Topping: – 4 cups apples - peeled, cored and thinly sliced – ⅓ cup white sugar – ½ teaspoon ground cinnamon – ¼ cup chopped pecan

Ingredient

Direction

1. Preheat the oven to 350 degrees F (175 degrees C).

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Making the crust: Stir graham cracker crumbs, pecans, melted butter, sugar, and cinnamon in a bowl. Press into a 9-inch springform pan bottom.

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1. Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.

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Making the filling: Make cream cheese and sugar smooth in a bowl with an electric mixer on medium speed. Beat each egg carefully after adding it. Beat in vanilla. Pour filling into cooked crust.

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1. Make the topping: Place apples in a bowl.

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In a separate dish, mix sugar and cinnamon; coat apples. Spread sugared apples over filling and top with pecans.

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Bake 60–70 minutes until edges puff. Place the pan on a wire rack, run a table knife along the edges, and let the cheesecake cool at room temperature for 1 hour. Refrigerate 4–12 hours to cool.

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