1. Can I use a different type of apple for the topping?

Yes, you can! While Granny Smith apples are recommended for their tartness and crisp texture, you can also use other apple varieties like Honeycrisp, Fuji, or Braeburn. Each will provide a slightly different flavor profile, but all will work beautifully in this autumn cheesecake recipe.

2. Is it necessary to use a water bath when baking the cheesecake?

Using a water bath is highly recommended as it helps prevent cracks and ensures the cheesecake bakes evenly. The steam from the water bath creates a gentle, consistent heat, resulting in a smooth, creamy texture. Without it, the edges of the cheesecake may overcook while the center remains underdone.

3. Can I make the crust ahead of time?

Absolutely! You can prepare the crust in advance and store it in the refrigerator for up to 24 hours before baking. This will save time on the day you’re making the cheesecake and ensure the crust is set and firm before adding the filling.

4. How long can I store leftover Autumn Cheesecake?

Leftover Autumn Cheesecake can be stored in the refrigerator for up to 3 days if tightly wrapped in plastic wrap or stored in an airtight container. For best results, enjoy it within this time frame to maintain the freshness of the apples and the creamy texture of the cheesecake.

Autumn Cheesecake Recipe – 5 Steps to Fall Perfection

Name: Autumn Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 5 h 50 min
Cuisine: American
Ingredients: 1 ½ cups (126 g) graham cracker crumbs; ½ cup (54.5 g) pecans, finely chopped; ⅓ cup unsalted butter, melted; 2 tablespoons granulated sugar; ½ teaspoon ground cinnamon; 4 packages (8 ounces each) cream cheese, softened; 1 ¼ cups (250 g) granulated sugar; ½ cup (115 g) sour cream, room temperature; 2 teaspoons vanilla extract; 5 large eggs, room temperature; 2 medium Granny Smith apples, peeled, cored, thinly sliced (about 2 cups sliced apples); 2 tablespoons granulated sugar; ½ teaspoon cinnamon; ¼ cup (27 g) pecans, chopped

Description

Autumn Cheesecake is a delicious dessert featuring a graham cracker and pecan crust, topped with spiced apples and crunchy pecans. It’s a perfect dessert to enjoy during the fall season, with flavors that celebrate the warmth and comfort of autumn.

Ingredients

Scale

1 ½ cups (126 g) graham cracker crumbs
½ cup (54.5 g) pecans, finely chopped
⅓ cup unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1 ¼ cups (250 g) granulated sugar
½ cup (115 g) sour cream, room temperature
2 teaspoons vanilla extract
5 large eggs, room temperature
2 medium Granny Smith apples, peeled, cored, thinly sliced (about 2 cups sliced apples)
2 tablespoons granulated sugar
½ teaspoon cinnamon
¼ cup (27 g) pecans, chopped

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Instructions

Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, chopped pecans, melted butter, sugar, and cinnamon. Press into the bottom and two-thirds up the sides of the springform pan. Wrap the bottom and sides of the pan with heavy-duty aluminum foil.
In a stand mixer, beat the cream cheese until smooth. Add the sugar and continue mixing. Then, add sour cream and vanilla extract, blending until smooth. Add eggs one by one, mixing on low speed after each addition.
Pour the filling into the prepared crust.
In a separate bowl, combine sliced apples, sugar, and cinnamon. Toss until evenly coated and arrange them in a circular pattern on top of the cheesecake. Sprinkle chopped pecans over the apples.
Place the cheesecake in a larger pan and pour water into the outer pan to create a water bath. Bake for 90-95 minutes or until the edges are set and the center is slightly jiggly.
Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
Once chilled, remove the cheesecake from the springform pan, slice, and serve.

Notes

Use a water bath to prevent cracks in the cheesecake and ensure even baking.
If you prefer, you can substitute Granny Smith apples with other varieties like Honeycrisp or Fuji.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For a firmer crust, press the crust mixture into the pan more firmly.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 557
Sugar: 42g
Sodium: 270mg
Fat: 38g
Saturated Fat: 17g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 3g
Protein: 8g
Cholesterol: 115mg