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Autumn Cheesecake

Delicious Autumn Cheesecake for Your Festive Gatherings

This Autumn Cheesecake combines creamy textures and spiced apples, making it a must-try dessert for your gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 5 hours
Total Time 6 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Crushed, store-bought or homemade
  • 1/2 cup Pecans Chopped, can be substituted
  • 1/4 cup Sugar Brown sugar recommended
  • 1 teaspoon Cinnamon Can be omitted if needed
  • 1/2 cup Butter Can substitute with coconut oil
For the Filling
  • 2 packages Cream Cheese Softened, can use Neufchâtel
  • 3 large Eggs Consider flaxseed meal as vegan option
  • 1 teaspoon Vanilla Almond extract can substitute
For the Topping
  • 3 cups Baking Apples (e.g., Granny Smith) Tart apples for balance
  • 1/4 cup Apricot Preserve Can use other fruit preserves
  • 1/2 cup Chopped Pecans Optional, can be replaced or omitted

Equipment

  • 9-inch springform pan
  • Food processor
  • mixing bowl
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Peel, core, and thinly slice the baking apples. Toss with sugar and cinnamon in a bowl, set aside.
  2. Preheat oven to 350°F (175°C). Melt butter in a saucepan. Crush graham crackers and pecans in a food processor. Mix with melted butter and sugar, then press into a springform pan. Bake for 10 minutes.
  3. Beat softened cream cheese until smooth. Gradually add sugar and mix. Incorporate vanilla and eggs one at a time.
  4. Arrange spiced apple slices on top of the cheesecake filling. Bake for about 70 minutes until set.
  5. Melt the apricot preserve and brush over cooled cheesecake after baking. Optionally sprinkle pecans on top and chill for at least 5 hours.
  6. Remove from fridge an hour before serving. Release springform pan and slice to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is fully softened for smooth batter. Avoid over-mixing after adding eggs to prevent cracks. Cool cheesecake completely before refrigerating.

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