Nickie's Apple-Pecan Cheesecake recipe

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Ingredients

1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons packed brown sugar
4 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup sour cream
4 eggs
4 cups apples (about 3) - peeled, cored, and chopped
½ cup packed brown sugar
¾ cup chopped pecans
1 teaspoon ground cinnamon

Nutrition Info

456.2 calories
carbohydrate: 37.1 g
cholesterol: 122.1 mg
fat: 32.1 g
fiber: 1.6 g
protein: 7.7 g
saturatedFat: 17 g
servingSize: -
sodium: 263.2 mg
sugar: 27.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.

  2. To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.

  3. To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.

  4. To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.

  5. Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.

  6. Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.

Recipe Yield

16 servings

Recipe Note

Nickie, my boss, made this cheesecake and brought to work. Everyone raved about it, and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at.

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