Nickie's Apple-Pecan Cheesecake Recipe - Allrecipes.com
Nickie's Apple-Pecan Cheesecake Recipe
  • READY IN ABOUT 6 hrs

Nickie's Apple-Pecan Cheesecake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    30 mins
  • COOK

    55 mins
  • READY IN

    5 hrs 55 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2007

I'm the pastry chef for victoria's secret cafe. I made this for a lunch special and it lasted all of 1 hour before people were asking for more. This cheesecake is wonderful, I will definately be making it again soon. Thank you for the recipe. Chef Clum

 
Most Helpful Critical Review
Nov 04, 2008

I had some trouble with this--I had to bake this longer than the stated baking time, and by the time I could get the filling to set properly the apples were overcooked. I disguised the problem by covering it up with caramel sauce, which I think also helped to re-soften the apples! Nice flavor and pretty on a plate, but with so many other recipes out there, I'm not sure I'd try one again that I wasn't entirely pleased with.

 

23 Ratings

Feb 09, 2010

Very good! I made half the recipe and baked in a 9" premade graham crust for convenience.

 
Jan 03, 2011

TOTALLY AMAZING! I added carmel over the apples. So good!!!

 
Feb 04, 2009

Everyone in our house and my DH work LOVED it. I found this recipe in a magazine-you know, plugging their ingredients-that said to bake at 325 for 1hr - 1hr+5min. For my oven (always a little cooler, I guess) I baked it 1hr+10min. My apples still looked wonderful. CHANGES: Added 1 Tbsp lemon juice to the cream cheese mixture(maybe a little more) and increased pecans in the topping to 1 cup (also, maybe a little more.) We love pecans in Texas! The 3 textures--creamy filling, chewy apples, and crunchy nuts make this desert heavenly. And using the foil as a liner to lift it out was really easy. Everyone at my DH office that tried it asked for the recipe. I didn't want to type it over for them. So I looked on AllRecipes. Yeah! It was here. Thanks for posting this winner for us lazy recipe hounds!

 
Oct 14, 2008

I loved this recipe and so did my guests.I added 1 Tsp of cinnamon to the cheesecake batter....we all love cinnamon...it was great!

 
Oct 17, 2011

Received a lot of compliments on this. I did add a little cinnamon and lemon juice to the cream cheese portion. Topped with a little caramel too.

 
May 05, 2011

Wonderful recipe! Everyone loved it and I have had a few requests for the recipe. The prep time of 30 minutes here is grossly underestimated though, at least for a novice like me.

 

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Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 263 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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