Nickie's Apple-Pecan Cheesecake Recipe
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Nickie's Apple-Pecan Cheesecake

By: Lindy72  
"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."

Rating: This weblink has been rated 11 times with an average star rating of 4.5 Read Reviews (8)

Rate/Review | 828 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
55 Min
Ready In:
5 Hrs 55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 16 servings
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 458 | Total Fat: 32.2g | Cholesterol: 129mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2007 by pchefclum 
I'm the pastry chef for victoria's secret cafe. I made this for a lunch special and it lasted... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by naples34102 
I had some trouble with this--I had to bake this longer than the stated baking time, and by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by Ravenesque 
I loved this recipe and so did my guests.I added 1 Tsp of cinnamon to the cheesecake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Brook08 
This tasted great, but I had trouble getting it out of the pan and keeping it presentable. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by TinkRNone 
Everyone in our house and my DH work LOVED it. I found this recipe in a magazine-you know,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by Small Town Diva 
This is very good. I also added a little cinnamon to the filling and let it bake 10 minutes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by Sonia 
Delicious! I wouldn't change a thing! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2008 by Jamie Girl 
I loved this - took a while to make, but definately worth it. I followed the recipe with no... MORE

 
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