Nickie's Apple-Pecan Cheesecake

Nickie's Apple-Pecan Cheesecake

20
Lindy72 0

"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

5 h 55 m servings 456 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 23 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

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 b...

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 b...

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 b...

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

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

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 co...

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!

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.

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.

Used the suggestions and added cinnamon, a huge hit!!!