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Autumn Cheesecake

SUBMITTED BY: Stephanie PHOTO BY: miss dao

"This is a delicious Apple Cheesecake that I usually make in the fall."

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PREP TIME	30 Min
COOK TIME	1 Hr 10 Min
READY IN	4 Hrs
Original recipe yield 1 - 9 inch springform

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

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REVIEWS

Reviewed on Dec. 29, 2005 by NOELC

To save you teh time of looking through over 200 reviews,here is the general consensus of the... MORE

Reviewed on Oct. 28, 2003 by TAOSPARK

This really is fabulous. After reading the multitude of reviews, I opted to increase the... MORE

Reviewed on Oct. 28, 2003 by Jellyjar

I made this cheesecake for Thanksgiving and everyone loved it! As suggested, I added 1 pkg... MORE

Reviewed on Sep. 8, 2006 by Hotstuff

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Hotstuff
Sep. 8, 2006

I preheated my oven with a pan of water under the rack (rather than the water bath). For the crust, I 1-1/2'd the ingredients so I could reserve half for the topping, since some people said a more streusel-like topping was better looking/tasting. For that, I cut in butter chunks rather than melted it. For the apples, I thinly sliced (less than 1/8 inch) four Galas, then cut them into smaller sections so the cheesecake would be easier to slice (as some recommended). Then I microwaved the apples for one minute (to soften and remove some moisture, as recommended). After tossing with the cinnamon and sugar, I drained the excess moisture from the bowl. For the filling, I decided to increase the ingredient amounts to 1-1/2 times since some people said the original recipe was too thin. Once the crust had cooled, I poured in the filling and then spooned the apples on top. Over that, I sprinkled about a third of the streusel mix and then reserved the rest to add during the last 15 minutes in case it overbrowned (as some people indicated). I baked for 60 minutes, then checked it. The topping had not overbrowned, but I added about another third of it to the cheesecake (it didn't need any more than that) and baked for another 15 minutes (total of 75 minutes). I removed it from the oven and let it cool for approximately 20 minutes before removing the sides of the pan and refrigerating it. My husband said it was "amazing"; PERFECT in texture and flavor. Thank you!

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30 users found this review helpful

I preheated my oven with a pan of water under the rack (rather than the water bath). For the... MORE

Reviewed on Oct. 28, 2003 by SPETROVICH

Full Review

SPETROVICH
Oct. 28, 2003

Well, call me a believer now. I'm now a part of the Autumn Cheesecake fanclub. I just served it for a dinner party and it was sensational! I enjoy cheesecake but will only have a small slice of it because it's so heavy and thick; this one I had 3 helpings of and I had to stop myself from getting another one. Seriously, my husband helped himself to numerous slices and couldn't stop raving about it. I've been burned from cheesecake recipes over the years--just too many not-so-great ones. I made the Better Homes & Garden praline pecan cheesecake last year (major effort) and it tasted gooey and way too cheesy. You felt like you had enough after the first bite. But this one...well, it's in another class. It's an exceptional cheesecake and I'm so happy "Stephanie" put the recipe online. Just a note: I got a little confused about whether or not to press the crust up the sides of the springform pan. Usually recipes specifically state to do that. This one didn't. So for you people trying cheesecake for the first time, you need to press the graham cracker crumbs onto the bottom and up the side of the pan to form the complete crust (maybe it's just me). And I used Fuji apples cut up very small, which gave it a crispness that I loved. Just do it!!!

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18 users found this review helpful

Well, call me a believer now. I'm now a part of the Autumn Cheesecake fanclub. I just served... MORE

Reviewed on Aug. 29, 2002 by GINNYG

Excellent cheesecake! I made this for Easter and my hubby raved and called it a keeper...it... MORE

Reviewed on Sep. 26, 2006 by ACSENNEFF

This was a HUGE hit at a cheesecake party. I made the following changes after reading pages... MORE

Reviewed on Jun. 13, 2006 by monstroxity

I would give six stars if I could. It does have a good amt of prep time to it, if you don't... MORE

Reviewed on Nov. 29, 2002 by ncgirl2be

This recipe is wonderful. My family loves it. I will definitely bring this whereever I need... MORE

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