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Apple Cheesecake

A luscious cheesecake topped with tender cinnamon-spiced apples and a buttery pecan crust, this dessert brings together the best of two worlds: creamy cheesecake and warm apple pie. Perfect for holidays, gatherings, or when you crave a comforting yet elegant treat.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings 12

Ingredients
  

For the crust

  • 1 cup graham cracker crumbs
  • ½ cup finely chopped pecans
  • ¼ cup unsalted butter melted
  • 3 tablespoons white sugar
  • ½ teaspoon ground cinnamon

For the filling

  • 16 oz two 8-oz packages cream cheese, softened
  • ½ cup white sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract

For the topping

  • 4 cups apples peeled, cored, and thinly sliced
  • ⅓ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped pecans

Instructions
 

  • Preheat the oven to 350°F.
  • Combine crust ingredients in a bowl until evenly moistened. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Leave the oven on.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each, then beat in vanilla. Pour into the baked crust.
  • Toss sliced apples with sugar and cinnamon. Arrange on top of the filling, then sprinkle with pecans.
  • Bake for 60–70 minutes, until edges are puffed and the center is just set.
  • Cool on a rack for 1 hour, then refrigerate at least 4 hours or overnight before slicing.

Notes

  • Use tart apples like Granny Smith for a nice balance against the creamy filling.
  • For cleaner slices, dip a sharp knife in hot water and wipe it dry between cuts.
  • Cheesecake can be made up to two days ahead and stored in the refrigerator.