Best 7 Cinnamon Apple Pecan Cheesecake Recipes

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Indulge in a symphony of flavors with our delectable Cinnamon Apple Pecan Cheesecake, a masterpiece that harmonizes the sweet and tangy notes of apples, the nutty richness of pecans, and the creamy, velvety texture of cheesecake. This culinary delight will tantalize your taste buds and leave you craving for more. Embark on a culinary journey as we unveil the secrets behind this extraordinary dessert, from the buttery graham cracker crust to the luscious cinnamon-spiced apple filling and the decadent pecan topping. Along the way, discover variations that will elevate your cheesecake experience, including a gluten-free option for those with dietary restrictions. Prepare to be captivated by the irresistible charm of Cinnamon Apple Pecan Cheesecake, a dessert that will steal your heart and leave you in a state of blissful satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE PECAN CHEESECAKE



Apple Pecan Cheesecake image

This dessert definitely represents my area of the country! The recipe is an original that I developed after experimenting and combining parts of several other recipes. So I can claim this recipe as my very own! -Barbara Martin Thompson, Pollock Pines, California

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

CRUST:
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted
APPLE TOPPING:
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup lemon juice
6 medium Granny Smith or tart apples, peeled and thinly sliced
1/2 cup chopped pecans
FILLING:
3 packages (8 ounces each) cream cheese, softened
3 large eggs
3/4 cup sugar
1-1/2 teaspoon vanilla extract

Steps:

  • Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate., For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving., Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust., Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping.

Nutrition Facts : Calories 358 calories, Fat 18g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

CINNAMON APPLE PECAN CHEESECAKE



Cinnamon Apple Pecan Cheesecake image

A nice dessert for the Thanksgiving holiday. * I slightly saute the apples slices (or finely chopped apples) in 1 T. butter first, then add them to the cinnamon sugar & pecan mixture.

Provided by S I

Categories     Fruit Desserts

Time 1h40m

Number Of Ingredients 19

CRUST
1 c graham cracker crumbs
1/2 c finely choped pecans
3 Tbsp granulated sugar
1/2 tsp ground cinnamon
3 Tbsp butter or margarine, melted
FILLING
3 pkg (8 oz each) cream cheese, softened
1/2 c brown sugar, lightly packed
1 tsp pure vanilla extract
3 large eggs
1/2 c sour cream
2 Tbsp all purpose flour
TOPPING
1/3 c granulated sugar
1/2 tsp ground cinnamon
4 c thinly sliced peeled apples
1/2 c chopped pecans
1 Tbsp butter, optional (*see personal note)

Steps:

  • 1. FOR THE CRUST: Preheat the oven to 325°F. In a small bowl, mix the crumbs, pecans, sugar, cinnamon and butter; press onto the bottom of a 9 inch springform pan. Bake for 10 minutes (Bake at 300°F. if using a dark nonstick springform pan). Remove from oven and cool on a wire rack.
  • 2. FOR THE FILLING: In the bowl of an electric mixer, mix the cream cheese, brown sugar and vanilla on medium speed until well blended. Add the eggs, mixing on low speed just until blended. Add the sour cream and flour until blended. Pour over the crust.
  • 3. FOR THE TOPPING: In a large bowl, mix the sugar, cinnamon and pecans together; toss with the apples. Spoon or layer the apple mixture over the cream cheese layer. Bake at 325°F. for 1 hour & 10 minutes or until the center is almost set (if using a dark nonstick pan, bake at 300°F.). Remove from oven and let rest for 5 minutes. Run a knife or metal spatula around the rim of the pan to loosen the cake; cool completely before removing the rim of pan. Refrigerate for at least 4 hours or overnight.

CINNAMON APPLE CHEESECAKE



Cinnamon Apple Cheesecake image

An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. -Emily Ann Young, Edmond, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup thawed apple juice concentrate
3 large eggs, lightly beaten
TOPPING:
1 tablespoon butter
2 medium tart apples, peeled and sliced
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 cup thawed apple juice concentrate

Steps:

  • Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 451 calories, Fat 28g fat (16g saturated fat), Cholesterol 119mg cholesterol, Sodium 253mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.

NICKIE'S APPLE-PECAN CHEESECAKE



Nickie's Apple-Pecan Cheesecake image

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.

Provided by Lindy72

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 5h55m

Yield 16

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons packed brown sugar
4 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup sour cream
4 eggs
4 cups apples (about 3) - peeled, cored, and chopped
½ cup packed brown sugar
¾ cup chopped pecans
1 teaspoon ground cinnamon

Steps:

  • 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.
  • 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.
  • 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.
  • To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
  • Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
  • 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.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 37.1 g, Cholesterol 122.1 mg, Fat 32.1 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 17 g, Sodium 263.2 mg, Sugar 27.6 g

AUTUMN CHEESECAKE



Autumn Cheesecake image

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

Provided by Stephanie

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 4h

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
½ cup finely chopped pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs
½ teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ cup chopped pecans

Steps:

  • 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.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 30.3 g, Cholesterol 82.2 mg, Fat 23.4 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 11.4 g, Sodium 165.5 mg, Sugar 23.9 g

APPLE PECAN CHEESECAKE



Apple Pecan Cheesecake image

Found this one in the Kraft Foods magazine. Sounds good!! With apple picking season coming up, I can't wait to make this one.

Provided by SkinnyMinnie

Categories     Cheesecake

Time 5h15m

Yield 16 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 325ºF.
  • Line a 13x9-inch baking pan with foil, with the ends of the foil extending over the sides of the pan.
  • Mix the graham cracker crumbs, butter, and 2 Tbs brown sugar in a medium bowl.
  • Press mixture firmly onto the bottom of the baking pan.
  • Beat cream cheese, 1 cup brown sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended.
  • Add sour cream and mix well.
  • Add eggs ones at a time, mixing on low speed after each addition just until blended.
  • Pour over crust.
  • Mix remaining 1/2 cup brown sugar, apples, pecans, and cinnamon together in another bowl.
  • Spoon evenly over the cheesecake batter.
  • Bake for 55 min or until the center is almost set.
  • Cool on a wire rack, for 30 minute.
  • Refrigerate 4 hours or overnight.
  • Let stand at room temperature for 30 min before serving.
  • Lift cheesecake from pan, using the foil handles.
  • Cut into 16 pieces.
  • Store left over cheesecake in the refrigerator.

Nutrition Facts : Calories 442.7, Fat 31.4, SaturatedFat 17, Cholesterol 129.2, Sodium 270.1, Carbohydrate 35.2, Fiber 1.5, Sugar 27.7, Protein 7.4

SCRUMPTIOUS APPLE-PECAN CHEESECAKE



Scrumptious Apple-Pecan Cheesecake image

This rich, creamy cheesecake is topped with the sort of apple-pecan deliciousness you might find in your favorite pie.

Provided by My Food and Family

Categories     Dairy

Time 6h10m

Yield 12 servings

Number Of Ingredients 11

1 cup graham cracker crumbs
3/4 cup finely chopped pecans, divided
3 Tbsp. sugar
1 tsp. ground cinnamon, divided
1/4 cup butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/3 cup sugar
4 cups thin peeled apple slices

Steps:

  • Heat oven to 325°F.
  • Combine crumbs, 1/2 cup nuts, 3 Tbsp. sugar, 1/2 tsp. cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Combine 1/3 cup sugar and remaining cinnamon. Sprinkle over apples in separate large bowl; mix lightly. Spoon over cream cheese layer; sprinkle with remaining nuts.
  • Bake 1 hour 10 min. to 1 hour 15 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 340, Fat 25 g, SaturatedFat 23 g, TransFat 2 g, Cholesterol 90 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 31 g, Sugar 0 g, Protein 1 g

Tips:

  • Use fresh, crisp apples. This will give your cheesecake the best flavor and texture.
  • Don't overcook the apples. You want them to be soft, but not mushy.
  • Use a high-quality cream cheese. This will make your cheesecake smooth and creamy.
  • Make sure the cream cheese is at room temperature before you start mixing. This will help it blend smoothly with the other ingredients.
  • Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it set properly.

Conclusion:

This cinnamon apple pecan cheesecake is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with your family and friends. With its creamy filling, sweet apples, crunchy pecans, and cinnamon-sugar topping, this cheesecake is sure to satisfy your sweet tooth.

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