Ingredients
Scale
- Crust:
- 1½ cups (126g) graham cracker crumbs (about 10–12 sheets)
- ½ cup (54.5g) finely chopped pecans
- ⅓ cup unsalted butter, melted
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- Cheesecake:
- 4 packages (8 oz each) cream cheese, softened
- 1¼ cups (250g) granulated sugar
- ½ cup (115g) sour cream, room temperature
- 2 tsp vanilla extract
- 5 large eggs, room temperature
- Apple Topping:
- 2 medium Granny Smith apples, peeled, cored, and sliced to ⅛-inch thickness (about 2 cups)
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- ¼ cup (27g) chopped pecans
Instructions
- Make the crust: In a bowl, mix graham cracker crumbs, chopped pecans, sugar, melted butter, and cinnamon. Press it into your springform pan, making sure to go up the sides slightly. Pro tip: Use the bottom of a measuring cup to get the crust nice and compact.
- Prepare the filling: Beat the softened cream cheese until smooth, then mix in sugar, sour cream, and vanilla. Add the eggs one at a time. Go slow here—overmixing can lead to cracks in the cheesecake.
- Pour and bake: Pour the filling into your prepared crust. Arrange the spiced apple slices on top in a pretty circular pattern and sprinkle with chopped pecans. Place the pan into a water bath to ensure gentle, even baking.
- Bake to perfection: Bake at 350°F for about 90-95 minutes. The edges should be set, but the center will still jiggle slightly. Don’t worry—that’s normal!
- Cool and chill: Cool the cheesecake on a wire rack before transferring it to the fridge to chill completely. This step is crucial for the texture to set properly, so don’t rush it!
Notes
Leftovers? Lucky you! Store the cheesecake in an airtight container in the fridge for up to 4 days. If you need to store it longer, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. To defrost, just let it thaw in the fridge overnight.
As for reheating, cheesecake is best served chilled, but if you’d like to warm it slightly, microwave it for about 10 seconds—just enough to take the chill off.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert