Time 4h Yield 12 Number Of Ingredients 13 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.
Time 1h35m Yield 10-12 serving(s) Number Of Ingredients 13 Steps:
——–CRUST————-. heat oven to 350F degrees. mix crumbs, pecans, sugar, cinnamon and marg:press onto bottom of a 9-inch springform pan. bake 10 minutes. ———FILLING———. beat cream cheese and 1/2 c of the sugar at med. speed until well blended. add eggs, 1 at a time, mixing well after each. blend in vanilla; pour over crust. Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer. sprinkle with chopped pecans. Bake 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
Time 2h Yield 12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 325°F. CRUST: Mix crumbs, 1/2 cup pecans, 3 tbls sugar, 1/2 tsp cinnamon & butter. Press onto bottom of a 9 inch springform pan. Bake @ 325 F for 10 minutes. FILLING: Beat cream cheese, 1/2 cup sugar & vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust. TOPPING: Mix 1/3 cup sugar & 1/2 tsp cinnamon; toss with apples. Spoon apple mixture over cream cheese layer. Sprinkle with 1/4 cup pecans. BAKE @ 325 for 1 hour & 10 min to 1 hour & 15 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight.
Time 1h35m Yield 12 servings. Number Of Ingredients 11 Steps:
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,
More about “autumn apple cheesecake recipes”
Time 4h20m Yield 8 servings Number Of Ingredients 10 Steps:
Heat oven to 350ºF. Mix butter and graham crumbs; press onto bottom and up side of 9-inch pie plate. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended; pour into crust. Top with apples and nuts. Mix cinnamon and 3 Tbsp. sugar; sprinkle over cheesecake. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
