Autumn Apple Cheesecake

Autumn Apple Cheesecake

For the best taste, let the flavors develop by covering and chilling the cheesecake at least 4 hours before serving. A sprig of white currants adds a festive touch.

  • 12Servings



  • 1 cup graham cracker crumbs
  • 3/4 cup finely chopped pecans
  • 3 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 2 Tbs. unsalted butter, melted


  • 16 oz. low-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs


  • 4 cups peeled and thinly sliced Jonathan or Granny Smith apples
  • 1/2 tsp. ground cinnamon
  • 1/3 cup granulated sugar
  • 1/2 cup chopped pecans
  • Confectioners' sugar for dusting


Preheat oven to 325F. Spray 8-inch springform baking pan with nonstick cooking spray.

To make Crust: Mix all ingredients in bowl, and press onto bottom of pan. Bake 10 minutes, remove from oven and let cool. Leave oven on.

To make Filling: Beat cream cheese, sugar and vanilla on medium speed until well blended. Blend in eggs one at a time. Scrape down sides of mixing bowl with rubber spatula, and pour mixture over crust.

To make Topping: Put sliced apples in bowl, and toss with cinnamon and sugar. Spoon apple mixture over filling, and sprinkle top with pecans.

Bake 1 1/4 hours, or until center is set. Let cheesecake cool before removing it from springform pan.

Transfer cheesecake to serving plate. Dust top lightly with confectioners’ sugar before serving.

Nutrition Information

  • Calories: 320
  • Carbohydrate Content: 32 g
  • Cholesterol Content: 60 mg
  • Fat Content: 19 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 170 mg
  • Sugar Content: 24 g