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.
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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.
Ingredients
Crust
- 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
Filling
- 16 oz. low-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs
Topping
- 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
Preparation
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