Apple Pecan Cheesecake Recipes

APPLE-PECAN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
• Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

APPLE PECAN CHEESECAKE

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.

CARAMEL APPLE CRUMBLE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the crust ingredients.
• Press into the bottom of a greased 8-inch (20 cm) springform pan.
• Bake for 5 minutes.
• In another bowl, mix all the filling ingredients except the apples.
• In another bowl, mix all the topping ingredients except the caramel.
• Spread the filling over the graham cracker crust, then layer the apple slices on top.
• Sprinkle the topping mix evenly over the apple layer. .
• Bake for 30 minutes
• Drizzle on caramel sauce.
• Enjoy!

NICKIE'S APPLE-PECAN CHEESECAKE

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.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
• Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

CARAMEL APPLE CHEESECAKE

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.,

SCRUMPTIOUS APPLE-PECAN CHEESECAKE

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.

APPLE PECAN CHEESECAKE

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.

CINNAMON APPLE PECAN CHEESECAKE

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.

PAULA DEEN'S CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Reserve 3/4 cup apple filling, and set aside.
• Spoon remaining apple filling into the crust.
• Beat together in large bowl, cream cheese, sugar, vanilla, eggs. Pour over pie filling.
• Bake for 35 minutes. Cool.
• Meanwhile, mix reserved pie filling and caramel topping and heat for 1 minute in a small saucepan.
• Spread warm topping evenly over cooked, cooled cheesecake.
• Decorate entire edge of cake with the 12 pecan halves, and sprinkle middle of cheesecake with chopped pecans.
• Refrigerate, share, and enjoy!