Comida Kraft
Recipe Box

Apple-Pecan Cheesecake

Apple-Pecan Cheesecake is rated 4.652631578947369 out of 5 by 190.
Prep Time
15
min.
Total Time
5
hr.
40
min.
Servings

16 servings

Imagine a cheesecake topped with a scrumptious mashup of pecan pie and apple pie—sweet with brown sugar, fragrant with cinnamon. Like the idea? Try this.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Healthy Living

Save 50 calories and 7g of fat, including 4 g sat fat by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Special Extra

For an extra-special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.

Best of Season

Prepare the apple topping using any of the many varieties of cooking apples that are available, such as Jonathan, Granny Smith, Rome, Empire or Cortland.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 430
Total fat 30g
Saturated fat 16g
Cholesterol 140mg
Sodium 320mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 28g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I disagree that this was not time consuming. I disagree that this was not time consuming. Washing, peeling, coring and chopping the apples plus the nuts and then mixing that topping definitely took me more than 10 minutes. But I will say I think it was worth it. I'd make it again for sure. Yes, the actual cheesecake was slightly darker than as depicted but my topping pretty much stayed on top of the cake. Maybe you over-softened the cream cheese so the filling was too soft. Mine came out fairly firm after mixed. I used half regular cream cheese and half light. Also, I used half light sour cream and half regular. Everyone loved it!
Date published: 2006-09-09
Rated 5 out of 5 by from I have made this 3 times & it is FANTASTIC! I have made this 3 times & it is FANTASTIC!!! Everyone ADORES this cheesecake. It is A LOT of work though - prep is more like an hour & it doesn't cook in 55 min - it took more like 90 minutes - you'll know it's done bc it kinda starts looking fluffy. Whatever you do - DON'T turn up your oven past 375 or it will burn! After you pull it out it settles back down as it sits, then you can put it in the fridge. I doubled the crust recipe too, just bc I wanted it to come up around the sides; I have also used pre-made crusts and it still works wonderfully. Try it, you won't regret it!!!!
Date published: 2009-11-23
Rated 3 out of 5 by from I had to make several modifications for this recipe to come to fruition. I had to make several modifications for this recipe to come to fruition. I recommend lining the pan completely if you want to take the cheesecake from the pan to a platter. Liquid from the apples got under my foil and it would not release. I had to serve from the pan with foil in place! Also, I had to bake for an additional 15 minutes. I then turned off the oven, cracked the door, and allowed the cake to cool completely before refrigerating. It was delicious, but very time consuming. If I make again, I will halve the cheese/apple portion and bake in a springform pan instead.
Date published: 2007-12-22
Rated 2 out of 5 by from My problem was with the apple topping. My problem was with the apple topping. The cheesecake did not look like the one in the book. The problem was when I put the topping on top of the cheesecake, the apples fell down into the cheese mixture. Did you guys bake the cheesecake for a short time before you placed the apple mixture on top? Another thing. Why does your cheesecake look white where mine is tan, I know it's from the brown sugar??????????? Could/should I have used white sugar? Page 57 Fall 2006 Please give me a answer ASAP.
Date published: 2006-09-08
Rated 5 out of 5 by from Yummmmy! Yummmmy! I really didn't want to make this in a 9X13 and mess with the foil process. I divided the batter sort of in half. I used a 9" springform pan with a gingerbread cookie crumb crust with 3 cups chopped apples on top. I added 1Tbls of brown sugar to help stir in the cinnamon. With the rest of the batter I used a traditional graham cracker crust in my 10" springform pan and left the top plain. MY FAMILY LOVED the hint of BROWN SUGAR in the cheesecake. WONDERFUL !!!
Date published: 2006-10-09
Rated 5 out of 5 by from My husband, daughter, her boyfriend & I made this together an dit was still longer than 10 minutes... My husband, daughter, her boyfriend & I made this together an dit was still longer than 10 minutes to prep I'd say more like 30 minutes with 4 of us working on it. I substituted cinnamon graham crackers that I crushed myself and fat free sour cream and cream cheese. This recipe is to die for its like heaven. we are all cheesecake lovers and it could hold its own to famous cheesecake slices! I was proud of the fact that we made it. Worth every minute of prep time!
Date published: 2006-09-12
Rated 4 out of 5 by from While this recipe does require more than the stated 10 mins. While this recipe does require more than the stated 10 mins. of preparation, it was well worth the effort! To save time, buy a bad of frozen peeled & sliced apples from an orchard/farmer's market. I have a sweet tooth and added the caramel topping (squares melted on the stove with some sweetened condensed milk to make it softer) which made this recipe to die for! Next time I make it, I plan to add some chocolate topping for a different twist.
Date published: 2006-09-10
Rated 5 out of 5 by from I make lots of cheesecakes and when I saw this recipe I wasn't sure how good it would be. I make lots of cheesecakes and when I saw this recipe I wasn't sure how good it would be. I took it to a family reunion and everyone loved it. I have made it many times since and it is absolutely wonderful. I made it for our daughters wedding. We had a huge dessert buffet and it was a big hit there too. I always drizzle melted caramel over it. It freezes well, even with the apples. One of our all time favorites.
Date published: 2007-11-30
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