Apple-Pecan Cheesecake - Kraft Recipes Top
Comida Kraft
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Apple-Pecan Cheesecake

Prep Time
Total Time

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

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  • 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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
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 5 out of 5 by from This is the best dessert I have ever made and perhaps ever had! This is the best dessert I have ever made and perhaps ever had! I made it for a dinner party and when everyone left one of the guests said "I loved everything but the dessert was my favorite!" I also took it to a church party the following day and it was a big hit! I had to let it bake a little longer than 55 minutes and the prep was longer than 15 minutes but it was well worth the wait!
Date published: 2006-10-04
Rated 5 out of 5 by from This cheesecake was absolutely wonderful. This cheesecake was absolutely wonderful. I even used cream cheese with 1/3 less fat and it still turned out great. Even just the smell of it baking in the house made my mouth water. The only problem I had was it took about 25 minutes longer at 350 degrees in the oven for it to be "almost set" like the recipe says...and I have a brand new oven. So just be careful when baking.
Date published: 2006-10-24
Rated 5 out of 5 by from I made this for the 18 people in my monthly dinner group and everyone loved it. I made this for the 18 people in my monthly dinner group and everyone loved it. I'm not sure what the purpose of the foil lined baking pan was for - it stuck to the pan so I inverted the lined pan in to an unlined pan and peeled the foil off the bottom and re-flipped it to cut. Next time I'll try without the foil and spraying the pan.
Date published: 2006-11-22
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
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