Can I use a different type of apple for the topping?

Yes, while Granny Smith apples are recommended for their tartness and crisp texture, you can experiment with other varieties such as Honeycrisp, Fuji, or Braeburn apples. Each variety will bring a slightly different flavor and texture to the topping, so feel free to choose your favorite.

Can I make the crust ahead of time?

Absolutely! You can prepare the crust a day or two ahead of time and store it in the refrigerator until you're ready to assemble the cheesecake. Just make sure to tightly cover it to keep it fresh.

Can I make this cheesecake without a water bath?

A water bath helps ensure that the cheesecake bakes evenly and avoids cracks. While it’s not strictly necessary, using one improves the texture and appearance of the cheesecake. If you skip the water bath, be sure to check the cheesecake carefully to ensure it doesn't overbake.

Autumn Cheesecake: A Cozy Fall Dessert

Autumn Cheesecake

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Autumn Cheesecake is a rich and indulgent dessert that combines a creamy cheesecake filling with a spiced apple topping and a crunchy graham cracker and pecan crust. Perfect for fall gatherings, this cheesecake offers a delicious balance of sweet, tart, and nutty flavors, making it a favorite during the autumn season.

Author: Lucelle
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 5 hours 50 minutes
Yield: 12 pieces 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups (126 g) graham cracker crumbs
½ cup (54.5 g) pecans, finely chopped
⅓ cup unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1 ¼ cups (250 g) granulated sugar
½ cup (115 g) sour cream, room temperature
2 teaspoons vanilla extract
5 large eggs, room temperature
2 medium Granny Smith apples, peeled, cored, thinly sliced to ⅛-inch thick
2 tablespoons granulated sugar (for apple topping)
½ teaspoon cinnamon (for apple topping)
¼ cup (27 g) pecans, chopped (for apple topping)

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Instructions

Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
Mix graham cracker crumbs, chopped pecans, sugar, and cinnamon in a bowl. Add melted butter and stir until the mixture resembles coarse sand. Press into the pan, covering the bottom and ⅔ of the way up the sides.
In a stand mixer, beat softened cream cheese until smooth. Add sugar and blend. Add sour cream and vanilla, mixing until smooth. Add eggs one at a time, mixing on low speed until fully incorporated.
Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
Toss sliced apples with sugar and cinnamon. Arrange the apple slices in a circular pattern over the cheesecake. Sprinkle chopped pecans over the apples.
Place the cheesecake into a larger pan and add water to the larger pan, halfway up the side of the springform pan. Bake for 90-95 minutes, until the sides are set but the center still jiggles slightly.
Cool the cheesecake on a wire rack for 1 hour, then refrigerate for at least 4 hours before serving.

Notes

Ensure all ingredients, particularly cream cheese, sour cream, and eggs, are at room temperature to avoid lumps in the filling.
A water bath is recommended for a smooth, crack-free cheesecake.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Feel free to experiment with different apple varieties like Fuji or Honeycrisp for a slightly different flavor.

Nutrition

Serving Size: 1 slice (1/12 of the cheesecake)
Calories: 557
Sugar: 38g
Sodium: 317mg
Fat: 38g
Saturated Fat: 13g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 7g
Cholesterol: 100mg

Find it online: https://recipesbylucelle.com/autumn-cheesecake/