This took some time to perfect, but it now tastes exactly like our favorite Mexican restaurant. This is a wonderful alternative to typical salsa and chips. It’s delicious as a quesadilla topping or served with chips. It is excellent despite being distinct from normal Mexican food. You can change the ingredients to your desire in this rather forgiving recipe. Depending on your preferences, you can add extra onion, jalapeno, or cilantro. The optimum time to consume this is after let the flavors an hour or two to meld. However, you can eat it straight away. La Costena® brand makes excellent pickled jalapenos with loads of flavor and moderate spice for those who don’t want it too spicy.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 (9-inch) cheesecake |
Ingredients
- 1 cup graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup unsalted butter, melted
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 4 cups apples – peeled, cored and thinly sliced
- ⅓ cup white sugar
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the crust: Mix graham cracker crumbs, pecans, melted butter, sugar, and cinnamon together in a bowl until well combined. Press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
- Make the filling: Beat cream cheese and sugar in a mixing bowl with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Pour filling into the baked crust.
- Make the topping: Place apples in a bowl.
- Stir sugar and cinnamon together in a smaller bowl; pour over apples and toss to coat. Spoon sugared apples over filling, then sprinkle pecans over top.
- Bake in the oven until edges are puffed, 60 to 70 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 166 mg |
| Sugars | 24 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The cheesecake had good flavor but was flat I think the cream cheese and eggs need to be doubled.
I made this recipe almost to a T. I used walnuts instead of pecans, I had walnuts on hand, and mixed them with the apples. I had them chopped fine, then poured it all over. The cheesecake turned out amazing. I will definitely make it again. The crust was amazing and the top was delicious.
This is the recipe from Great American Brand Name Baking’s cookbook circa 1991. I’ve been making it every year since 1993. It’s a huge hit.
Make this cake!!! This was my first time making a cheesecake and it got devoured!! I followed the suggestions in the comments, added 1 package of cream cheese, 1 egg and doubled the vanilla. I used 50/50 brown sugar and white sugar for the apples, which I used 2 honeycrisp and 2 granny Smith, cut almost paper thin. The crust is amazing I added 2 tablespoons of extra butter and put the pecans in a food processor until almost the same consistency as the Graham cracker crumbs. I baked in a “water bath” for 75 minutes and let rest in the oven (off) with the door open for 45 minutes, then into the fridge. This cake is amazing and I will be making this again for Christmas!!
This recipe was easy to make, I even added some homemade salted caramel sauce on top. It was a great hit with my family
This cake is delicious. I did what I could to follow as many helpful tips as I could. First, I added an extra egg, cream cheese package and 1/4 cup sugar to the cheese filling. I also increased the vanilla to 1 tsp, and added some cinnamon. I also doubled the crust recipe. I ended up with too much and sprinkled the leftover on top of the apples like a crumble. Finally, I tried two different methods of cutting the apples. I sliced them thinly and I diced them finely with a dicer. I think by dicing finely, it’s easier to cut into the cake without having the firm apple pieces/slices getting in the way. I also heated my cut apples in a pot (I don’t have a microwave), and poured out the excess liquid, and let it cool while making the cheese filling. Then I added the cinnamon, sugar and nuts and sprinkled on top. I baked in a water bath, and it was successful once. After that, I found my aluminum foil was not watertight. It had micro holes in it. This resulted in a less than crispy graham cracker crust, but it was still delicious, especially when the crust WAS crispy.
I used the cheesecake recipe, adding the extra cream cheese, egg, vanilla and sugar. Since it is Memorial Day weekend, I decided to put strawberries and blueberries for red, white and blue. The cheesecake turned out so beautiful! No cracks! I put a bowl of water on the shelf below the cheesecake and used convection. This is my first attempt! It looks delicious! Can’t wait to try it and serve it to my family! Thank you for all of the great tips! I can’t wait to try the apples next time!
Easy and delicious!! I used one package of cinn graham crackers for the crust; 3 apples as I thought enough-diced.
Super happy with how it came out and easy instructions so yay
I loved this It looked and tasted amazing I did add the third packet of cream cheese I doubled the vanilla extract I used 3 eggs and a half cup of sour cream I microwaved the apples after they were sliced and before adding cinnamon and sugar I also did a handful of flour and sugar with a few tiny pieces of butter mixed together and sprinkled over the apple topping before it went in oven I used a steam bath method I cooked it for 70 min then turned off oven opened door Left it in oven for 2 more hours Then unsprung it and placed in fridge First time making a cheese cake for me It wowed me and my guests
I was skeptical about how this topping was going to work out, but WOW did this turn out great. Made exactly as the recipe describes.
This one is a winner! I made one to test it before bringing it to Thanksgiving and am ashamed to admit I ate the whole thing by myself within three days. The 2nd one I followed everyone else’s recommendations and also doubled the filling and it was awesome. The extended family requested that I make it again for Christmas. Everyone commented how good the crust was; I personally thought the crust was a little too sweet and will cut back a little on the sugarcoat the next one. I also used brown sugar on the apples and mixed pecans in this as well.
This recipe is amazing. I made this for Thanksgiving and my family loved it. The cheesecake wasn’t too sweet, was extra creamy and light, and the crust was some of the best I’ve had. It disappeared before I remembered to take a picture of it out of the pan. I also served it with caramel topping and whipped cream on the side. The recipe wasn’t made as it is written here though. I read through the comments before hand and applied these alterations: -Add 2 tablespoons and a half of extra melted butter to the crust along with a pinch of extra cinnamon -Add an extra package of cream cheese, an extra egg, an extra 1/8 cup of sugar, and an extra 1/2 teaspoon of vanilla extract to the cheesecake mixture -Slice apples extremely thin, and heat them up before coating them so they drain some excess liquid -Use half brown sugar and half white sugar in the mixture to coat the apples instead of just white sugar, and save the extra liquid that comes out of the apples in the process. – Soak/heat up the pecans in the extra apple juice mixture for a little before draining them and placing them on the cheesecake, still saving the remaining juice. -When cheesecake is in the oven, bake it in a water bath -Bake for 75 minutes, and then spread the remaining apple juice mixture on top of the baked cake. (It gave the cake a nice glazed brown finish that I liked) -Let the cake sit and cool in the oven for at least 45 minutes with the door open before putting it in the refrigerator. I know these a
I used 1.5x the amount of cheesecake filling called for in the recipe and added a pan of water to the oven while cooking, and with those two small modifications this recipe is absolutely divine. I have tried the apple topping with the apples both sliced and chopped, and it came out beautifully both times. Chopping makes the finished cheesecake a bit easier to slice. I did not pre-cook the apples as some reviewers have suggested, and found that they are still plenty soft. Serving each slice with a drizzle of caramel is the perfect finishing touch.
Use a mix of Honeycrisp and Granny Smith apples. Delicious! I once made it for my team at work. A colleague told me that without a doubt, it was the best cheesecake she ever had.
I make this every year for Thanksgiving, have for 7 years. I had a potluck contest at work and won 1st prize with this.
Listen to the other reviews! You’ll want to add the extra block of cream cheese, plus an extra egg and a bit more vanilla. I also added some cinnamon to the batter. I chose Granny Smith apples, and did the microwave trick but almost no moisture came out so this step may depend on the type of apple used. I did not use a water bath, but placed a shallow dish of water on the rack directly beneath the cake. Baked for 70min and cooled in the oven for an hour or two with the oven door cracked open. Will definitely make again this was a huge hit at a gathering last night!!
I made this for a dinner party & it was voted top desert if the evening
Conceptually this is a great cheesecake. Although the I trusted the process, the cheesecake was did not live up to its expectations. I would recommend using a better cheesecake recipe, such as a new york recipe (or anything else tbh). I cooked the apples a bit before putting them on top, and put a little bit of a crumble on top as well. However, the cheesecake itself was could be better. Overall not a bad recipe to tweak! Enjoyed making it and was fun trying something new.
This is amazing, incredible, delicious! This was the only dessert I made for Thanksgiving, and nobody complained about missing apple pie!
I made it just like the recipe said and my neighbours my husband and I all agree it is the best ever and I am making it again Tom to bring to a girls bridge weekend. It is now a favorite