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Nickie's Apple-Pecan Cheesecake

Nickie's Apple-Pecan Cheesecake

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    5 h 55 m
Lindy72

Lindy72

Nickie, my boss, made this cheesecake and brought to work. Everyone raved about it, and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
  5. Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
  6. 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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

pchefclum
32

pchefclum

11/30/2007

I'm the pastry chef for victoria's secret cafe. I made this for a lunch special and it lasted all of 1 hour before people were asking for more. This cheesecake is wonderful, I will definately be making it again soon. Thank you for the recipe. Chef Clum

naples34102
25

naples34102

11/4/2008

I had some trouble with this--I had to bake this longer than the stated baking time, and by the time I could get the filling to set properly the apples were overcooked. I disguised the problem by covering it up with caramel sauce, which I think also helped to re-soften the apples! Nice flavor and pretty on a plate, but with so many other recipes out there, I'm not sure I'd try one again that I wasn't entirely pleased with.

KATSKI
8

KATSKI

2/9/2010

Very good! I made half the recipe and baked in a 9" premade graham crust for convenience.

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