Autumn Cheesecake

Autumn Cheesecake

669 Reviews 93 Pics
  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    4 h
Recipe by  Stephanie

“This is a delicious Apple Cheesecake that I usually make in the fall.”

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Adjust Servings

Original recipe yields 1 - 9 inch springform



  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
  2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
  3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
  4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

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Reviews (669)

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To save you teh time of looking through over 200 reviews,here is the general consensus of the previous reviews:This cheesecake is awesome. But double the cheesecake ingredients or it will be runny. Microwave the apples for a few minutes to soften them before adding them to the topping. Bake in a water bath if possible, or at least put a pan of water on the oven rack below. Bake at least 70 minutes and let cool in the oven with the door open for 45 minutes to an hour. I used all these tips and was glad. I add these tips of my own: You can omit the pecans in the crust and add more graham cracker crumbs. An apple corer/peeler/slicer is perfect for this recipe. Finally, in a small bowl I mixed a handful of brown sugar, a handful of flour and cut in a few small chunks of butter and spread it over the top of the apples befor baking. It created a light crumb crust which was awesome and improved the apprearance of the cheesecake (which seemed to be a concern to other reviewers). Great recipe! Good luck!



In a word - Fabulous! If you LOVE apples and you LOVE cheesecake then this dessert is for you! I had my eye on this for a while and decided to make this for Thanksgiving and was so glad I did! The crust is awesome. The cheesecake itself is oh so creamy - definitely double it for this recipe as this is more of a New York Style cheesecake. The topping is equally delightful. You really need to microwave the apples to get them tender first. I also took the advice of another reviewer and did a streusel topping - flour, brown sugar, cinnamon, and butter combined until crumbly. I threw that over top before baking the cheesecake in a water bath (definitely do a water bath). This cheesecake turned out so incredibly good that I'll definitley be making this again!



This really is fabulous. After reading the multitude of reviews, I opted to increase the cream cheese to 3 pkgs., added one egg, and increased cooking time by 15 min. For the crust, I found graham crackers that were a combination of sugar, cinnamon and oats. To this I added half the sugar and additional cinnamon, and it seemed to require extra butter to hold together. This was the best crust I've ever tasted! I chose to use Macintosh apples, which I tossed with the pecans and a tablespoon of caramel sauce. I was concerned about the apples making the cake watery, so I microwaved them for a minute before putting them on top. I discarded about 1/2 Cup of juice, which may have affected the setting of the batter. You can taste the apples throughout the cake. Divine. I also used a water bath and kept it in the oven for 2 hours to cool. This rivals any cheesecake I have had, from any source. My recipe guinea pigs (coworkers)were extremely pleased. Go for it!

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Amount Per Serving (12 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 30.3 g
  • 10%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet



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