Autumn Cheesecake Recipe

If there’s one dessert that captures the coziness of fall, it’s this autumn-inspired cheesecake. With a warm graham cracker crust laced with cinnamon and pecans, a silky cream cheese filling, and an apple topping that’s lightly spiced and sweet, this cheesecake is like a slice of fall on a plate. Perfect for Thanksgiving, Friendsgiving, or just a crisp autumn afternoon, this cheesecake feels both festive and comforting. And the best part? It’s beautiful, too! The thinly sliced apples arranged on top make it look as impressive as it tastes.

I remember the first time I made this cheesecake for a fall gathering. It disappeared so fast that I barely had a chance to snag a piece for myself! My guests loved the combination of the creamy filling with the tart apples and nutty crust. It’s now become a staple dessert in my autumn recipe rotation, and I’m so excited to share it with you.

this RECIPE

A little backstory on cheesecake (and how apples got involved) 🍁

Cheesecake is an ancient dessert, believe it or not, dating back to the Greeks. It was even served to athletes during the first Olympic Games! But the version we know today—the one made with cream cheese—didn’t come along until much later, around the 19th century in New York. Adding apples to cheesecake isn’t traditional, but it works so well, especially when using a tart variety like Granny Smith, which balances the sweetness of the filling. Over the years, apple-topped cheesecakes have become a favorite autumn twist, combining two classic dessert flavors into one irresistible treat.

Let’s talk ingredients: the essentials for this autumn cheesecake

Each ingredient here serves a special purpose in making this cheesecake so delicious:

• Graham cracker crumbs: These form the base of the crust, adding a sweet, slightly crunchy texture. If you’re out of graham crackers, crushed digestive biscuits or even ginger snaps work well for a spicier flavor.
• Pecans: Adding chopped pecans to the crust gives it a nutty richness that complements the apples. Walnuts could work in a pinch, though pecans have that classic fall flavor.
• Cream cheese: This is the heart of any cheesecake. Make sure it’s softened to avoid lumps and get that smooth, creamy texture.
• Sour cream: This adds a slight tang and keeps the filling from being too heavy. Greek yogurt can be used if you’re out of sour cream.
• Granny Smith apples: These apples are ideal for baking because they hold their shape and have a tartness that balances the sweet filling. Honeycrisp could be used, but they’re a bit sweeter, so you may want to adjust the sugar.
• Cinnamon: Just a touch of cinnamon in both the crust and topping adds warmth and spice that feels just right for fall.

Kitchen gear: what you need (and a few helpful alternatives)

To make this cheesecake, here’s what you’ll want on hand:

• Springform pan: A 9-inch springform pan is essential for this recipe to make it easy to release the cheesecake. If you don’t have one, a deep cake pan could work, but you’ll need to line it well and carefully lift the cheesecake out.
• Heavy-duty aluminum foil: You’ll wrap the pan in foil to keep water from seeping into the cheesecake while it bakes in a water bath. Trust me, you don’t want a soggy crust!
• Stand mixer or handheld mixer: Mixing cream cheese can be a workout, so a stand mixer or a handheld electric mixer is a huge help.
• Large roasting pan: This will hold the water bath. It’s a trick that prevents the cheesecake from cracking by keeping it moist and cooking it evenly.
• Mandoline or sharp knife: For slicing the apples thinly. A mandoline makes it easy to get even slices, but a sharp knife and a steady hand work too!

Step-by-step: making your autumn cheesecake (and enjoying the process!)

Step 1: Prep the crust

Start by preheating your oven to 350°F and lining a 9-inch springform pan with parchment paper. In a bowl, mix the graham cracker crumbs, chopped pecans, melted butter, sugar, and cinnamon. You want the crumbs to be well coated with butter—think of wet sand at the beach. Press the mixture into the pan, going about ⅔ of the way up the sides. This helps hold in all that creamy filling.

Wrap the bottom of the pan in two layers of heavy-duty foil. This might seem extra, but it’s worth it to prevent water from sneaking in during baking.

Step 2: Make the creamy filling

In your stand mixer (or with a handheld mixer), beat the cream cheese until it’s smooth and creamy. Scrape down the sides of the bowl often so there are no lumps hiding. Add the sugar and mix again, followed by the sour cream and vanilla. Once that’s all blended, add the eggs one at a time on low speed. Go slowly here; you don’t want to overmix or the cheesecake might crack.

Pour the filling over your crust, spreading it out evenly.

Step 3: Arrange the apple topping

In a bowl, toss the apple slices with sugar and cinnamon. Layer them on top of the cheesecake in a circular pattern, overlapping slightly to create a pretty design. Sprinkle the chopped pecans on top. It’s a simple touch that makes the cheesecake look so special.

Step 4: Bake in a water bath

Place the springform pan into a larger pan and set them in the oven. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of your cheesecake pan. This water bath keeps the cheesecake from cracking and ensures it bakes evenly.

Bake for 90-95 minutes, or until the edges are set and the center has a slight jiggle. Let the cheesecake cool on a wire rack to room temperature before transferring it to the fridge.

Step 5: Chill and serve

Chill the cheesecake for at least 4 hours or overnight. This step is essential for the texture to set properly. When you’re ready to serve, carefully release the cheesecake from the springform pan, slice, and enjoy!

Variations to make it your own

• Caramel drizzle: Add a drizzle of caramel sauce over the top before serving for an extra layer of sweetness.
• Gluten-free crust: Substitute gluten-free graham crackers for a gluten-free dessert.
• Maple-flavored filling: Add a touch of maple extract to the filling for a hint of autumnal sweetness.
• Nut-free version: Skip the pecans in the crust and topping for a nut-free cheesecake. The texture and flavor will still be wonderful.

Serving ideas to impress your guests

This cheesecake looks gorgeous on its own, but if you want to go the extra mile, garnish with a few extra apple slices and a sprinkle of cinnamon before serving. A small dollop of whipped cream on each slice adds a nice finishing touch, too. For a cozy autumn gathering, serve this cheesecake as the centerpiece of a dessert table with warm fall drinks and a scattering of seasonal leaves around the platter.

Perfect drink pairings

• Spiced apple cider: Warm apple cider pairs beautifully with this cheesecake, enhancing the apple topping without overpowering it.
• Chai tea latte: The spices in chai are a natural match for the cinnamon in the crust and topping.
• Hot chocolate: For a rich and indulgent option, hot chocolate provides a creamy contrast to the tangy cheesecake.
• Ginger tea: For a lighter pairing, ginger tea offers a refreshing zing that balances the richness of the dessert.

Storage and reheating tips

This cheesecake can be stored in the fridge for up to five days. Just cover it tightly with plastic wrap or keep it in an airtight container to prevent it from drying out. If you’d like to freeze it, wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight before serving.

To reheat, just bring a slice to room temperature for about 30 minutes. Cheesecake is best enjoyed cold, so no need to actually “heat” it.

Scaling the recipe up or down

This recipe serves about 12 slices, but you can easily adjust it. For a smaller cheesecake, halve the recipe and bake in a 6-inch springform pan (reduce the baking time slightly). For a larger crowd, you can double the recipe and bake in a 10-inch springform, though you might need to increase the baking time by 15-20 minutes. Just keep an eye on the center—it should still have a slight jiggle when it’s done.

Troubleshooting common issues

• Cracks in the cheesecake: If you end up with cracks, don’t stress! They can be hidden with the apple topping or a drizzle of caramel sauce.
• Soggy crust: This can happen if water seeps into the pan. Make sure the foil is tightly wrapped and use a water bath.
• Overbaking: Avoid overbaking by checking for the slight jiggle in the center. The cheesecake will continue to firm up as it cools.

Frequently asked questions

Q: Can I use a different type of apple?
A: Absolutely! Just keep in mind that some apples are sweeter, so you might want to adjust the sugar in the topping if you’re using a sweet variety.

Q: Can I make this cheesecake ahead of time?
A: Yes! It actually tastes better the next day, so feel free to make it a day in advance.

Q: How can I prevent the cheesecake from cracking?
A: The water bath helps, as does mixing the batter on low speed to avoid incorporating too much air.

Q: Do I have to use a springform pan?
A: A springform pan makes it easier to release the cheesecake, but a deep cake pan lined with parchment can work too.

Q: Can I make this without nuts?
A: Yes, just skip the pecans in the crust and topping, and you’ll still have a delicious cheesecake.

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