Apple-Pecan Cheesecake by Nickie

Ingredients 0/13

Step 1

Lightly heat your oven to 325°F (165°C). Line a 9x13 inch baking dish with aluminum foil, making sure to leave some extra hanging over the edges for easy removal later.

Step 2

For the crust, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar until everything is well combined. Press this mixture firmly and evenly into the bottom of your prepared dish.

Step 3

Make the filling by beating the cream cheese, 1 cup of brown sugar, and vanilla extract together until smooth. Stir in the sour cream, then slowly add the eggs one at a time on low speed, mixing just until everything is blended. Pour this creamy mixture over the crust.

Step 4

For the topping, toss the chopped apples with ½ cup brown sugar, pecans, and cinnamon until they’re nicely coated. Spread this over the cream cheese layer.

Step 5

Pop the cheesecake in the oven and bake for about 55 minutes, or until the center is almost set but still slightly jiggly. Let it cool completely, then refrigerate for at least 4 hours or overnight to firm up.

Step 6

Before serving, take the cheesecake out of the fridge and let it sit at room temperature for about 30 minutes. Use the foil edges to lift it out of the pan, peel off the foil, and cut into 16 squares. Enjoy!