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Autumn Cheesecake

Slice of autumn cheesecake topped with pecans and crumbly streusel on a white plate, with the rest of the cheesecake in the background.
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Autumn Cheesecake is a creamy fall dessert with a graham cracker pecan crust, rich cream cheese filling, and spiced apple topping — perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1 1/2 cups (126 g) graham cracker crumbs (about 10–12 sheets)
  • 1/2 cup (54.5 g) pecans, finely chopped
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 1/4 cups (250 g) granulated sugar
  • 1/2 cup (115 g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 5 large eggs, room temperature
  • 2 medium Granny Smith apples, peeled, cored, thinly sliced to 1/8-inch thick (about 2 cups)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup (27 g) pecans, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and wrap the outside with heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, finely chopped pecans, melted butter, sugar, and cinnamon. Press mixture into the bottom and 2/3 up the sides of the prepared pan.
  3. In a stand mixer, beat softened cream cheese until smooth. Add sugar and blend well, scraping the sides of the bowl. Mix in sour cream and vanilla until creamy.
  4. With the mixer on low, add eggs one at a time, mixing just until incorporated. Pour filling into prepared crust.
  5. In a separate bowl, toss thin apple slices with sugar and cinnamon. Arrange apples over the cheesecake in overlapping circles. Sprinkle with chopped pecans.
  6. Place springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 90–95 minutes, until edges are set and center still jiggles slightly. Remove from oven and cool for 1 hour at room temperature.
  8. Refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

  • Granny Smith apples are recommended for their tart flavor and firm texture, but Honeycrisp or Fuji work well too.
  • Ensure all ingredients are at room temperature before mixing for a smooth filling.
  • A water bath helps prevent cracks and ensures even baking.
  • For a nut-free crust, omit pecans and replace with extra graham cracker crumbs.

Nutrition

Find it online: https://recipeeasily.com/autumn-cheesecake-recipe-2025/