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–+ servings
dreamcaketrue

Apple Pecan Cheesecake

This is a rich and creamy apple pecan cheesecake full of warm spice and flavors.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 603 kcal

Equipment

  • 1 Food processor

Ingredients
 

For The Crust

  • 20 Biscoff cookies
  • ⅓ cup Pecans
  • ⅓ cup Butter, Melted
  • ½ teaspoon Cinnamon
  • ¼ cup Brown sugar

For The Filling

  • 24 ounce, 3 blocks Cream cheese, , Room temperature. Use blocks
  • ½ cup Sugar
  • ½ cup Apple sauce, Un-sweetened
  • ½ cup Sour cream, Full fat
  • ¼ cup Heavy cream
  • 1 tablespoon Cinnamon
  • 1 tablespoon Lemon juice
  • 1 tablespoon Vanilla extract
  • 3 Eggs

For The Topping

  • ½ cup Caramel sauce
  • ½ cup Pecans, Roasted and chopped

Instructions
 

How To Make The Topping

  • Preheat the oven to 325°F. Roast the pecans in the oven for 5-10 minutes to slightly toasted or until you can smell the roasted nut.
    ⅓ cup Pecans
  • Put the roasted nuts, the Biscoff cookies, and the cinnamon in the food processor and blitz until finely crushed.
    20 Biscoff cookies, ⅓ cup Pecans, ½ teaspoon Cinnamon
  • Melt the butter and mix with the above mixture and the brown sugar. Press the mixture to the bottom of the springform pan. Use the bottom of a flat measuring cup to press down firmly.
    ⅓ cup Butter, ¼ cup Brown sugar
  • Bake this in the oven for 10-15 minutes.

How To Make The Filling

  • Leave the cream cheese out of the fridge a few hours ahead. In a Clean food processor, mix the cream cheese and sugar. Blitz until completely smooth, and lump-free.
    24 ounce, 3 blocks Cream cheese,, ½ cup Sugar
  • Add the apple sauce, sour cream, heavy cream, cinnamon, vanilla extract, and lemon juice, and mix well.
    ½ cup Apple sauce, ½ cup Sour cream, ¼ cup Heavy cream, 1 tablespoon Cinnamon, 1 tablespoon Lemon juice, 1 tablespoon Vanilla extract
  • Transfer this mixture to the bowl of the stand mixer and add the eggs one at a time. Mix on low only for a few seconds. then add the next egg. DO NOT OVERMIX
    3 Eggs
  • Prepare the water bath as instructed. Pour this mixture over the baked crust. Bake for 45-50 minutes, or until the sides are set, but the center jiggles.
  • Leave the oven door half open, for another hour. Then transfer it to the counter for half hour before putting it in the fridge.
  • Leave in the fridge for 3-4 hours before cutting.
  • Mix the pecans and the caramel sauce, and cover the cheesecake.
    ½ cup Caramel sauce, ½ cup Pecans

Notes

  • It is very important for the cream cheese to be at room temperature. Leave the cream cheese out of the fridge a few hours ahead, or even the night before. 
  • Once adding the eggs, make sure the mixer is et on low speed. At this stage, we do not incorporate any air into the batter. 

Nutrition

Calories: 603kcalCarbohydrates: 29gProtein: 9gFat: 51gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 185mgSodium: 360mgPotassium: 235mgFiber: 2gSugar: 25gVitamin A: 1680IUVitamin C: 1mgCalcium: 139mgIron: 1mg
Keyword APPLE PECAN CHEESECAKE, CHEESECAKE, CLASSIC CHEESECAKE, CREAMY CHEESECAKE, DELICIOUS CHEESECAKE
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