Autumn Cheesecake Recipe
This is a delicious Apple Cheesecake that I usually make in the fall.
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I found this to be a very tasty cheesecake. I have made it a number of times, my whole family loves it. It is one of the simplest recipes for cheesecake I have. When I made it the last time I used almonds instead of pecans ( I didn't have any pecans on hand) and 3 macintosh apples along with one granny smith apple ( all I had), I also put in a pan with water. I cooked it the time on the recipe, it turned out very smooth, creamy, and soft. Thanks for the amazing recipe!
I made this for a dinner party with apples as the theme ingredient, and it was very well received by all (even after five courses of apple-based food!). Positives: fantastic flavor, great texture, good eats. Negatives: The cake was hard to present neatly because you are slicing through two different textures (apples forming a layer that requires a serrated knife, soft cheesecake below) -- so some slices came out better looking than others. Using a serrated knife to cut might help. Variations from the recipe: I added nutmeg to the crust and apple mix, doubled the vanilla in the cheesecake, doubled the pecans on top (I might add even more next time), and baked in a springform with a pan of boiling water on the shelf below. I also spread out the apples in layers and then drizzled the remaining liquid over them, rather than "spooning" the mixture on as the recipe directs. I used Golden Delicious apples, and it took me just three large ones to come out with four cups of thin (~1/8") slices. The cake baked p
I brought desert to a dinner and this cheesecake was a big hit. Definitely a keeper! I followed the tips summarized about 7 reviews back by "noelc." I put the water in a shallow pan on the rack below the baking cheesecake. Next time I might try using 1 1/2 times the filling recipe rather than doubling. Although it did look very impressive. I just think the topping might be more appreciated if the filling weren't so thick. Thanks Stephanie for sharing this great recipe!!
I just got back from taking this cheesecake to our Thanksgiving dinner and everyone LOVED it! I also doubled the cheesecake filling, and after 70 min of baking I left it in the oven for about 30 min, as others suggested. I didn't do the water bath because I'm a beginner cook, but this recipe was easy, fun, and delicious. I was asked to make it for a birthday in a few weeks! Thanks for the recipe, it's a def. keeper.
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!
I made this cake for an office luncheon. It got rave reviews and everyone wanted the recipe. I even got a few requests to make more cakes for friends. I could start a bakery business with this recipe.
This was my first attempt at making a cheesecake. The recipe was easy to follow and the end result was awesome! I did follow the modifications of other reviewers; cooking with a pan of water below, and increasing the amount of cheesecake filling. If anyone else is anxious about making a cheeseake for the first time I say go for it, this one is great!