June 12, 2024

I’m Lynn and I’m based just outside of Boston. I’m a wife and mom of two with a passion for cooking and creating homemade food for my family.

To save on time and effort, this recipe calls for microwaving the apple topping. You’ll get perfectly softened apples without the hassle of sautéing. Purchasing graham cracker crumbs for the crust saves you from having to pull out your food processor. Chill your cheesecake for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first unbelievable bite. With all of the flavor and texture of pecan pie, they’re perfect for sharing.

apple pecan cheesecake intitle:how

Apple crumble cheesecake gives the classic decadent dessert a fall makeover. It features a spiced biscuit crust, cinnamon apples, and buttery streusel topping. I wouldn’t say I’m particularly picky with sweets—I love a grocery store cake way more than you might think—but I also know what I like. Pecan tassies (like pecan pie) are one of those desserts that I deeply enjoy, but only if they’re just right. After it has set in the refrigerator, remove the springform pan and wrap the cheesecake tightly with plastic wrap and a layer of aluminum foil. Before serving, thaw the frozen cheesecake overnight in the refrigerator. This pie can be made up to 48 hours in advance, covered and placed in the refrigerator.

Then, remove the aluminum foil and refrigerate the cheesecake in the pan until firm, at least 5 hours and up to overnight. Serve it right away, or wrap it in plastic wrap and keep it refrigerated for up to 5 days. We recommend not topping the cheesecake until you’re ready to serve, but if you’re storing prepared cheesecake, be prepared that the topping will change texture. Make these easy Instant Pot cheesecake bites using silicone egg molds. Enjoy their buttery crust and creamy cheesecake filling with any topping you choose. Embrace the fall season with this raw caramel apple cheesecake! It’s so creamy, with a subtle taste of apples, cinnamon, and that dreamy caramel sauce on top.

An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant. Chopped pecans are a great option too so the pieces are smaller. Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish.

For the Topping:

You could place the cheesecake into the oven and risk a not so great turnout. We prefer to use one to help transfer heat at a slow and steady rate, preventing cracking or less-than-ideal results. The lumpy filling is the result of the cream cheese being too cold.

For the topping

You’ll know it’s done when the sauce is thickened and the apples are fork-tender. Let the filling cool to room temperature while the cheesecake finishes baking. When the cheesecake is baked, turn off the oven and prop the door open a bit, then let the cheesecake cool for 1 hour.

These are the types of apples folks reach for most when baking apple pie, and they’re perfect for cheesecake recipes, too. Honeycrisp are on the sweeter side and only slightly less firm than Granny Smith. Choose one of these, or use a mix of both in the cheesecake for contrasting flavors and textures. Taking a few extra minutes to prepare a water bath for this pecan pie cheesecake recipe is worth it. Storage.Once your cheesecake is done, turn off the heat, prop open the oven door, and let cheesecake cool in the oven for around 1 hour.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. The cheesecake itself needs to be refrigerated for an hour up to overnight after baking and cooling, so you can prep the night before you’re ready to serve. You can also make the topping up to an hour in advance and keep at room temperature before topping. Make sure to keep it at room temp instead of refrigerating, or else the butter will solidify.

Read more about apple pecan cheesecake here.

With its tall sides and expandable collar, a springform pan is the secret weapon for making beautiful cheesecakes. If you’re in a pinch, you can use an 8-inch round cake pan with tall sides (about 3 inches tall) for this cheesecake, but a springform pan is always best. Make sure that your cream cheese is softened to room temperature and not cold. Too cold and the cream cheese won’t mix into the whipped cream well. If you want a chunkier topping, you can use 2 cups (240g) of pecans, but if you want it a little more saucy, use 1 and 1/2 cups as listed in the recipe below.

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