When the crisp autumn air arrives, nothing feels more comforting than a slice of Autumn Cheesecake. This luscious dessert layers a buttery graham cracker and pecan crust with silky cream cheese filling, then crowns it with tender, spiced apples and crunchy pecans. Its warm cinnamon aroma and rich, creamy texture make it the perfect showstopper for holiday gatherings or cozy weekends at home.
Table of Contents
Why This Autumn Cheesecake Stands Out
This recipe blends the creamy decadence of a classic cheesecake with the rustic charm of fall flavors. The pecan-studded crust adds nutty depth, while tart Granny Smith apples balance the richness. Finished with a glossy spiced apple topping, it’s as beautiful as it is delicious.
Ingredients for the Perfect Autumn Cheesecake
• Graham Cracker Crumbs: Provide a sweet, crunchy base that holds the cheesecake together.
• Pecans: Add a nutty aroma and crunch in both the crust and topping.
• Unsalted Butter: Binds the crust while giving it a rich flavor.
• Granulated Sugar: Sweetens every layer, from crust to apples.
• Ground Cinnamon: Infuses warm spice into the crust and topping.
• Cream Cheese: The creamy, tangy star of the filling.
• Sour Cream: Adds smoothness and a slight tang to the filling.
• Vanilla Extract: Enhances the flavor complexity.
• Eggs: Give structure and set the cheesecake.
• Granny Smith Apples: Provide tartness and firm texture that bakes beautifully.
Ingredient Swaps for Dietary Needs or Pantry Shortages
• Nut-Free: Replace pecans with extra graham cracker crumbs or oats.
• Gluten-Free: Use certified gluten-free graham crackers.
• Apple Variations: Honeycrisp or Fuji apples for a sweeter topping.
• Dairy-Free: Use vegan cream cheese and plant-based butter alternatives.
Step-by-Step Instructions for Making Autumn Cheesecake
- Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper.
- Make the crust by mixing graham cracker crumbs, chopped pecans, melted butter, sugar, and cinnamon until sandy in texture. Press firmly into the bottom and two-thirds up the sides of the pan. Wrap the pan with heavy-duty foil to prepare for a water bath.
- Beat softened cream cheese until smooth, then mix in sugar. Scrape the bowl as needed. Blend in sour cream and vanilla until creamy.
- Reduce mixer speed and add eggs one at a time until fully incorporated. Pour filling into the crust.
- Toss thinly sliced apples with sugar and cinnamon. Arrange over the cheesecake in a slightly overlapping circular pattern. Sprinkle with chopped pecans.
- Place the pan in a larger roasting pan, add hot water halfway up the sides, and bake for 90–95 minutes until edges are set but center is slightly jiggly.
- Cool cheesecake on a wire rack for 1 hour, then refrigerate at least 4 hours or overnight before slicing.
Tips & Tricks for Cheesecake Success
• Use room-temperature dairy to avoid lumps in the batter.
• Always bake in a water bath to prevent cracks and overcooking.
• Test doneness with a gentle jiggle — the center should wobble slightly.
• For perfect slices, use a hot knife wiped clean between cuts.
Pairing Ideas and Variations
• Drizzle with warm caramel sauce for extra indulgence.
• Serve alongside spiced chai or hot apple cider.
• Add a pinch of nutmeg to the apple topping for deeper spice.
• Create mini versions using muffin tins for individual servings.
Seasonal Delight and Storage Tips
Autumn Cheesecake isn’t just a dessert; it’s the essence of fall on a plate. With its layers of creamy filling and fragrant apples, it captures the season’s coziness. Store tightly wrapped in the refrigerator for up to 3 days or freeze slices for up to 1 month.
This Autumn Cheesecake recipe delivers a harmonious blend of creamy, crunchy, and spiced flavors — an irresistible centerpiece for your fall dessert table.
Conclusion
Autumn Cheesecake is more than just a dessert — it’s a celebration of the season. With its velvety cream cheese base, crunchy pecan crust, and cinnamon-spiced apple topping, it delivers the ultimate balance of flavors and textures. Whether you’re serving it at a festive family gathering or savoring a quiet slice by the fireplace, this cheesecake will leave a lasting impression of warmth and comfort.
Frequently Asked Questions
1. Can I make Autumn Cheesecake ahead of time?
Yes! Autumn Cheesecake is perfect for preparing in advance. Make it up to two days ahead and store it in the refrigerator. In fact, allowing it to rest overnight enhances the flavors and texture.
2. What is the best way to prevent cracks in my cheesecake?
Using a water bath is the most reliable method. It ensures even baking and keeps the top smooth. Also, avoid overmixing the batter once eggs are added, as too much air can cause cracking.
3. Can I freeze Autumn Cheesecake?
Absolutely. Once fully chilled, wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before serving.
More Relevant Recipes
- Salted Caramel No Bake Cheesecake Recipe
- Coffee Cake Cheesecake: A Perfectly Sweet and Creamy Dessert
- Factory Copycat Pumpkin Cheesecake – The Ultimate Holiday Dessert
Autumn Cheesecake
- Total Time: 5 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Autumn Cheesecake is a creamy fall dessert featuring a graham cracker and pecan crust, silky cream cheese filling, and a cinnamon-spiced apple topping. Perfect for autumn gatherings, holidays, or cozy evenings at home.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10–12 sheets)
- 1/2 cup pecans, finely chopped
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- 2 medium Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
- 2 tablespoons granulated sugar (for apples)
- 1/2 teaspoon cinnamon (for apples)
- 1/4 cup pecans, chopped (for topping)
Instructions
- Preheat oven to 350°F and line a 9-inch springform pan with parchment paper.
- Combine graham cracker crumbs, pecans, melted butter, sugar, and cinnamon in a bowl until the texture resembles coarse sand.
- Press the crust mixture into the bottom and two-thirds up the sides of the pan. Wrap the outside of the pan with heavy-duty foil.
- In a stand mixer, beat cream cheese until smooth. Add sugar, blending well and scraping down sides as needed.
- Mix in sour cream and vanilla until creamy. On low speed, add eggs one at a time until fully incorporated.
- Pour cheesecake filling into prepared crust.
- In a separate bowl, toss sliced apples with sugar and cinnamon until evenly coated.
- Arrange apples over the cheesecake in a slightly overlapping circular pattern and sprinkle with chopped pecans.
- Place the springform pan inside a larger roasting pan and pour in hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake for 90–95 minutes until edges are set and the center has a slight jiggle.
- Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
- Slice and serve chilled.
Notes
- Use room-temperature cream cheese, sour cream, and eggs to prevent lumps.
- A water bath helps prevent cracks and ensures even baking.
- Granny Smith apples provide tartness, but Honeycrisp or Fuji can be used for a sweeter taste.
- Cheesecake can be made up to 2 days ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 557
- Sugar: 29g
- Sodium: 350mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg
