Autumn Cheesecake: The Ultimate Fall Dessert for Beginners
Autumn Cheesecake is the perfect dessert to embrace the cozy flavors of fall. With a buttery graham cracker and pecan crust, creamy cheesecake filling, and spiced apples on top, this dessert is sure to impress. Whether for a holiday or a simple treat, this easy-to-follow recipe is perfect for beginners looking to create something delicious and comforting this season.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 5 hours 50 minutes (including chilling)
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking, No-Bake Topping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 ½ cups (126 g) graham cracker crumbs (about 10–12 sheets of graham crackers, crushed)
- ½ cup (54.5 g) pecans, finely chopped
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For the Cheesecake Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
For the Apple Topping:
- 2 medium Granny Smith apples, peeled, cored, thinly sliced to ⅛-inch thick (about 2 cups sliced apples)
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ cup (27 g) pecans, chopped
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking the cheesecake without overcooking or drying it out. Prepare your 9-inch springform pan by lining the bottom with parchment paper to ensure the cheesecake is easy to remove after baking.
- Prepare the Crust: In a medium-sized mixing bowl, combine graham cracker crumbs, finely chopped pecans, melted butter, granulated sugar, and ground cinnamon. Stir the mixture until everything is well-combined, and the crumbs are coated in butter. This should resemble a coarse, sandy texture. Press the crust mixture into the bottom of your prepared springform pan, ensuring it covers about two-thirds of the way up the sides of the pan. This will help create a sturdy, flavorful crust. Once pressed, wrap two pieces of heavy-duty aluminum foil around the bottom and sides of the pan to prevent water from seeping into the crust during baking.
- Make the Cheesecake Filling: Next, we’ll make the creamy cheesecake filling. Place the softened cream cheese in the bowl of a stand mixer (or use a hand mixer) and beat on medium speed until it’s smooth and free of lumps. Gradually add the granulated sugar and beat until the mixture is completely combined. Scrape down the sides of the bowl as needed to ensure even mixing. Add the sour cream and vanilla extract, and mix until everything is smooth and creamy. Be sure to scrape the sides of the bowl once again.
- Add the Eggs: With the mixer on low, add the eggs one at a time, allowing each egg to be fully incorporated before adding the next. Mixing on a low speed ensures the eggs are evenly distributed without overworking the batter. After all the eggs are added, stop the mixer and scrape down the sides of the bowl. Mix again briefly to make sure everything is combined. The batter should be smooth, rich, and creamy.
- Pour the Filling into the Crust: Carefully pour the creamy cheesecake filling into the prepared crust. Use a spatula to smooth the top of the filling evenly. This will ensure a uniform texture once the cheesecake is baked.
- Prepare the Apple Topping: Now, it’s time to prepare the apple topping. In a large mixing bowl, combine the thinly sliced Granny Smith apples with granulated sugar and cinnamon. Toss the apples gently to coat them evenly with the sugar and cinnamon. Once the apples are evenly coated, arrange them on top of the cheesecake in a circular pattern, slightly overlapping each slice. Sprinkle the chopped pecans over the top of the apples for added crunch and flavor.
- Bake the Cheesecake: Carefully place the cheesecake pan into a larger, slightly deeper pan (like a roasting pan) to create a water bath. Pour enough water into the larger pan so that it comes halfway up the sides of the springform pan. This water bath helps to cook the cheesecake gently, preventing cracks and ensuring a smooth, creamy texture. Bake the cheesecake for 90-95 minutes, or until the top is golden and the edges are set. The center should still have a slight jiggle when you gently shake the pan.
- Cool the Cheesecake: Once the cheesecake is baked to perfection, remove it from the oven and place it on a wire rack to cool to room temperature, about 1 hour. After the cheesecake has cooled, transfer it to the refrigerator and allow it to chill for at least 4 hours—overnight is even better. Chilling the cheesecake allows the flavors to develop and ensures it’s perfectly set.
- Serve and Enjoy: Once the cheesecake is fully chilled and set, it’s time to cut into it and serve! The rich, creamy filling, spiced apples, and crunchy pecans will come together beautifully with each slice.
Notes
- Room Temperature Ingredients: One of the most important tips when making cheesecake is to ensure your ingredients are at room temperature. Cream cheese, eggs, and sour cream should all be left out for about 30 minutes before starting the recipe. This helps them blend more easily and creates a smooth, lump-free batter.
- Crust Troubleshooting: If your crust doesn’t seem to be holding together, or if it’s too dry, add a little more melted butter to the mixture. Start with a teaspoon or two, and mix again until the texture resembles wet sand.
- Preventing Cracks: One of the most common challenges with baking cheesecake is preventing cracks. The key is to bake the cheesecake gently, which is why using a water bath (Bain-Marie) is so important. This method ensures the cheesecake cooks slowly and evenly, reducing the chances of cracks forming on the surface.
- Overmixing the Batter: When adding the eggs, be careful not to overmix. Once the eggs are incorporated, stop mixing to avoid introducing too much air into the batter, which can cause the cheesecake to crack or have an overly fluffy texture.