Apple Pecan Pie Cheesecake

Creamy, rich cheesecake with a pecan shortbread crust, apple pie filling, and pecan pie topping.

You can find the video here: https://www.pinterest.com/pin/878342733564799010/

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Total time: 1hr. 30 min. Servings: 2

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Ingredients :

Apple Pie Filling

10 small apples

2 tbsp. lemon juice

100 g light brown sugar (¼ c.)

2 tbsp. apple pie spice

2 tbsp. cornstarch

2 tbsp. water

Pecan Shortbread Crust

180 g unsalted butter (6 ⅓ tbsp.)

200 g light brown sugar (½ c.)

240 g all purpose flour (1 c.)

60 g pecan flour (¼ c. + 2 tbsp.)

2 tsp. apple pie spice

Cheesecake

1350 g cream cheese room temperature (3 bricks)

450 g granulated sugar (1 c. + 2 tbsp.)

3 tbsp. cornstarch

6 eggs room temperature

4 tsp. vanilla

340 g heavy whipping cream room temperature (⅔ c.)

2 tbsp. lemon juice

Pecan Pie Topping

112 g unsalted butter (¼ c.)

200 g light brown sugar (½ c.)

150 g heavy whipping cream (⅓ c.)

0.25 tsp. salt

340 g crushed pecans (1 ½ c.)

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Apple Pie Filling - Rinse off your apples, then peel them and dice them into ~1" squares.

Step 2 - Add the apples, lemon juice, sugar and apple pie spice to a medium saucepan set over medium heat and bring to a simmer.

Step 3 - Cook for 5 minutes, or until the apples soften a little.

Step 4 - In a small bowl, whisk together the cornstarch and water. While constantly stirring the apples, mix in the cornstarch slurry. Continue to cook until the mixture is thickened, then remove the apples from the heat.

Step 5 - Pecan Shortbread Crust - Preheat the oven to 350°F / 175°C. Line the bottom of a 9" springform pan with parchment paper by placing the paper on the base, then snapping the pan together.

Step 6 - Preheat the oven to 350°F / 175°C. Line the bottom of a 9" springform pan with parchment paper by placing the paper on the base, then snapping the pan together.

Step 7 - Press the crust into the bottom of the springform pan, and bake for 10 minutes. In the meantime, make the cheesecake filling.

Step 8 - Cheesecake - Add the cream cheese, sugar, and cornstarch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.)

Step 9 - Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes.

Step 10 - Add the three eggs and vanilla into the cream cheese, and beat the mixture on low speed just until the eggs have been fully incorporated.

Step 11 - Add in the heavy cream and lemon juice, and again beat on low speed just until the mixture is cohesive.

Step 12 - Pour ½ of the cheesecake filling over the crust. Carefully spoon heaps of the apple pie filling over the cheesecake to make an even layer, then top it off with the remaining cheesecake batter.

Step 13 - Tap the pan on the counter a few times to help remove any air from the filling.

Step 14 - Fill a 10×15" baking dish, or any larger pan that can reasonably fit the 9" springform inside of it, a third of the way with hot water. If desired, wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.

Step 15 - Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 70-80 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C. If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan.

Step 16 - Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.

Step 17 - Pecan Pie Topping - Add the butter, sugar, heavy cream, and salt to a small saucepan. Set the mixture over medium heat, and stir it ocasionally until everything is melted and smooth.

Step 18 - Bring the mixture to a boil, and let it boil for 2 minutes. Remove it from the heat and immediately stir in the pecans.

Step 19 - Let the topping cool down on the side for 5 minutes, then smooth it out to an even layer on top of the cheesecake.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍