Autumn Cheesecake

This cheesecake was made for apple season.

A cinnamon-laced graham cracker crust holds a smooth, rich cream cheese filling. Then comes the showstopper: four cups of thinly sliced apples tossed in cinnamon and sugar, fanned across the top, and finished with a scattering of chopped pecans.

As it bakes, the apples soften and caramelize around the edges while the cheesecake sets into something silky and dense underneath.

Every forkful gives you that crunch from the crust, the tang of cream cheese, the warmth of spiced apples, and the buttery snap of pecans.

This is the dessert that makes Thanksgiving guests ask for the recipe before they’ve finished their slice.

Kitchen Tips

• Slice the apples as thin and uniform as you can. Thick slices won’t soften properly during baking and you’ll end up with crunchy apple chunks on top of your cheesecake.
• Use a firm, tart apple like Granny Smith. Soft varieties will turn to mush and release too much moisture into the filling.
• Let the cheesecake cool slowly. Loosen the rim, then let it come to room temperature before refrigerating. Rushing the cooling causes cracks.

Variations

• Caramel Drizzle: Drizzle warm salted caramel sauce over the top just before serving for an over-the-top finish.
• Pear Version: Swap the apples for ripe Bosc pears and add a pinch of ground cardamom to the topping for a sophisticated twist.