Apple pecan cheesecake

    1 hour 25 min

    Nickie, my boss, made this cheesecake and brought it to work. Everyone raved about it and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at.

    57 people made this

    Serves: 16 

    • For the base
    • 225g (8 oz) digestive crumbs
    • 65g (2 1/2 oz) melted butter
    • 2 tablespoons brown soft sugar
    • For the filling
    • 3 (300g) tubs cream cheese, softened
    • 225g (8 oz) brown soft sugar
    • 1 teaspoon vanilla extract
    • 225ml (8 fl oz) soured cream
    • 4 eggs
    • For the topping
    • 500g (1 1/4 lb) apples (about 3) - peeled, cored and chopped
    • 115g (4 oz) brown soft sugar
    • 90g (3 1/2 oz) chopped pecans
    • 1 teaspoon ground cinnamon

    Prep:30min  ›  Cook:55min  ›  Ready in:1hr25min 

    1. Preheat oven to 160 C / Gas 3. Line a 30x20cm baking dish with aluminium foil, extending the foil sheets over the side of the dish.
    2. To make the base, mix the digestive crumbs, butter and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
    3. To make the filling, beat the cream cheese, 225g brown sugar and vanilla together in a mixing bowl until evenly blended. Beat in the soured cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the base.
    4. To make the topping, place the apples in a bowl, and toss with 115g brown sugar, pecans and cinnamon until evenly blended.
    5. Bake in preheated oven until centre is almost set, about 55 minutes (centre will still be wobbly). Cool and refrigerate 4 hours, or overnight.
    6. Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminium foil sheets, and place on a cutting board or serving plate. Remove the aluminium foil, and cut into 16 squares.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews in English (30)


    Made this yesterday, simple to do and tasted great. Tweaked a bit as we didnt have pecans so used hazelnut. Also used some oats mixed into the base with a dash of lemon juice.  -  12 Sep 2014


    Absolutely beautiful. It was less saucy than the picture portrays but you can always dribble a little toffee sauce over the top if you want.  -  10 Nov 2010


    I'm the pastry chef for victoria's secret cafe. I made this for a lunch special and it lasted all of 1 hour before people were asking for more. This cheesecake is wonderful, I will definately be making it again soon. Thank you for the recipe. Chef Clum  -  30 Nov 2007  (Review from Allrecipes US | Canada)