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–+ servings

Apple Pecan Pie Cheesecake

4.97 from 26 votes
Creamy, rich cheesecake with a pecan shortbread crust, apple pie filling, and pecan pie topping.
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Prep Time1 hour
Cook Time1 hour 30 minutes
Chilling/Resting Time 9 hours
Total Time11 hours 30 minutes
Servings8 slices
Calories703 kcal

Ingredients 

Pecan Shortbread Crust

  • 60 g unsalted butter (4 ¼ tbsp.)
  • 65 g light brown sugar (⅓ c.)
  • 80 g all purpose flour (⅔ c.)
  • 28 g crushed pecans (¼ c.)

Cheesecake

  • 450 g cream cheese room temperature (2 8-oz bricks)
  • 150 g granulated sugar (¾ c.)
  • 1 tbsp. cornstarch
  • 2 eggs room temperature
  • 2 tsp. vanilla
  • 110 g heavy whipping cream room temperature (½ c.)
  • 1 tbsp. lemon juice
  • 250 g apple pie filling (1 c. + 2 tbsp.)

Pecan Pie Topping

Instructions 

Apple Pie Filling

  • If you are making your own apple pie filling (which I highly recommend!) You'll want to make it before starting the cheesecake. Here is my apple pie filling recipe, which has in-depth instructions and pictures.

Pecan Shortbread Crust

  • Preheat the oven to 350°F / 175°C. Line the bottom of a 7" springform pan* with parchment paper by placing the paper on the base, then snapping the pan together.
  • In a small mixing bowl, melt the butter. Add in the sugar, flour, and pecans and mix until you have a cohesive dough.
  • Press the crust into the bottom of the springform pan, and bake for 10 minutes. In the meantime, make the cheesecake filling.

Cheesecake

  • Add the cream cheese, sugar, and cornstarch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.)
  • Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes.
  • Add both eggs and the vanilla into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
  • Add in the heavy cream and lemon juice, and again beat on low speed just until the mixture is cohesive.
  • 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.
  • Tap the pan on the counter a few times to help remove any air from the filling.
  • Fill a 10" cake pan, or any larger pan that can reasonably fit the 7" springform inside of it, a third of the way with hot water. Wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.
  • 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 155°F / 68°C. If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan.
  • 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.

Pecan Pie Topping

  • (Save this step for until you're ready to serve the cheesecake!)
  • 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.
  • Bring the mixture to a boil, and let it boil for 2 minutes. Remove it from the heat and immediately stir in the pecans.
  • Let the topping cool down on the side for 5 minutes, then smooth it out to an even layer on top of the cheesecake.*** Slice, serve, and enjoy!

Notes

Affiliate links: 9-Inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Food Processor | Cookie Scoops | Oven Thermometer | Cordless Hand Mixer | Stand Mixer | Food Thermometer
*Make sure your pan is 3" tall because we're going right up to the top! The original recipe for this called for a 9" cheesecake which I have scaled down to 7", since my blog is mostly about smaller batches! You can easily scale this back up to a 9" cheesecake by multiplying all of the ingredients by 1.5x.
**You can make this ahead of time and store it in an airtight container in the fridge for 3-4 days before baking the cheesecake.
***Alternatively, you can slice the cheesecake and then top the slices with the pecans which will be easier. You'll want to slice and serve the cheesecake right after placing the pecans on top. In order to slice through the pecans without crushing the cheesecake, place your knife on top of where you want to slice, then kind of wiggle it around to create a small line that doesn't have any pecans. Slice, repeat for all slices, then serve and enjoy!

Nutrition

Serving: 1sliceCalories: 703kcalCarbohydrates: 55gProtein: 8gFat: 51gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 148mgSodium: 249mgPotassium: 239mgFiber: 2gSugar: 44gVitamin A: 1455IUVitamin C: 2mgCalcium: 108mgIron: 1mg