We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. The cheesecake itself needs to be refrigerated for an hour up to overnight after baking and cooling, so you can prep the night before you’re ready to serve. You can also make the topping up to an hour in advance and keep at room temperature before topping. Make sure to keep it at room temp instead of refrigerating, or else the butter will solidify.
You’ll know it’s done when the sauce is thickened and the apples are fork-tender. Let the filling cool to room temperature while the cheesecake finishes baking. When the cheesecake is baked, turn off the oven and prop the door open a bit, then let the cheesecake cool for 1 hour.
An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant. Chopped pecans are a great option too so the pieces are smaller. Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish.
To save on time and effort, this recipe calls for microwaving the apple topping. You’ll get perfectly softened apples without the hassle of sautéing. Purchasing graham cracker crumbs for the crust saves you from having to pull out your food processor. Chill your cheesecake for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first unbelievable bite. With all of the flavor and texture of pecan pie, they’re perfect for sharing.
Shortbread Cookies Recipe
The base is made from coconut and cashews, the creamy filling is made from cashews and apples, and an easy almond butter-based caramel is swirled on top. This is the perfect cake to bring to a fall party or to make just because. Technically yes, but a water bath does wonders at preventing the much dreaded cracks on top. By filling a roasting pan with boiling water to come up the sides of a springform pan, the steam helps ensure that the cheesecake will lift and cook more evenly. It will also prevent the cheesecake from shrinking and collapsing as it cools. Just make sure to wrap the pan tightly with aluminum foil to keep out the water and to avoid a soggy crust. Start by toasting the pecans on a baking sheet in the oven for about 10 minutes.
If you liked my pumpkin pecan pie bars or pecan cheesecake bars, you are going to love them. This gluten-free chocolate chip brownie cheesecake is a dessert lover’s dream! A rich brownie crust is topped with a silky cheesecake layer speckled throughout with mini chocolate chips. It’s then topped off with more mini chocolate chips and fresh strawberries for a truly out-of-this-world, decadent, and delicious cheesecake! Perfect for the holidays or any special occasion.
Looking to switch up your Thanksgiving dessert game this year? Take your pecan pie to the next level by turning it into a rich and nutty cheesecake. This recipe takes the classic pie to new heights by introducing an extra creamy base and a sweet-sticky pecan topping that we’d add to practically anything.
I’m Lynn and I’m based just outside of Boston. I’m a wife and mom of two with a passion for cooking and creating homemade food for my family.
Jiggly Japanese Cheesecake
Read more about apple pecan cheesecake here.
Chewy Chocolate Chip Cookies
They are relatively easy to make, and perfect for a Summertime party or a late-night snack. Easy raw vegan desserts with the occasional Mediterranean-inspired lunch.
