Caramel Apple-Candied Pecan Cheesecake

I love making apple pie and cheesecakes so I combined the two and came up with this yummy recipe. I hope you enjoy it, too!!

Caramel Apple-Candied Pecan Cheesecake


  • Candied Pecans:
  • 2 Tbsp butter
  • 3/4 C brown sugar
  • 2 Tbsp water
  • Pinch of Cayenne Pepper
  • 2 C pecan halves
  • Crust:

  • 1 3/4 C graham cracker crumbs
  • 1/4 C sugar
  • 5 Tbsp butter, melted
  • Cheesecake:

  • 4-8oz pks of Philly Cream Cheese
  • 1 C sugar
  • 4 lg eggs
  • 1/2 C sour cream
  • 1 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1 Tbsp vanilla
  • 2 Lg Granny Smith Apples, peeled and cubed
  • Canramel Ice-Cream Topping (I use William-Sonoma’s)


  1. Preheat oven to 350 degrees F. Melt butter in saucepan. Stir in everything, except the pecans, until blended. Add nuts and toss to coat. Bake in a single layer on a baking sheet for 8 min, toss to coat and bake another 5 min. After nuts are cool, COARSELY chop them. Set aside.
  2. In a separate bowl, combine graham cracker crumbs and 1/4 C sugar, Pour over melted butter and stir to oombine. Press mixture into the bottom of an 9 or 10″ springform pan. Set aside.
  3. Cream cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, beating after each addition. Add sour cream and beat well. Add vanilla, cinnamon, and nutmeg; mix well. Fold in apples. Pour mixture into prepared springform pan. Top with candied pecans. Bake at 350 degrees for an hour (I tend to like my cheesecakes a little brown). When completely cool, drizzle the top with Caramel Sauce.

    I don’t have a clue…I’m guessing a heart attack on a plate.

Comments (3)


I live near julian cali. which is famous for apple days and apple pies. I cant wait to bring this to local events.


Addendum to recipe: If you bake this cheesecake in a nonstick springform pan, reduce the temp to 325 F. I also now put the candied pecans on after baking and on top of the caramel. Hope you like the recipe.