Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 0.5 cup (55g) finely chopped pecans
  • 6 tbsp (85g) unsalted butter, melted
  • 0.25 tsp (1g) ground cinnamon
  • 2 tbsp (25g) granulated sugar
  • 32 oz (900g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) nutmeg
  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 3 tbsp (42g) unsalted butter
  • 0.25 cup (50g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, chopped pecans, cinnamon, and sugar in a bowl.
  3. Pour in the melted butter and stir until the mixture resembles wet sand.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring the edges are slightly raised.
  5. Bake for 8–10 minutes until nutty and toasted, then set aside to cool.
  6. Beat the softened cream cheese and sugar on medium-high until smooth and fluffy.
  7. Blend in the sour cream, eggs, vanilla extract, cinnamon, and nutmeg until fully emulsified.
  8. Pour the filling over the cooled crust and bake (using a water bath or foil shield) until the center is set.
  9. In a non-stick skillet, sauté diced apples with butter, brown sugar, cinnamon, and lemon juice until thick and jammy.
  10. Spread the apple reduction over the top of the cheesecake.
  11. Chill the cheesecake in the refrigerator for 6 hours before slicing and serving.