Celiac.com 07/18/2020 - If apple and pecan pies had a love child with cream cheese, this deliciously familiar, yet different, cheesecake would be the result. Brown sugar, apples, pecans, cream cheese and cinnamon all come together to deliver this outstanding Apple-Pecan Cheesecake. The crust of almond meal, almond flour, crushed pecans and butter brings it all home.
- 2 pounds (32 ounces) cream cheese, softened
- 1 cup sour cream
- 4 eggs
- 3 Granny Smith apples, peeled, chopped
- 1 cup almond meal
- ½ cup almond flour
- ⅓ cup butter, melted, plus more as needed
- 2 tablespoons brown sugar
- 1½ cups packed brown sugar, divided
- 1 teaspoon vanilla
- ¾ cup chopped pecans
- ⅓ cup crushed pecans (for crust)
- 1 teaspoon ground cinnamon
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix ⅓ cup crushed pecans, almond meal and almond flour, butter and 2 tablespoons sugar; press onto bottom of prepared pan.
Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended.
Add sour cream, and mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
Bake 55 minutes, or until center is almost set.
Allow to cool completely.
Refrigerate for four hours.