This Apple Walnut Cheesecake is topped with all your favorite fall flavors- cinnamon, cooked apples and crunchy walnuts. An easy cheesecake recipe that serves a crowd!
Doesn’t that cheesecake just scream fall! I know everyone is all about pumpkin this time of year, but I’m a die hard apple fan in the fall.
Those crisp apples pair perfectly with cinnamon and chopped nuts over the creamiest cheesecake you’ll ever taste. This is a recipe that looks impressive enough to serve to guests but is easy enough for you to make for just your family!
You don’t even need to worry about a water bath when you’re cooking your cheesecake or anything tedious like that. Just an easy cheesecake recipe that slices beautifully!
What Types of Apples are Good for Baking?
There are two main types of apples- cooking and dessert which means it should be eaten raw. A cooking apple is usually larger and has a firmer flesh which is great in baking because it won’t break down as much. You can tell in my cheesecake topping how the little pieces of diced apple really hold their shape.
My go to cooking apple is the Granny Smith, mostly just because it’s the easiest to find. You can also cook with Jonathan, Cortland, Braeburn or Honeycrisp.
For this recipe, you’re going to want to peel your apples and then dice them into small pieces so that you can make sure they cook the whole way through.
I use the apple corer/slicer in the picture to help speed up the process. Then I just diced each slice into smaller pieces.
How to Make Cheesecake Bars
For these cheesecake bars, it will be easier to remove them if you line your 13×9 pan with foil first. I leave extra foil hanging off the two short sides so I can use them as handles to lift the whole thing out once it’s cooled.
For the crust, in a small bowl add your graham cracker crumbs, sugar and melted butter. Mix it up really well and then press it into the foil lined pan. Make sure you push those crumbs down really well so they aren’t crumbly when you’re trying to eat it later.
Then set the pan aside.
Then add the sour cream and mix well. Finally, add your eggs one at a time, mixing well between each one. Be sure to scrape the sides of your bowl every once in a while so it’s all getting mixed in. You don’t want to end up with a lumpy cheesecake.
Then pour the filling evenly over the crust.
One of the reasons I love this recipe so much is that none of the layers need cooked on their own. You don’t need to cook the crust for 10 minutes first, and you don’t need to cook the apples for the topping first. It’s all just so easy to throw everything together and cook once!
For the topping, in a medium bowl, combine the diced apples, cinnamon, chopped walnuts and brown sugar. Toss it around to mix it really well.
Then, spoon evenly over the cheesecake filling.
Baking the Cheesecake
Bake the cheesecake for about 55 minutes or until the center is almost set. It will still have a little jiggle to it, but it will be set to the touch.
Remove and let cool completely on a wire rack. Then refrigerate for about 4 hours before cutting to give it time to set.
When you’re ready to cut it, use the foil that’s hanging over the sides to lift it up out of the pan and set it on a cutting board to cut.
A couple quick notes…
- This cheesecake is amazing on its own, but if you want to really elevate it, you can drizzle caramel sauce over the top after it’s cooled.
- You can replace the walnuts with chopped pecans if you prefer.
- You can reduce calories by using reduced fat sour cream and cream cheese.
- The graham cracker crumbs can be replaced by Nilla Wafer crumbs.
Apple Walnut Cheesecake
- 1.5 cups Graham Cracker Crumbs
- 1/4 cup Butter melted
- 2 Tbsp. Granulated Sugar
- 3 Apples peeled, diced
- 3/4 cup Walnuts chopped
- 1 tsp. Cinnamon
- 1/2 cup Brown Sugar packed
- Preheat oven to 325 degrees. Line a 13x9 pan with foil, leaving extra foil to hang over the two short sides. Set aside.
- In a bowl, add graham cracker, melted butter and sugar. Stir well and then press into the bottom of prepared pan to form crust.
- In a stand mixer, beat cream cheese, brown sugar and vanilla extract until light and fluffy.
- Add sour cream and stir well to combine.
- Add eggs one at a time, beating well after each addition. Be sure to scrape the sides of the bowl as needed. Pour batter over crust in pan.
- In a medium bowl. add diced apples, walnuts, cinnamon and brown sugar. Toss well to combine. Spread evenly over cheesecake mixture in pan.
- Bake for 55 minutes or until the top is almost set. Cool completely on wire rack. Once cool, refrigerate for 4 hours to help it set.
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