Pecan Pie Cheesecake

Pecan Pie Cheesecake

  • 2 cups graham cracker crumbs
  • 1/2 cup finely ground pecans
  • 6 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, softened (do not sub fat free)
  • 3/4 cup granulated sugar
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract

Pecan Pie Topping

  • 1 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 1/3 cup heavy whipping cream
  • 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans


  1. Preheat oven to 350°F.
  2. Place a 9 inch springform pan on a baking sheet.
  3. In a large bowl, mix together the graham cracker crumbs, ground pecans, and melted butter.
  4. Pat into the bottom and roughly 2 inches up the side of the pan.
  5. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
  6. Beat in the eggs, one at a time, for 1 minute each.
  7. Add the vanilla then beat for an additional 1-2 minutes.
  8. Spread the batter into the crust.
  9. For the topping: In a large saucepan, whisk together the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a rolling boil.
  10. Once boiling, cook about 3 minutes, whisking often to prevent bubbling over.
  11. Remove from the heat and stir in the vanilla and pecans.
  12. Pour the topping over the cheesecake then bake 45 minutes. The center will still jiggle but will firm as it cools.
  13. Cool 1 hour in the pan then carefully run a knife along the edge to loosen the cheesecake.
  14. Cover and refrigerate for at least 4 hours or overnight.
  15. Remove the pan side before serving.
  16. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Cheesecake Stuffed Baked Apples

Cheesecake Stuffed Baked Apples
The only thing better than a juicy harvest apple is a baked apple filled with rich cheesecake! Top it off with caramel sauce, graham cracker crumbs, and pecans for the ultimate no-fuss Autumn dessert!


  • 6 apples (I used gala apples)
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon cinnamon


  • Graham cracker crumbs
  • Caramel sauce
  • Pecans


  1. Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
  2. In a medium bowl cream together cream cheese and sugar until smooth.
  3. Mix in vanilla, egg, and cinnamon until smooth.
  4. Fill each of the apples ⅔ full with the cheesecake mixture.
  5. Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 350 for 20-25 minutes until cheesecake filling is set.
  6. Transfer to a plate and place in the fridge until completely cooled.
  7. Serve apples at room temperature or chilled.
  8. If desired, top with caramel sauce, graham cracker crumbs, and pecans.

3-Ingredient Japanese Cheesecake


  • 9 ounces white chocolate (about 1 1/2 cups chips or chopped chocolate)
  • 8 ounces cream cheese, room temperature
  • 6 large eggs, separated, room temperature


  1. Preheat oven to 350°F. Line bottom of 8″ cake pan with parchment paper.
  2. Cut a 21×5″ strip of parchment, butter or oil parchment, and line sides of pan. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.
  3. Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
  4. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.
  5. Add a small portion of egg whites to chocolate mixture and stir just until lightened.
  6. Gently fold in remaining egg whites in 2 additions until just combined.
  7. Pour batter into prepared pan.
  8. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan.
  9. Bake cheesecake until set, 40–45 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely.
  10. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 hours or up to overnight.

Gooey Cinnamon Roll Cheesecake


  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup butter, melted
  • 1/2 cup light brown sugar
  • 2 Tablespoons cinnamon
  • 1 pack refrigerated cinnamon rolls with frosting (8 regular sized)


  1. Preheat oven to 325°F/160°C.
  2. In a bowl, beat the cream cheese and sugar until smooth.
  3. Add the sour cream and vanilla, and beat until there are no lumps.
  4. Add the eggs one at a time, mixing completely after each one. Set aside.
  5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
  6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
  7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
  8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
  9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely.
  10. Top with frosting from the cinnamon rolls.
  11. Refrigerate at least 4 hours.
  12. Enjoy!

Red Velvet Cheesecake

Red Velvet Cheesecake
Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.



  • 17 chocolate cream-filled chocolate sandwich cookies, crushed
  • 1/4 cup butter, melted
  • 1 tablespoon sugar


  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup buttermilk
  • 3 tablespoons baking cocoa
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • 1 bottle (1 ounce) red food coloring


  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth.
  4. Beat in the sour cream, buttermilk, cocoa and vanilla.
  5. Add eggs; beat on low speed just until combined.
  6. Stir in food coloring.
  7. Pour over crust.
  8. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
  9. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
  10. Remove springform pan from water bath.
  11. Cool on a wire rack for 10 minutes.
  12. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  13. Refrigerate overnight.
  14. Remove sides of pan.
  15. For frosting, in a small bowl, beat cream cheese and butter until fluffy.
  16. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake.
  17. Refrigerate until serving.

Yield: 16 servings.

Red Velvet Cheesecake

Red Velvet Cheesecake
Summary: If you’ve ever been to The Cheesecake Factory, and if you’re a Red Velvet Cake Fan you’ve probably ordered up the Red Velvet Cheesecake Cake. It’s kind of the most amazing thing ever a red velvet layer-cake with a layers of cheesecake mixed in topped with cream cheese icing.


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon McCormick Pure Vanilla Extract
  • 2 eggs
  • 2 ounces semi-sweet baking chocolate, melted
  • 1 tablespoon McCormick Red Food Color
  • 1 prepared chocolate crumb crust (6 ounces)


  1. Preheat oven to 350°F.
  2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
  3. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  4. Measure 1 cup batter into medium bowl.
  5. Stir in melted chocolate and food color.
  6. Pour into crust.
  7. Top with remaining (plain) cheesecake batter.
  8. Bake 40 minutes or until center is almost set.
  9. Cool completely on wire rack.
  10. Refrigerate 3 hours or overnight.

Salted Caramel Apple Cheesecake Pie

Salted Caramel Apple Cheesecake Pie

A fabulous layered pie with a graham cracker crust, caramel, pecans, apples and cheesecake, topped with fresh whipped cream, more caramel and pecans.


For the Crust

  • 1 1/2 cup graham cracker crumbs (about 12 full graham crackers)
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup unsalted butter, melted

For the Caramel-Pecan Layer:

For the Apples

  • 5 tablespoons unsalted butter
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 Granny Smith apples, peeled, cored and thinly sliced

For the Cheesecake

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 egg, at room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Whipped Cream

  • 3/4 cup heavy cream
  • 3 tablespoons powdered sugar

For the Garnish


  1. Preheat oven to 375 degrees F.
  2. Make the Crust: Whisk together the graham cracker crumbs, sugar and cinnamon.
  3. Add the melted butter and use a fork to toss the mixture together until all of the crumbs are evenly moistened.
  4. Dump the crumbs into a 9-inch springform pan or a 10-inch pie plate and press them into an even layer over the bottom and two-thirds of the way up the sides of the pan.
  5. Bake for 6 to 8 minutes, or until golden brown.
  6. Allow to cool for 10 minutes.
  7. Pour the salted caramel sauce over the bottom of the crust, gently spreading it into an even layer.
  8. Sprinkle the chopped pecans evenly over top of the caramel layer.
  9. Place the pan in the refrigerator while the apples are prepared.
  10. Reduce oven temperature to 350 degrees F.
  11. Make the Apples: Melt the butter in a 12-inch skillet, then add the brown sugar, cinnamon and salt, stirring to combine.
  12. Cook the mixture until it is gently bubbling, about 1 minute.
  13. Add the apples to the pan and toss to coat with the butter mixture. Cook until the apples are very tender and just about all of the liquid has been evaporated, 15 to 20 minutes, stirring occasionally.
  14. Allow to cool for 10 minutes, then add to the pan on top of the caramel-pecan layer, spreading the apples into an even layer.
  15. Return the pan to the refrigerator.
  16. For the Cheesecake: Using an electric mixer, beat the cream cheese and sugar on medium speed until completely smooth.
  17. Add the egg and beat until completely combined.
  18. Add the lemon juice and vanilla extract, and beat until completely smooth, another 1 to 2 minutes.
  19. Pour the cheesecake batter over the apples in the pan, smoothing it into an even layer.
  20. Bake until the cheesecake is set and doesn’t jiggle in the middle, about 30 minutes.
  21. Transfer the pan to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or overnight.
  22. Make the Whipped Cream: Using a stand mixer with a whisk attachment or a hand mixer, whip together the heavy cream and powdered sugar on medium-high speed until stiff peaks form.
  23. Garnish and Serve the Pie: Remove the sides of the springform pan. Spread the whipped cream evenly over the top of the cheesecake layer. Dollop spoonfuls of the caramel sauce on top of the whipped cream and, using a butter knife or offset spatula, gently swirl the caramel into the whipped cream. Sprinkle additional chopped pecans on top.
  24. Serve immediately. Cover and refrigerate any leftovers.

Cook’s Note

You can substitute store-bought caramel sauce for the homemade salted caramel, if you prefer.