Favorite Fall Flavors: 3 Classic Pies into Cheesecakes

Favorite Fall Flavors: 3 Classic Pies into Cheesecakes

Put a fun, fall twist on these 3 classic pie recipes by turning them into mini cheesecakes.



The harvested flavors of fall are in the air! Everyone loves a classic fall pie, so why not surprise your family and friends with a new take on apple, pumpkin and pecan pie?
 
1. Apple Pie Cheesecake
This classic vanilla cheesecake comes together with a buttery shortbread crust and crisp apple crunch for a match made in dessert heaven.

Serves: 12
Prep time: 1 hour
Cook time: 20 minutes
Cost: $
Difficulty: Easy 

Ingredients
Topping
1 apple, peeled and coarsely chopped
2 teaspoons freshly squeezed lemon juice
1 tablespoon plus 1 1/2 teaspoons sugar
3/4 teaspoon ground cinnamon

Crust
2/3 cups flour
4 tablespoons butter
3 tablespoons sugar
1/2 teaspoon vanilla extract

Filling
12 ounces cream cheese, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

Instructions

  1. Place rack in the middle of the oven. Heat the oven to 350 F. Line a standard cupcake pan with paper liners
  2. Topping: In a small bowl, toss the apples, lemon juice, sugar and cinnamon to combine. Set aside
  3. Crust: In a mixer, beat the flour, butter, sugar and vanilla to combine
  4. Roll and shape the crust into a 12-inch log. Divide the log into 12 one-inch pieces. Evenly pat each piece into the bottom of each cupcake mold. Prick dough and bake until base just begins to pull away from the edge, 9 to 11 minutes. Cool 10 minutes
  5. Filling: In a large bowl, beat the cream cheese until smooth, scraping down the side of the bowl as needed. Add the sugar and beat only to combine. Add eggs, one at a time, beating only to combine. Add vanilla and beat just to combine. Fill each liner to the top with about 1/3 cup batter
  6. Top the cheesecake batter with evenly divided amounts of the apple mixture
  7. Bake until the cakes are just domed, 23 to 28 minutes. Cool completely on a rack


2. Pumpkin Pie Cheesecake 
Nothing says fall like the taste of pumpkin! This take on pumpkin pie is filled with warm spices, topped with a dollop of sour cream and a sprinkling of brown sugar. 

Serves: 16
Prep time: 1 hour
Cook time: 18 to 23 minutes
Cost: $$
Difficulty: Easy 

Ingredients
Crust
1/2 cup pecans
1/4 cup unsalted butter
1/2 cup graham cracker crumbs
1/4 cup sugar

Filling
1 pound cream cheese, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon plus 1 1/2 teaspoons flour
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 large eggs, at room temperature
1 15-ounce can pumpkin puree
1/4 cup heavy cream
3/4 teaspoon vanilla extract

Topping
1 cup sour cream
1/3 cup brown sugar

Instructions

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  1. Place rack in the middle of the oven. Heat the oven to 350 F. Line 16 wells of standard cupcake pan with paper liners
  2. Crust: In a small re-sealable plastic bag, using a rolling pin, crush the pecans. In a small pot over medium heat, melt the butter. Stir in graham cracker crumbs, pecans and sugar to combine. Pat one rounded tablespoon of crumbs over the bottom of each cupcake liner. Bake until the pecans are fragrant, 5 to 7 minutes
  3. Filling: In a large bowl, beat the cream cheese until smooth, scraping down the side of the bowl as needed. Add the brown and granulated sugars, beating just until combined. In a small bowl, whisk the flour, ginger, cinnamon and flour to combine; add to cream cheese mixture and beat until just combined. Add eggs, one at a time, beating only to combine. Add pumpkin puree, cream and vanilla, and beat just to combine. Fill each liner to the top with about 1/3 cup batter
  4. Bake until the cakes are just domed, 18 to 23 minutes. Cool completely on a rack
  5. Topping: Top each cheesecake with 1 tablespoon sour cream and about 1 teaspoon brown sugar

Tip: For an alternative topping, try classic whipped cream with a pinch of cinnamon.

 
3. Pecan Pie Cheesecake
This creamy and crunchy combo will be the talk of the dinner table!

Serves: 12
Prep time: 1 hour
Cook time: 35 to 40 minutes
Cost: $
Difficulty: Easy 

Ingredients
Crust
1 frozen pie shell, thawed

Cheesecake Layer
6 ounces cream cheese, at room temperature
1/3 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract

Pecan Layer
3/4 cup pecans, toasted*
2/3 cup light corn syrup
2/3 cup light brown sugar
3 large eggs, at room temperature whisked to combine
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

*Tip: Heat the oven to 350 F. On a cookie sheet, toast the pecans until fragrant, 6 to 8 minutes.

Instructions

  1. Place rack in the middle of the oven. Heat the oven to the temperature indicated on the pie crust package. Line a standard cupcake pan with paper liners. Cool
  2. Crust: Using a 2 1/2-inch biscuit cutter, cut 12 rounds from the pie dough. Place one in each cupcake liner. Dock the rounds with a fork. Bake according to package directions
  3. Cheesecake Layer: Heat the oven to 350 F. In a large bowl, beat the cream cheese until smooth, scraping down the side of the bowl as needed. Add the sugar and beat only to combine. Add the egg and vanilla, beating only to combine. Dollop a rounded tablespoon of filling in each liner
  4. Pecan Layer: Evenly divide pecans over the cheesecake batter. In a medium bowl, whisk the corn syrup, brown sugar, eggs, butter and vanilla to combine. Pour mixture over the pecans
  5. Bake until the cakes are just domed, about 20 minutes. Cool completely on a rack

Cleanup Tip: To get rid of any tough baked-on messes, use Cascade Complete All-in-One Action Pacs for a powerful clean without the pre-wash.

Which of these fall cheesecakes is your favorite? Let us know in the comments below!

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Johnden

Johnden

Reported

I had tried apple pie cheesecake and it was good thank you for sharing the recipe I had added Cheese bought from wholesale NY cheesecake

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I made all 3 of these & NONE of them turned out as they were represented. It feels like when someone gives you a recipe & leaves out a crucial ingredient. Makes me look at you in a different light.

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We made the pumpkin cheesecake and it was awesome. A few things: it made more than 16 individual cheesecakes, the crust mixture was tasty, but a bit dry, it may need more butter to stick together, and 3 thumbs up. :)

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Just made all three pumpkin and apple turned out good won't make pecan again hard to get out and crust soggy I didn't use liners but used a nonstick muffin tin

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I read the Pecan cheesecake mini recipe three times and I'm still confused. If the cheesecake floats to the top, why does the picture show pecans on top?

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