One of our customers reached out to us to ask if we had this Apple Harvest Cheesecake recipe that was posted on the packaging of our graham shells in the 1990’s.

We were able to dig up this classic, and we thought it would be great to share with you this week! It’s always a crowd pleaser and great for family gatherings, or as a dessert after a filling Thanksgiving Dinner!

Apple Harvest Cheesecake

Bama Graham Cracker CrustNote: This fall our pre-made graham cracker crust will be available at Big Lots. To skip on some of the prep, use our crust and disregard the instructions for making your own!


1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine, melted


1 package cream cheese (8-ounces), softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/3 cup sugar
1/2 teaspoon cinnamon
4 cups apples, peeled and thinly sliced
1/2 cup pecans


Combine graham cracker crumbs, sugar, cinnamon and butter or margarine; press into bottom of an ungreased, 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese and sugar, mixing with an electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Pour filling over crust. Combine sugar and cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with pecans.

Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Makes 8 to 10 servings.

Approximate values per serving: 351 calories, 19 g fat, 88 mg cholesterol, 5 g protein, 43 g carbohydrates, 2 g fiber, 204 mg sodium, 47 percent calories from fat.