Home > Slow Cooker And Crockpot Recipes > Cakes and Cheesecakes > Apple-Nut Cheesecake
Apple-Nut Cheesecake
Ingredients
Crust:
1 cup (scant) graham cracker crumbs
½ teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
¼ cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
¼ cup brown sugar
½ cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 ½ cups)
1 teaspoon cinnamon
¼ cup sugar
1 tablespoon finely chopped pecans or walnuts
Method
Combine crust ingredients; pat into a 7-inch springform pan. Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust.
Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack or "ring" of aluminium foil to keep it off the bottom of the pot. Cover and cook on high for 2 ½ to 3 hours.
Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
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