Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 cup (scant) graham cracker crumbs

  3. 1/2 teaspoon cinnamon

  4. 2 tablespoons sugar

  5. 3 tablespoons butter, melted

  6. 1/4 cup finely chopped pecans or walnuts

  7. Filling:

  8. 16 ounces cream cheese

  9. 1/4 cup brown sugar

  10. 1/2 cup granulated white sugar

  11. 2 large eggs

  12. 3 tablespoons heavy whipping cream

  13. 1 tablespoon cornstarch

  14. 1 teaspoon vanilla

  15. Topping:

  16. 1 large apple, thinly sliced (about 1 1/2 cups)

  17. 1 teaspoon cinnamon

  18. 1/4 cup sugar

  19. 1 tablespoon finely chopped pecans or walnuts

Instructions Jump to Ingredients ↑

  1. Combine crust ingredients; pat into a 7-inch springform pan.

  2. 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 aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 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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