- June 10, 2015 at 11:02 pm #357643mosParticipant
This is NOT a dump and run…but it is fabulous!!
1 cup (scant) graham cracker crumbs
1/2 tsp cinnamon
2 tbs sugar
3 tbs butter, melted
1/4 cup finely chopped pecans or walnuts
16-oz cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tbs heavy whipping cream
1 tbs cornstarch
1 tsp vanilla
1 large apple, thinly sliced (about 1 1/2 cups)
1 tsp cinnamon
1/4 cup sugar
1 tbs finely chopped pecans or walnuts
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 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.
Oven: Bake at 325° F about 45 minutes to 1 hour, then turn the oven off and let it cool in the oven for about 4 hours.
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