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Apple-Nut Cheesecake


1 cup (scant) graham cracker crumbs
teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
cup finely chopped pecans or walnuts

16 ounces cream cheese
cup brown sugar
cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla

1 large apple, thinly sliced (about 1 cups)
1 teaspoon cinnamon
cup sugar
1 tablespoon 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 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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