Apple Nut Cheesecake



  • 1 cup graham cracker crumbs
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1/4 cup finely chopped pecans


  • 16 ounces cream cheese
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract


  • 1 large apple, thinly sliced (about 1 1/2 cups)
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1 tablespoon finely chopped pecans


  1. Combine crust ingredients; press into a 7-inch springform pan.
  2. Beat sugars into cream cheese until smooth and creamy.
  3. Beat in eggs, whipping cream, cornstarch and vanilla extract. Beat for about 3 minutes on medium speed. Pour mixture into the prepared crust.
  4. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake.
  5. Put the cheesecake on a ring of aluminum foil to keep it off the bottom of the slow cooker.
  6. Cover and cook on HIGH for 2 1/2 to 3 hours.
  7. Turn off slow cooker and let stand in the covered pot for 2 hours or until cool enough to remove from slow cooker.
  8. Cool thoroughly and then remove springform sides. Chill.

Yield: 6 servings

Nutritional information per serving: Calories 238; calories from fat 25%; protein 8 g; carb 38 g, cholesterol 78 mg; sodium 154 mg; fiber 2 g

Dietary Exchanges: 1 fruit; 1 starch; 1 fat

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