Simple Crock Pot Apple Cheesecake Recipe
Apple desserts are always at the top of my list, and this easy crock pot apple cheesecake will soon be at the top of yours.
The velvety smooth cheesecake, cinnamon, and melt-in-your-mouth tart green apple slices create the perfect combination of flavor and texture. It is light and not overly sweet, so you won’t be stuck on the couch in a sugar coma on Christmas Eve night.
The best part? When you are ready to bake, all you have to do is toss it in the crock pot on high. Then you are free to carry on with the rest of your gift wrapping and holiday prep. Happy baking!
Simple Crock Pot Apple Cheesecake
This Simple Crock Pot Apple Cheesecake, with velvety smooth cheesecake, cinnamon, and melt-in-your-mouth tart green apple slices, is the perfect combination of flavor and texture.
Cheesecake Crust
- 1 cup graham cracker crumbs (scant cup)
- 1/2 teaspoon cinnamon (ground)
- 2 tablespoons sugar
- 3 tablespoons butter (melted)
- 1/4 cup pecans or walnuts (finely chopped )
Cheesecake Filling
- 16 ounces cream cheese
- 1/4 cup brown sugar
- 1/2 cup granulated white sugar
- 2 eggs (large )
- 3 tablespoons heavy whipping cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
Cheesecake Topping
- 2 green apples (large, thinly sliced)
- 1 teaspoon cinnamon (ground )
- 1 pinch nutmeg ( ground )
- 2 tbsp light brown sugar
Crust
Combine crust ingredients. Pat into the bottom of a 7-inch springform pan.
Filling
Beat the sugars into the cream cheese until smooth and creamy. Beat in the eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes with hand-held electric mixer on medium speed. Pour the mixture into the prepared crust.
Topping
Combine apple slices with sugar and cinnamon. Arrange the coated apple slices in an even circular pattern over the top of cheesecake, as shown in the picture.
Baking
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. Turn off the Crock Pot and let stand in the covered pot for about 1 hour, or until cool enough to handle. Chill in the refrigerator and dust with nutmeg before serving.
