Apple Nut Cheesecake

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

Filling:
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

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

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

Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch and vanilla extract. Beat for about 3 minutes on medium speed. Pour mixture into the prepared crust.

Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Put the cheesecake on a ring of aluminum foil to keep it off the bottom of the crock pot. Cover and cook on HIGH for 2 1/2 to 3 hours.

Turn off crock pot and let stand in the covered pot for 2 hours or until cool enough to remove from crock pot.

Cool thoroughly and then remove springform sides. Chill.

Makes 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