Apple Streusel Cheesecake

Cuisinart original


Makes one 7-inch cheesecake


½     teaspoon + 2 tablespoons butter, divided

1      apple, peeled and cored, cut in quarters

1      tablespoon lemon juice

1½   teaspoons ground cinnamon

½     cup brown sugar + 1 tablespoon, divided

1      cup vanilla wafers or gingersnap crumbs (about 24 cookies), broken up


16    ounces lowfat cream cheese, cut into 1-inch pieces, at room temperature

2      large eggs

3      tablespoons half-and-half

1      tablespoon cornstarch

1      teaspoon vanilla

Nutritional information

Nutritional information per serving (based on 8 servings): Calories 313 (49% from fat) • carb. 32g • pro. 9g • fat 17g • sat. fat 9g

• chol. 89mg • sod. 378mg • calc. 118mg • fiber 1g


Lightly coat the bottom and sides of a 7-inch springform pan with ½ teaspoon butter.

Insert 4-mm slicing disc in Cuisinart® Food Processor; cut apple to fit large feed tube. Place apple halves in feed tube; use medium pressure to slice. Remove apples, toss with lemon juice, cinnamon and 1 tablespoon brown sugar; reserve. Wipe

work bowl dry with a paper towel.

Insert metal blade in Food Processor. Place cookies in work bowl, pulse to chop, then pulverize into crumbs. Add 2 tablespoons butter and process until blended,

30 seconds. Press into bottom of springform pan. Do not wash work bowl.


Place cream cheese and remaining ½ cup sugar. Process until smooth, 30 seconds; scrape sides and bottom of work bowl. Process 30 seconds longer; scrape work bowl. Add eggs, process 20 seconds, scrape work bowl. Add half-and-half, corn- starch, and vanilla; process until smooth, 20 seconds. Pour ½ the cream cheese mixture in the prepared spring form pan. Top with ½ apple mixture. Repeat.

Place the rack in the ceramic pot of the Cuisinart® Slow Cooker. Place the spring- form pan on the rack. Cover and press the on/off button to turn the unit on. Set time to 2½ hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed.

Turn off. Lift the cheesecake from the slow cooker using hot pads and place on

a wire rack to cool completely. When cool, place in the refrigerator for at least 8

hours before serving.