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 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.