Caramel Swirl Apple Cheesecake Crock Pot

This recipe made in the crock pot making your life easier by freeing up the oven for other comfort food to be prepared. Also keeps your kitchen cooler. Creamy cheesecake is swirled with prepared caramel and topped with cinnamony apple slices. This is made in a 7 inch spring-form pan that rests on a foil ring.

Steps

Prepare pan:.

Grease a 7 or 8 inch spring-form pan with pam or butter.

Cut wax paper to cover bottom and butter it.

Make sure the pan fits in your crock-pot.

I was able to use an 8 inch spring form in mine.

It does not rest on the bottom of the crock-pot but rests on the top edge.

Which is a good thing ! or crumble up foil making a ring with it then placing it in the crock pot so the pan rests and stays lifted off the bottom of the crock.

Crust:.

Mix all the ingredients for the crust.

Place in the prepared spring-form pan , using an oiled plastic wrap over the crust press down to form a crust around the bottom and just over the seam of the pan.

A nice trick for spreading the crust with ease and no sticking to hands.

Discard wrap.

Topping:.

In a large pan over high heat add topping ingredients.

Bring to a boil and then simmer till reduced about 7 minutes.

Set aside keeping in pan.

Filling:.

Beat cream cheese and sugar till completely smooth with no lumps.

Must be smo.

Ingredients

apple cider, graham cracker, oatmeal, brown sugar, cinnamon, butter, apples, cream cheese, sugar, eggs, vanilla, yogurt, flour, caramel ice cream topping, pecans