Apple Crisp Cheesecake

Apple Crisp Cheesecake

Nothing says fall like the taste of apple pie!

Ingredients

Yields 12 Servings
Crust
  • 1/4 c. brown sugar
  • 1 c. graham cracker crumbs
  • 3/4 c. rolled oats
  • 1/2 c. butter, melted
Cheesecake
  • 2 - 8 oz. packages cream cheese, softened
  • 2 Tbsp. corn starch
  • 1/4 c. brown sugar
  • 1/4 c. Firebee Apple Pie Honey
  • 1/8 tsp. ground ginger
  • 2 tsp. vanilla
  • 1/2 tsp. cinnamon
Apple Crisp Topping
  • 1/4 c. flour
  • 1/4 c. rolled oats
  • 1/4 c. brown sugar
  • 1/2 tsp. cinnamon
  • 2 Tbsp. oil
  • 2 medium to large apples, peeled and sliced
  • caramel topping (optional)

Instructions

Step 1

Place the chicken into the crockpot and top with the onions and garlic. Whisk together the soy sauce, Firebee Raw Honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken.

Step 2

Cover and cook on low for 2-3 hours, or on high for 1-2 hours. 

Remove the chicken from the sauce and pour the leftover sauce into a small saucepan. Add the water and cornstarch together and mix into the sauce. Cook until thickened, about 1-2 minutes. 

Step 3

Mix the chicken in with the sauce, and serve over cooked rice. Top with green onions and sesame seeds if desired.

Enjoy!


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