Easy Raspberry Cheesecake Recipe2020-06-20
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
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This information is per serving.
Easy raspberry cheesecake recipe. Very easy and tasty vanilla Cookie-Pecan Crust based dessert cooked in 6 quart (6 L) slow cooker.
Top this fabulous raspberry cheesecake with fresh raspberries.
To make Vanilla Cookie-Pecan Crust you need to use the following ingredients:
1 cup vanilla wafer cookie crumbs,
1/4 cup ground toasted pecans,
3 tablespoons unsalted butter, melted,
3 tablespoons clear honey
In a 7-inch (17.5 cm) springform pan, combine vanilla crumbs, pecans, and butter. Mix well.
Add enough honey for the mixture to stick together. Pat vanilla mixture evenly on the bottom and 1-inch (23.5 cm) up the side of the springform pan.
Variation: Blueberry Cheesecake-Substitute blueberry preserves for the raspberry preserves, brown sugar for granulated sugar, and orange extract for the vanilla. Add 1 tablespoon of grated orange zest to the cheesecake mixture.
Easy Raspberry Cheesecake Recipe
- 1 pound (480 g) low-fat cream cheese,at room temperature
- 1 cup (250 ml) reduced-fat sweetened condensed milk
- 2 eggs,beaten
- 1/4 teaspoon salt
- Vanilla Cookie-Pecan Crust
- 1/2 cup (125 ml) seedless raspberry preserves
- 1 teaspoon vanilla
In a large mixing bowl, beat cream cheese until fluffy. Stir in milk, eggs, vanilla, and salt. Beat well.
Pour cheesy mixture into crust in springform pan. Swirl in raspberry preserves.
Place pan in rack in slow cooker. Cover and place 3 layers of paper towels under lid. Cook on high-heat setting for 3 hours or until cheesecake is set, but still lightly soft in the center.
Turn off slow cooker. Open the lid and remove cheesecake from cooker. Transfer to wire rack and cool. Cover and refrigerate 8 hours or overnight.