Easy Raspberry Cheesecake Recipe

2020-06-20
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 3:00 h
  • Ready In: 3:10 h

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Nutritional Info

This information is per serving.

  • Calories

    348
  • Protein

    7.7 g
  • Carbohydrate

    39.5 g
  • Fat

    13.2 g
  • Cholesterol

    58.3 mg
  • Sodium

    329 mg
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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

Instructions:

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

Ingredients

  • 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

Method

Step 1

In a large mixing bowl, beat cream cheese until fluffy. Stir in milk, eggs, vanilla, and salt. Beat well.

Step 2

Pour cheesy mixture into crust in springform pan. Swirl in raspberry preserves.

Step 3

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.

Step 4

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.

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