Easy Raspberry Cheesecake Recipe
2020-06-20- Cuisine: American
- Course: Dessert
- Skill Level: Child Friendly
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
348 -
Protein
7.7 g -
Carbohydrate
39.5 g -
Fat
13.2 g -
Cholesterol
58.3 mg -
Sodium
329 mg
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.
