Slow Cooker Cheesecake

2013-07-04
  • Yield : 8 serving plates
  • 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

    257
  • Fat

    18 g
  • Saturated Fat

    8 g
  • Polyunsaturated Fat

    1.2 g
  • Cholesterol

    44 mg
  • Sodium

    166 mg
  • Potassium

    51.2 mg
  • Carbohydrate

    20.4 g
  • Fiber

    0.3 g
  • Sugars

    3 g
  • Protein

    4.4 g

Slow cooker cheesecake. Very delicious cheesecake dessert baked in a slow cooker. You may also like Pear Cheesecake, another yummy dessert cooked in a crock pot.

Looking for more slow cooker recipes? Please check out our big collection-Slow Cooker Recipes

Slow Cooker Cheesecake

Ingredients

  • 1 pound (480 g) reduced-fat cream cheese
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1½ tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Cracker Crumb Crust (see recipe below)
  • For Cracker Crumb Crust:
  • 1¼ cups graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons melted butter
  • 1-2 tablespoon honey


Method

Step 1

In a large mixing bowl, combine cream cheese and sugar. Beat until light and fluffy.

Step 2

Add beaten eggs, cornstarch, and salt. Blend well.

Step 3

Mix in sour cream and vanilla Pour mixture into crust in spring form pan.

Step 4

Place pan on rack in 6-quart(6 l) slow cooker. Place 3 layers of paper towels under lid. Cover slow cooker and cook on high-heat setting for 2-3 hours(until cheesecake is set, but still slightly soft in the center).

Step 5

Turn off heat and allow standing, covered in slow cooker 1 hour. Remove slow cooker cheese cake from crock pot and cool on wire rack. Refrigerate, covered for at least 8 hours.

Step 6

Graham Cracker Crumb Crust: In 7-inch(17.5 cm) spring form, combine all crust ingredients. Mix well and pat mixture evenly on bottom and 1-inch(2.5 cm) up side of pan.

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