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Slow Cooker Pear Cheesecake

slow cooker pear cheesecake
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 4:10 h
  • Ready In: 4:20 h

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Nutritional Info

This information is per serving.

  • Calories

    228.0

  • Fat

    6.8 g

  • Saturated Fat

    2.6 g

  • Polyunsaturated Fat

    0.8 g

  • Cholesterol

    12.0 mg

  • Sodium

    124.6 mg

  • Potassium

    370.9 mg

  • Carbohydrate

    41.2 g

  • Fiber

    5.5 g

  • Sugars

    11.0 g

  • Protein

    4.3 g

Slow cooker pear cheesecake. Very delicious dessert cooked in a slow cooker. The gingersnap crust adds flavor contrast to the pears in this creamy cheesecake.

Ingredients

  • 8 oz (240 g) reduced-fat cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (250 ml) reduced-fat sour cream
  • 1 large egg,beaten
  • 1 teaspoon vanilla extract
  • 1 medium pear,peeled,cored and thinly sliced
  • Gingersnap Crumb Crust (see recipe below)
  • Gingersnap Crumb Crust:
  • 1/2 cup graham cracker crumbs
  • 1/2 cup gingersnap cookie crumbs
  • 2-3 tablespoons unsalted butter
  • 2-3 tblespoons honey

Method

Step 1

In mixing bowl,combine cream cheese,sugar,all-purpose flour and salt. Beat until smooth. Stir in sour cream,beaten egg,and vanilla. Arrange pear slices on crust in springform pan. Pour filling over pears.

Step 2

Spray inside of slow cooker with cooking spray. Place cheesecake in slow cooker. Cover,placing 3 layers of paper towels under lid and cook on high-heat setting for 3½-4 hours. Turn off heat and let stand,covered in crock pot for 1 hour.

Step 3

Remove slow cooker pear cheesecake from crock pot and cool on wire rack. Place in refrigerator for 8 hours.

Step 4

Gingersnap Crumb Crust: In springform pan,combine all ingredients,except honey. Mix well and add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1-inch (2.5 cm) up side of pan.

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