White Chocolate Strawberry Cheesecake

By KSmitherman

Ingredients

• 8 - graham crackers, crushed
• 1/4 - cup butter, melted
• 2 - 8 oz packages of cream cheese, softened
• 3/4 - cup sugar
• 3 - eggs
• 1 - teaspoon Wilton's clear vanilla extract
• 1 - cup white chocolate chips, melted, and slightly cooled
• 1 - can Lucky Leaf strawberry pie filling (or Cherry)

Preparation

Step 1

Start by making the graham cracker crust. Crush 8 graham crackers, and mix with 1/4 cup melted butter in a small bowl. Mix with a fork until just combined, and press into a 7 - 8 inch spring form pan, or something similar. (a 7 - 8 inch cake pan works or whatever will fit in your crock pot).

In a bowl blend the softened cream cheese with 3/4 cup of granulated sugar with a hand mixer or kitchen aid. Slowly add 3 eggs, one a time, then vanilla, mixing until thoroughly blended. Continue to beat for three more minutes, creating a smooth, lump free mixture.

Melt the white chocolate chips in a small bowl on the defrost setting of your microwave. Using the defrost setting will melt the white chocolate, but not get them too hot. Make sure the chocolate mixture is cooled slightly before adding to prevent from cooking the eggs.

Pour the melted white chocolate chips into the cream cheese batter and mix to combine. Pour the cream cheese mixture into the spring form or cake pan. Set pan aside.

Pour 2-3 cups of water into your slow cooker. You want enough water to steam your cheesecake for a few hours and not run out, but not so much water that it gets into your pan.

Cover and cook on high for 3 hours or until a knife inserted in the middle comes out fairly clean, and the cheesecake does not jiggle. Do not remove the lid during the cooking process, it needs all that heat!

When finished, run a knife along the edge of the cheesecake, turn off the slow cooker, and allow it to cool for an hour in the crock pot, before transporting it to the fridge. ( I just removed it from the crock pot and let it cool on a cooling rack)

Store cheesecake in the refrigerator for at least 6 hours or overnight. Add the strawberry pie filling on top of the cheesecake just before serving.

Recipe Yields: 12 servings