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

Details

Adapted from mommyskitchen.net

Preparation

Step 1

Crush 8 graham crackers to make the crust. In a small bowl add 1/4 cup melted butter with the graham crackers. 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 separate bowl blend the softened cream cheese with 3/4 cup of granulated sugar. You can use 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 hot. Make sure the chocolate mixture is cooled slightly before adding to prevent from cooking the eggs.

Pour the melted white chocolate 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. Remove the cheesecake from the crock pot let it cool on a baking rack for 30 minutes.

Transport the cheesecake to the refrigerator and store for at least 6 hours or overnight. Remove the spring form pan and add the strawberry pie filling on top just before serving.
Ingredients


Recipe Yields: 12 servings