Crockpot Cheesecake

Crockpot Cheesecake
Crockpot Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1

    cup vanilla wafer crumbs

  • 1/2

    tsp lemon zest

  • 1

    tbsp sugar

  • 3

    tbsp butter, melted

  • Filling

  • 16

    oz cream cheese

  • 2/3

    cups sugar

  • 2

    large eggs

  • 1

    tbsp flour or cornstarch

  • 1

    tsp vanilla

Directions

Combine crust ingredients. Pat into a 7-inch springform pan. Beat cream cheese and sugar together until smooth; beat in eggs and continue beating on medium speed of a hand-held electric mixer for about 3 minutes. Beat in remaining ingredients and continue beating for about 1 minute. Pour batter into the prepared crust. Place the cheesecake on a rack in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot after turning it off for about an hour or 2, until cool enough to handle. Cool thoroughly before removing pan sides. Chill in the refrigerator before serving, and refrigerate any leftovers. To make a luscious lemon cheesecake add 1 tsp fresh lemon zest and 2 tbsp fresh lemon juice to filling NOTES can use chocolate wafers. almond flavouring can be substituted for vanilla, especially when topping with fresh strawberries

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