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Slow-Cooker Cheesecake with Raspberries
Slow-Cooker Cheesecake with Raspberries

Slow-Cooker Cheesecake with Raspberries

1 Review(s)
Cook Minutes 7 Hr 15 Min
Prep : 15 Min Cook: 7 Hr
Who knew you could cook a cheesecake in the slow cooker? This oh-so-simple slow-cooked cheesecake has a silky smooth texture and lots of flavour.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup graham crumbs
2 Tbsp. butter, melted
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened
1/2 cup sugar
1 Tbsp. flour
1 cup sour cream
2 eggs
1 cup raspberries
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How do I make it ?
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Step 1
Combine graham crumbs and butter; press onto bottom of parchment-lined 6-inch springform pan.
Step 2
Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs 1 at a time, mixing on low speed after each just until blended; pour over crust.
Step 3
Add enough water to 5-L round or oval slow cooker to fill to 1/2-inch depth. Place rack on bottom of slow cooker; top with filled springform pan. Cover with lid.
Step 4
Cook on HIGH 2 hours. Turn off heat. Let cheesecake stand in (covered) slow cooker 1 hour. Transfer cheesecake to separate wire cooling rack. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake 4 hours. Top with raspberries just before serving.
Kraft Kitchen Tips!
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Substitute
Substitute halved or sliced strawberries for the raspberries.
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Special Extra
Garnish with fresh mint leaves before serving.
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Note
If you don't have a rack that will fit in your slow cooker, you can instead use 4 metal jar lids placed on the bottom of the slow cooker to raise the springform pan off the bottom of the slow cooker.
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Note
For best results, do not cook this cheesecake on LOW, but on HIGH heat as directed in recipe.
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Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 9 g
45 %
Cholesterol 80 mg
Sodium 210 mg
9 %
Carbohydrate 16 g
Fibre 1 g
Sugars 11 g
Protein 5 g
Vitamin A
15 %
Vitamin C
6 %
Calcium
6 %
Iron
2 %
Servings
12 servings, 1 piece (78 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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