Blueberry Crockpot Cheesecake
Serving Size / Yield
- 8 whole sheets of cinnamon graham crackers
- ¼ C Butter, Melted
- 2 packages (8 oz) low-fat cream cheese, softened
- ¾ C granulated sugar
- 3 whole eggs
- 1 tsp clear almond extract
- 1 C white chocolate chips, melted
- 1 can 20 oz can, blueberry pie filling
Begin by crushing the cinnamon graham crackers completely. Then add ¼ melted butter until they are combined together thoroughly. Press the mixture evenly in the bottom of a spring form pan or whatever will fit into your crockpot.
In a separate bowl combine the softened cream cheese with ¾ cup of granulated sugar. Mix thoroughly before slowly adding 3 eggs and a teaspoon of vanilla. Continue to mix for about 3-4 minutes until smooth and lump free.
Melt the white chocolate chips either on your stovetop or in your microwave. After your chips are melted let them cool slightly and add it to the filling mixture. Pour the cream cheese and white chocolate mixture on top of your graham cracker crust.
Pour 2-3 cups of water into your slow cooker. You will want enough water to steam your cheesecake for a few hours. Set the cake pan into the crockpot and be sure that it doesn’t touch the water. Cover the crockpot and cook on high for about 3 hours. Don’t remove the lid from the crockpot while your cheesecake is cooking. It needs the heat to cook.