Slow-Cooked Strawberry 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 vanilla extract
- 1 C white chocolate chips, melted
- 1 can 20 oz can, light strawberry pie filling
Crush 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.
When you’ve decided your cheesecake is cooked through all the way remove the cheesecake from the crockpot and let it sit for about 30 minutes. After it sits for 30 minutes transport your cheesecake to the refrigerator for 6 hours or overnight. Remove from the spring form pan from the cake and add the strawberry filling on top just before serving.