The Pioneer Woman Tasty Kitchen
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Crockpot White Chocolate Strawberry Cheesecake

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Level: Easy

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Description

Cheesecake baked in a crockpot! What a great time saver. This White Chocolate Strawberry Cheesecake is my version of a great basic chocolate cheesecake. The cheesecake steams over a hot water bath resulting in the creamiest cheesecake I have found. Plus no cracking!!

Ingredients

  • 8 whole Sheets Of Graham Crackers (each Sheet Has 4 Smaller Rectangles)
  • ¼ cups Butter, Melted
  • 2 packages (8 Oz. Size) Cream Cheese, Softened
  • ¾ cups Granulated Sugar
  • 3 whole Eggs
  • 1 teaspoon Clear Vanilla Extract
  • 1 cup White Chocolate Chips, Melted
  • 1 can 20 Oz Can, Strawberry Pie Filling

Preparation

Crush 8 graham crackers to make the crust (use your food processor or whatever method you prefer). In a small bowl add 1/4 cup melted butter in with the graham crackers. Mix with a fork until just combined, and press into a 7 or 8-inch springform pan, or something similar. (A 7- or 8-inch cake pan works as well, or use whatever will fit into the crock of your crockpot).

In a separate bowl blend the softened cream cheese with 3/4 cup of granulated sugar. You can use a hand mixer or stand mixer. Slowly add 3 eggs, one a time, then add 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. When it’s melted, remove it from the microwave and allow it to cool a bit. Make sure the chocolate mixture is cooled slightly before adding it to the filling mixture, to prevent it 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 springform 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 cheesecake pan. Set the cake pan into the crockpot so that it doesn’t touch the water.

Cover the crockpot 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 crockpot and 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 springform pan from the cake and add the strawberry pie filling on top just before serving.

Inspired by: The Hill Country Cook.

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