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Enjoy this recipe from Slow Cooker to the Rescue.
Submitted by: Tina Butler from Royse City, TX
8 graham crackers, crushed
1/4 c. butter, melted
2 8-oz. pkgs. cream cheese, softened
3/4 c. sugar
3 eggs
1 t. clear vanilla extract
1 c. white chocolate chips, melted and slightly cooled
21-oz. can strawberry pie filling
In a bowl, combine graham cracker crumbs and butter. Mix well and press into an 8" springform pan; set aside. In a separate bowl, beat together cream cheese and sugar with an electric mixer on medium speed until creamy. Beat in eggs, one at a time, and vanilla; mix until well blended. Beat for 3 minutes, until smooth. Stir the melted white chocolate into the cream cheese mixture; spoon over graham cracker crust in pan. Pour one to 2 cups water into a slow cooker. Set pan carefully in water. Cover and cook on high setting for 3 hours, or until center of cheesecake is set. Remove cake to wire rack to cool; refrigerate for 3 hours before serving. At serving time, spoon pie filling over cake. Serves 8. | |
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In a bowl, combine graham cracker crumbs and butter. Mix well and press into an 8" springform pan; set aside. In a separate bowl, beat together cream cheese and sugar with an electric mixer on medium speed until creamy. Beat in eggs, one at a time, and vanilla; mix until well blended. Beat for 3 minutes, until smooth. Stir the melted white chocolate into the cream cheese mixture; spoon over graham cracker crust in pan. Pour one to 2 cups water into a slow cooker. Set pan carefully in water. Cover and cook on high setting for 3 hours, or until center of cheesecake is set. Remove cake to wire rack to cool; refrigerate for 3 hours before serving. At serving time, spoon pie filling over cake. Serves 8. |
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