Slow-Cooker Cheesecake with Raspberries

Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games held in 776 BC.

This is vegetarian recipe. Dish can be prepared in 320 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Slow-Cooker Cheesecake with Raspberries

Cooking Method: Slow cooking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 180 min Rest Time 120 min Total Time 5 hrs 20 mins

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Graham cracker crumbs
• 0.5 cup Unsalted butter, melted
• 2 package Cream cheese, softened
• 1 cup Granulated sugar
• 0.25 cup All-purpose flour
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 0.5 cup Sour cream
• 1 cup Raspberries
• 2 tablespoon Powdered sugar

Instructions

1. In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a greased slow cooker.
2. In a mixing bowl, beat cream cheese, granulated sugar, flour, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream.
3. Pour cream cheese mixture over the crust in the slow cooker. Cover and cook on low for 3 hours or until center is set.
4. Turn off the slow cooker and let the cheesecake rest in the slow cooker for 2 hours.
5. Remove the cheesecake from the slow cooker and let it cool completely. Refrigerate for at least 4 hours or overnight.
6. Before serving, top the cheesecake with raspberries and sprinkle with powdered sugar.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 30g47%

Total Carbohydrate 40g14%

Sugars 30g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.