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    You are in: Home / Recipes / Crock-Pot / Slow-Cooker Cheesecake Recipe
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    Crock-Pot / Slow-Cooker Cheesecake

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    2 Total Reviews

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    • on July 12, 2013

      This worked perfectly. I made it in a 5 quart slow cooker, and my springform pan fit in well, with an inch or so on the narrow sides. I did not have a rack that fit, so used canning jar bands. These are just about 1/2 " high, which makes it easy to judge how much water to add. I also always put aluminum foil around the pan, to avoid any leaking. It was very quick to make, and then you just had to wait for it to steam and then cool. I hope to make different versions of this, as making it in the slow cooker is so much better than using an oven in the summer. Update: I made this again, but swirled some Nutella through the batter, creating a marbled effect - oh, man - was this ever good! I thinned the Nutella with some cream to make it easier to swirl.

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    • on July 03, 2012

      To make low carb, I made this without the crust, and used Splenda for sweetening. It was excellent...firm, but still very creamy. I usually use vanilla for flavouring, but almond worked well for a delightful change.

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    Nutritional Facts for Crock-Pot / Slow-Cooker Cheesecake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 359.9
    Calories from Fat 232
    Total Fat 25.8 g
    Saturated Fat 14.3 g
    Cholesterol 117.8 mg
    Sodium 288.4 mg
    Total Carbohydrate 27.8 g
    Dietary Fiber 0.2 g
    Sugars 23.1 g
    Protein 5.3 g


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