Crock Pot Cheesecake Recipe
Keep the oven free on busy holidays with this fix-it-and-forget-it Crock Pot cheesecake recipe.
High-speed blender or food processor
(or pecans, toasted)
(to taste, optional)
(or up to ½ cup pure cane sugar or 1 tsp liquid stevia)
Make the Crust:
Grind the nuts in a high-powered blender or food processor until they become floury.
In a small bowl, mix the ground nuts with the coconut oil or butter, egg, and stevia if using.
Press into the bottom of a pan that will fit in the bottom of your Crock Pot with a little room on each side.
Make the Filling:
In a blender or stand mixer, combine all the filling ingredients and blend well.
Taste to make sure it is sweetened to taste.
Pour over the crust.
Put about 1 cup of water in the bottom of the Crock Pot.
Carefully place the dish with the cheesecake into the Crock Pot, making sure not to get water in it.
Put the lid on the Crock Pot.
Turn Crock Pot on high and cook for about 2 hours, checking occasionally to make sure there is still water in the bottom.
The cheesecake is done when the middle is set and the top barely starts to crack.
Turn off the heat and leave the cheesecake in the Crock Pot until cooled.
Chill in the refrigerator for a few hours before serving.
Make a simple chocolate ganache to pour over the cheesecake with equal parts warmed heavy cream and chocolate chips.
Top with assorted berries and sliced strawberries.
for the fall.
Copyright © Wellness Mama · All Rights Reserved