I'm so crazy about this new cooking method for cheesecakes, that I've already made another version. I love this recipe because it calls for basic ingredients which leaves plenty of room for experimenting.
On Easter Sunday my dessert plans were changed from my my moms strawberry cake to baking a cheesecake instead. Well folks I didn't make just any cheesecake, but a "White Chocolate Strawberry Cheesecake". When dessert rolled around I asked everyone which cheesecake they preferred?
The Chocolate Swirl Cheesecake or this new strawberry one. I for one loved them both, but everyone said they liked the white chocolate cheesecake the best. I say make them both and you decided. Since making the white chocolate strawberry cheesecake, I have also added a Creamy Crock Pot Biscoff Cheese. Try them all and find out your favorite cheesecake.
Click here for a full step by step photo tutorial on how to prepare this recipe in the crock pot.
White Chocolate Strawberry Cheesecake
Inspired by: Chocolate Swirl Cheesecake
8 - graham crackers, crushed
1/4 - cup butter, melted
2 - 8 oz packages of cream cheese, softened
3/4 - cup sugar
3 - eggs
1 - teaspoon clear vanilla extract
1 - cup white chocolate chips, melted, and slightly cooled
1 - can strawberry pie filling (or cherry)
Crush 8 graham crackers to make the crust. In a small bowl add 1/4 cup melted butter with the graham crackers. Mix with a fork until just combined, and press into a 7 – 8 inch spring form pan, or something similar.(a 7 – 8 inch cake pan works or whatever will fit in your crock pot).
In a separate bowl blend the softened cream cheese with 3/4 cup of granulated sugar. You can use a hand mixer or kitchen aid. Slowly add 3 eggs, one a time, then 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. Make sure the chocolate mixture is cooled slightly before adding to prevent 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 spring form 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 pan.
Cover 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 crock pot 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 spring form pan and add the strawberry pie filling on top just before serving.
Note: Walmart has the small 7 inch round cake pans that fit perfectly in the crock pot. You can find them in the cake decorating isle.
I used my 8 - 9 inch spring form pan, but since one side had the latch it made it a bit uneven in the crock pot. I added a piece of rolled up foil on one side to prevent the cheesecake from sitting off balance in the crock pot.
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