Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

Crock-Pot Cheesecake

List of Ingredients




Crust:
11/4 cups graham cracker crumbs
1/4 cup margarine or butter, melted
Cheesecake:
2 packages (8 ounces each) plus 1 (3-ounce) package cream cheese, softened
1/2 cup sugar
2-3 tablespoons flour
3 eggs
1/2 cup strawberry preserves
1 pint fresh strawberries


Recipe



Preheat oven to 350 degrees. Grease and flour inside of Bread 'n Cake Pan*.

Mix together the graham cracker crumbs and melted margarine. Press into Bread 'n Cake Pan. Do not cover with the lid. Bake in oven for 5-7 minutes. Set aside.

With an electric mixer, cream the softened cream cheese until smooth; mix in sugar and flour. Add the eggs, one at a time; beat until fluffy. Fold in strawberry preserves. Pour over the baked crust in the Bread n' Cake Bake Pan. Place the lid on the pan. Pace in crock pot and cover. Cook on HIGH 21/2 to 3 hours.

Remove when cheesecake is set. Remove pan from crock pot. Allow to cool. Cover and refrigerate 8 hours. Remove and un-mold onto plate, invert cheesecake onto serving platter. Top slices with fresh strawberries for serving.