Featured Pinch Tips Video
- 1 lb
- cream cheese (regular or lowfat)
- 3 large
- 1 c
- sugar (or 1/2 cup splenda blend)
- 1 pinch
- 1 tsp
- 1 tsp
- lemon juice
- prepared graham cracker crust
1Prepare crockpot by placing a cereal bowl upside down and placing a small plate on top of that. Preheat crockpot to "high" setting
2Add sugar to softened cream chease. Add eggs one at a time and beat at low speed. Add remaining ingredients and continue to blend until sugar is dissolved into cream cheese mixture--about two minutes.
3Easiest way to do this is to place empty crust onto plate in crockpot and carefully pour filling into crust. You may have a little extra filling.
4Place lid on crockpot and cook until center is set. This works out to about two hours and forty five minutes for my cooker. I usually turn off the heat and remove the pie at the cheesecake at the three hour point.
5Allow cheesecake to cool completely. Of course, it tastes best after sitting in the refrigerator overnight, but if you can't do that at least give it a couple of hours. It's great by itself or with toppings. Because of the even heat, the cheesecake should not crack and will be delicious.