Raspberry Swirl Cheesecake - 365 Crockpot Recipe

8 servings
1 pound reduced-fat cream cheese, room temperature
1 cup reduced-fat sweetened condensed milk
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
Vanilla Cookie-Pecan Crust (recipe)
1/2 cup seedless raspberry preserves


Per Serving:
Calories: 348% calories from fat: 39 Protein (gm): 7.7 Carbohydrate (gm): 39.5 Fat (gm): 13.2 Saturated fat (gm): 5.9 Cholesterol (mg): 58.3 Sodium (mg): 329

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Beat cream cheese in large bowl until fluffy; beatin sweetened condensed milk, eggs, vanilla, and salt. Pour mixture into crust in springform pan. Swirl in raspberry preserves.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid, and cook on high until cheesecake is set, but still slightly soft in the center, about 3 hours. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight.