Chocolate Cheese Pie - 365 Crockpot Recipe

10 servings
1 pound reduced-fat cream cheese, room temperature
3/4cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 ounce bittersweet chocolate, melted
1/4 cup Dutch process cocoa
Chocolate Cookie Crumb Crust (recipe)
11/2–2 cups whipped topping or whipped cream
Chocolate curls, as garnish

Per Serving:
Calories: 225% calories from fat: 32 Protein (gm): 7.7 Carbohydrate (gm): 30.3 Fat (gm): 8 Saturated fat (gm): 3.4 Cholesterol (mg): 38.6 Sodium (mg): 311

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5

1. Beat cream cheese until fluffy in large bowl; beat in sugar, eggs, vanilla, and salt. Mix in melted chocolate and cocoa. Pour filling into crust in springform pan.
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 just set in the center, 21/2 to 3 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8
hours or overnight. Spread whipped topping over cheesecake and garnish with chocolate curls.

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.

Pear Cheesecake - 365 Crockpot Recipe

8 servings
8 ounces reduced-fat cream cheese, room temperature
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup reduced-fat sour cream
1 egg
1 teaspoon vanilla extract
1 medium pear, peeled, thinly sliced
Gingersnap Crumb Crust (recipe)
Chopped candied ginger, as garnish

Per Serving:
Calories: 270% calories from fat: 37 Protein (gm): 5.5nCarbohydrate (gm): 37.6nFat (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, sugar, flour, and salt in large bowl until smooth; beat in sour cream, egg, and vanilla. Arrange pear slices on crust in springform pan; pour filling over pears.
2. Place cheesecake on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 31/2 to 4 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight. Garnish with candied ginger.

New York-Style Cheesecake - 365 Crockpot Recipe

8 servings
1 pound reduced-fat cream cheese, room temperature
1/2 cup sugar
2 eggs
11/2 tablespoons cornstarch
1/4 teaspoon salt
3/4cup reduced-fat sour cream
1 teaspoon vanilla
Graham Cracker Crumb Crust (recipe)

Per Serving:
Calories: 335% calories from fat: 46 Protein (gm): 10.1 Carbohydrate (gm): 35.4 Fat (gm): 17.0 Saturated fat (gm): 8.1 Cholesterol (mg): 86.6 Sodium (mg): 546

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 3.0

1. Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch, and salt,
blending well. Mix in sour cream and vanilla; pour into crust in springform pan.
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, 2 to 3 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight.

Cream Cheese Glaze - Best Crockpot Recipes

Makes about 3/4cup

2 ounces reduced-fat cream cheese, room temperature
1 tablespoon margarine or butter, room temperature
1/2 teaspoon vanilla
11/2 cups powdered sugar
Milk

1. Beat cream cheese, margarine, and vanilla in medium bowl until
smooth; beat in powdered sugar and enough milk to make thick glaze
consistency.