Decadent Crock Pot Raspberry Cheesecake Delight

Ingredients

- Graham Cracker Crust
- 1 1/2 cups graham crackers, crushed
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted

- Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup confectioners’ sugar
- 1/2 cup heavy cream
- 1/2 cup crème fraîche

- Raspberry Topping
- 10 oz frozen raspberries, thawed
- 1/2 cup fresh raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water

Instructions

1. Prepare the Graham Cracker Crust
a. In a medium mixing bowl, combine crushed graham crackers and sugar.
b. Add melted butter and mix until the mixture resembles wet sand.
c. Press the mixture evenly into the bottom of a 7-inch springform pan, ensuring it's well compacted.

2. Make the Cheesecake Filling
a. In a large bowl, beat the softened cream cheese until smooth and creamy.
b. Gradually add confectioners' sugar and continue beating until well combined and fluffy.
c. Pour in heavy cream and crème fraîche, mixing until the filling is smooth and thoroughly mixed.
d. Pour the cheesecake filling over the graham cracker crust, spreading it evenly with a spatula.

3. Set Up the Crock Pot
a. Place a trivet or three small foil balls at the bottom of your Crock Pot.
b. Add about 1 cup of water for steam.
c. Lower the cheesecake pan carefully onto the trivet/foil balls in the Crock Pot.

4. Cook the Cheesecake
a. Cover the Crock Pot with a lid lined with paper towels to trap moisture.
b. Cook on low for PT3H (3 hours) until the center of the cheesecake is set but jiggly.

5. Prepare the Raspberry Topping
a. In a small saucepan, combine thawed frozen raspberries and sugar. Cook over medium heat until the raspberries break down, about 5 minutes.
b. In a separate bowl, mix cornstarch and water to create a slurry.
c. Stir the slurry into the raspberry mixture and cook until thickened, about 2 minutes.
d. Let the topping cool before spreading over the cheesecake.

6. Serving and Garnishing
a. Once the cheesecake is fully cooked, remove it from the Crock Pot and let it cool to room temperature.
b. Refrigerate for at least 4 hours or overnight for best results.
c. Spread the cooled raspberry topping over the cheesecake and garnish with fresh raspberries before serving.

Total Time

PT7H45M
7 hours and 45 minutes

Type of Dish

Dessert

Keywords

Cheesecake, Raspberry, Crock Pot, No Bake, Dessert, Graham Cracker, Cream Cheese, Sweet Treat, Homemade, Easy Dessert

Recipe Yield

Feeds 4 adults

Calories

Total: 3480 calories

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