Blogger Angie McGowan of Eclectic Recipes shares a cheesecake recipe made in the slow cooker.
SAVE ON THIS RECIPE!
To help prevent cheesecakes from cracking, let them cool completely in the water in the slow cooker after cooking, with the lid removed.
Cheesecakes can be made any flavor just by changing the jam flavor. Try this cheesecake in a blackberry, raspberry or apricot version.
This cheesecake can also be baked in a water bath in the oven at 325°F for 30 to 40 minutes or until set.
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