May 6, 2015
2 hrs 30 mins
2 hrs 40 mins
150g butternut snap cookies
50g melted butter
250g philadelphia cream cheese
2 teaspoons vanilla essence
140ml sour cream
140g caster sugar
40g plain flour
1Blend the butternut snaps until in fine crumbs then thoroughly mix through the butter. Press into two small buttered/greased springform pans until the base is covered.
3Mix together cream cheese, sugar, eggs, sour cream, vanilla essence and flour until really well blended.
5Pour mix over the biscuit base and cook in slow cooker on high with a tea towel under the lid for 2.5 hours.
7Adapted from the recipe at https://www.philadelphia.co.uk/Recipes/Traditional%20Baked%20Cheesecake?r=9103
Submitted by Christy Roth
October 1, 2017
Brought the little spring pans & reduced the recipe& made these. Really good to eat. Can’t belive the thing that are made in the S/C
February 7, 2017
Have cooked this a couple of times has been delicious and I cooked mine in one larger tin 😊
January 20, 2016
I’ve cooked it twice and it’s turned out great. I actually cooked it in a lined 5ltr slow cooker but added extra cream cheese etc to make it bigger. Thankyou
November 30, 2015
I have baked this heaps. I add a few teaspoons of Kalhua and its amazing!
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