Baked butternut snap cheesecake

Submitted by Christy Roth

Baked butternut snap cheesecake

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Serving: 4
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes


  • 150g butternut snap cookies
  • 50g melted butter
  • 250g philadelphia cream cheese
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 140ml sour cream
  • 140g caster sugar
  • 40g plain flour


  • Blend 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.
  • Mix together cream cheese, sugar, eggs, sour cream, vanilla essence and flour until really well blended.
  • Pour mix over the biscuit base and cook in slow cooker on high with a tea towel under the lid for 2.5 hours.
  • Adapted from the recipe at

4 thoughts on “Baked butternut snap cheesecake”

  1. 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

  2. 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

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