Baked butternut snap cheesecake


May 6, 2015

Baked butternut snap cheesecake 5 0 5 2
  • Prep: 10 mins
  • Cook: 2 hrs 30 mins
  • 10 mins

    2 hrs 30 mins

    2 hrs 40 mins

  • Yields: 4-8 depending on serving size


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


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

Submitted by Christy Roth


4 Reviews

Daphne Davis

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

Janette Rankin

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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