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Baked butternut snap cheesecake

  

May 6, 2015

Baked butternut snap cheesecake 5 0 5 1
  • 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

Ingredients

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

Directions

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.

2

3Mix together cream cheese, sugar, eggs, sour cream, vanilla essence and flour until really well blended.

4

5Pour mix over the biscuit base and cook in slow cooker on high with a tea towel under the lid for 2.5 hours.

6

7Adapted from the recipe at https://www.philadelphia.co.uk/Recipes/Traditional%20Baked%20Cheesecake?r=9103

Submitted by Christy Roth

00:00

2 Reviews

gracy

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

Nicole

November 30, 2015

I have baked this heaps. I add a few teaspoons of Kalhua and its amazing!

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