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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

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

Instructions
 

  • 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 https://www.philadelphia.co.uk/Recipes/Traditional%20Baked%20Cheesecake?r=9103