Crockpot Cheesecake

This is another wonderful dessert recipe you bake in the crockpot!

I just HAD to give it a try when I saw the recipe at

A Year of Slowcooking.

I am always intrigued by the things you can actually do in a crockpot!

This is so easy and delicious...as well as versatile. I added peanut butter, but you could add fruit or swirl chocolate in it!

Another option would be to make an Oreo cheesecake. Use cookies instead of crackers for the crust - reduce the sugar in the filling - and add more chopped cookies to the batter???

The 'tip' I always share when it comes to 'baking' desserts in the crockpot....Before placing the cover on to bake, place a couple of paper towels just under the lid.  It will catch the moisture

from the lid so your dessert doesn't end up with a soggy top.

I also substituted Splenda for the sugar and used 1/3 reduced fat cream cheese. Splenda bakes faster so our cheesecake was done  on the quicker end of timing.  Do NOT use fat free cream cheese because it contains water and you'll have a runny dessert.

CROCKPOT CHEESECAKE

Crust:

1 cup graham cracker crumbs

2 Tb. brown sugar

3 Tb. melted butter

Filling:

2 - 8 ozs. pkgs. cream cheese, room temperature

(or microwave for 20 seconds)

3/4 c. white sugar

2 large eggs, room temperature

(can place in warm water for a few minutes)

1/4 c. heavy cream

1 tsp. good vanilla

1 Tb. flour

(I added about 1/2 c. peanut butter also)

First, find a baking dish that will fit into your crockpot.  I used a smaller sized Corning Ware dish - 1.5 quart. It fit nicely in my 6-qt. crockpot. You're going to make a water bath.

In a plastic zipper bag, crush the graham crackers into crumbs with a rolling pin.  Mix with brown sugar and melted butter. Blend until wet and crumby. Press the crumbs into the bottom of the dish.

(I can't recall for sure, but do think I spritzed it with a little cooking spray).

In a large bowl, place cream cheese, sugar, eggs, cream, vanilla and flour. Beat with a mixer until smooth. Pour mixture over the crust.

Pour 1/2 - 1 c. of water in bottom of the crockpot.  Lower the dish inside, being careful not to slosh water into your cheesecake.

Place paper towels over the top of the crockpot; cover and cook on high for 2 - 3 hours.  Check about halfway through cooking time to see how it's doing. (some crockpots are faster you know).

The cheesecake is done when the edges are no longer shiny and have set. (If you touch it lightly, nothing should stick to your

finger). Allow to sit in crockpot to cool for an hours before removing. Refrigerate for atleast 2 hours before cutting and serving.

Linked to Weekend Potluck
Thursday's Treasures
Totally Tasty Tuesday
Gooseberry Patch Roundup
Mix it up Monday
Foodie Friends Friday
Slow Cooker Thursday
Whatcha Crockin Wednesday

Easy Peasy Cake Batter Dip

I couldn't wait to share this one with you, so you get a Bonus #2 recipe today!

I was treated to this lovely dish by a non-blogging friend this week.  She had found it at Pinterest, so I was shocked I had not seen it before now.

THREE simple ingredients and you've got a fun and yummy snack!

Cake mix (any flavor you choose)...Yogurt (any flavor you choose)...and a little bit of Cool Whip!  Seriously!!

And you can easily double, triple or quadruple this recipe.

It is sooo delicious and refreshing.,,,,AND QUICK to make! 

My friend was amazed at how well this kept in the fridge too.

She had used cherry chip cake mix with cherry yogurt.  It was pink and so pretty! One of her friends had tried it using a chocolate cake mix and vanilla yogurt and was very pleased.

I sure do love versatilty!  You could make this different every time if you wanted to.

The recipe I was given was for a large batch, and when I went online to look for the recipe, it was for a small batch, so I'm sharing both with you. 

So if you just want a taste, you can do it...or if you want to feed a crowd, you can do that too!

Give it a try - everyone who tastes it will love it!

CAKE BATTER DIP

(Large Batch)

1 (18 ozs) box cake mix

(I used cherry chip)

1-1/2 c. yogurt

(I used vanilla)

2 c. Cool Whip

(I used fat free)

Combine all ingredients in a bowl and stir until blended.  Cover & refrigerate! Serve with graham crackers or vanilla wafers.

THAT'S IT!!!!!!!!!

(Small Batch)
3 - 2 - 1 Funfetti Cake Batter Dip from
little bitty bakes

3 tbsp. Funfetti cake mix
2 tbsp. plain yogurt
1 tbsp. cool whip (or whipped cream)


Whisk cake mix and yogurt until smooth. Fold in cool whip. Refrigerate until serving. Serve with pretzels or animal crackers.

Linked to Weekend Potluck
Melt in Your Mouth Monday
Mix it up Monday
Ingredient Spotlight - Yogurt

Hearty Vegetable Burger Soup

This is a great & delicious warm-you-up soup!

I made it the same day I saw it posted at 4 Little Fergusons.

Tonya sure knows how to 'suck me in' with her recipes.  I try a number of them and am always pleased, so if she says it's good,

I'm on it!

I had some leftover lean ground beef already in the fridge, and hubby and I had just been talking how we wanted to eat less meat, more veggies - and that soup would be a good option.

And there it was!  A simple soup with several options to make it our own.  I love adding mixed veggies to my soups, but I used some green beans that my hubby had taken time to process and freeze  during a busy day this past summer.

I LOOOOOOVE tomato soup and I already had some leftover in the fridge, and some chopped celery also. More reasons why I decided to make it...I got to use up some on-hand ingredients.

I added a couple of small potatoes and a little bit of corn.  Add carrots or any favorite veggies.  It's all gonna be good -

and good for you.

I did cut this recipe in half since there are only two of us, but if you need more, the recipe is perfect for a larger family.

I'm sure you'll love it too - it is VERY delicious.

I hope you enjoy it soon. Serve it with a salad, rolls or a sandwich and you're ready to chow down.

HEARTY VEGETABLE BURGER SOUP

1 stick butter

(or Smart Balance)

1 c. flour

(I used a little less of white wheat)

1 qt. water, or more as it cooks

2# extra lean ground beef

1 medium onion, chopped

2 potatoes, cubed

2 cans tomato soup

1 tsp. pepper

1 cup celery, chopped

2 c. frozen mixed veggies, or 1 c. corn & 1 c. green beans

1 cube beef bouillon

(I had reduced sodium on hand)

In a saucepan, melt butter; add flour and stir to a smooth paste.  Add water, and heat until blended.

In a soup pot, brown the burger and drain. Add the flour mixture and remaining ingredients.  Simmer on low 2 - 4 hours.

I'm sure this would work nicely in a crockpot also!

YUM! SLURP! YUM!

Linked to Ingredient Spotlight

Sugar Free Caramel Apple Salad {A Favorite!}

I'm excited to share one of my favorite dishes (from my archives) with you today!

Simple...easy...delicious...and healthy! How can ya beat it? 

This is another Weight Watchers recipe - I believe you can count
1/2 c. salad = 2 points. (Prior Points Plus)

Hurrah!

It doesn't take many ingredients and I always have these things on hand...so I'm ready when the 'hankerin' hits! 

Chopping the apples is the hardest part...and you don't even have to get the mixer out!

MMMMMMMMM!

There have been times when I've made this, taken a taste, put the dish in the fridge, get it back out, take another taste, put it back, get it out...you get the picture! It's tough to stop eating it!

You might want to make this while your family is gone - that way they'll never have to know you made it. *-*

CARAMEL APPLE SALAD

1 (20 ozs) can crushed pineapple, slightly drained

1 (4-serving size) box sugar free butterscotch pudding mix

1 (8 ozs) tub frozen fat free whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, and stir in apples and nuts.

(I prefer to add nuts on top as they tend to soften)

It's best when eaten the same day it's made.

Linked to Totally Tasty Tuesday
Fit & Fabulous Friday
Weekend Potluck
       Ingredient Spotlight - Whipped Topping
          Ingredient Spotlight - Apples

  

Weight Watchers [Very Low Point] Spinach Dip

I can eat this wonderful concotion by the spoonsful.

It's delicious AND nutritious....and I love the added crunch of the water chestnuts.

It was almost as if someone knew what I had on hand....??

I had half a bag of spinach in the freezer that needed to be eaten...an envelope of Knorr Vegetable Soup Mix that had been there a while, a tub of opened sour cream also and an older can of water chestnuts that I'd purchased for something else and then didn't use! 

So I was very happy that I came across this simple recipe as I was scouring through my WW info and recipes. I'm not wild about fresh veggies, but can really enjoy them if I have a delicious dip like this to help get them in me.

Do hope you'll give this a try.  It's really very tasty.

Unless you have a big number of mouths to eat this up within a couple of days, I would suggest just making half a batch, as it really does make a lot, but doesn't hold for very long.

{Just measure the dry soup out and then use half.}

WEIGHT WATCHERS SPINACH DIP

1 envelope Knorr Vegetable Soup Mix

1-1/2 c. fat free plain yogurt

1 c. fat free sour cream

10 ozs. frozen chopped spinach, thawed & squeezed dry

chopped green onions, optional

1 small can water chestnuts, chopped, optional

Mix everything together and let chill for about an hour or two before serving.

WW Points (Prior Points Plus)

5 servings - 1 point each

Linked to Foodie Friday
Fit & Fabulous Friday