Slow Cooker Black Forest Cheesecake

Course : Desserts
Serves: 1
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3/4 cup chocolate graham cracker cookies -- crushed
24 ounces fat-free cream cheese -- softened
1 1/2 cups sugar
3/4 cup egg substitute
1 cup semisweet chocolate morsels -- melted
1/4 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
8 ounces lite sour cream
21 ounces cherry pie filling
3/4 cup reduced-calorie frozen whipped topping -- thawed

Preparation / Directions:

Grease and flour Bread N' Cake Bake Pan. Spread crushed cookies in bottom of pan; set aside. Beat cream cheese with an electric mixer until fluffy; gradually add sugar, beat well. Add egg substitute slowly, mixing well. Add melted chocolate, cocoa, and vanilla until well blended. Pour into prepared pan. Place lid on pan and place in Crock-Pot. Cover Crock-Pot and cook on High for 4 hours. REmove from Crock-Pot and remove Bread N' Cake Bake Lid. Run a knife around edge of pan to release the sides. Let cool completely. Place lid back on Bread N/ Cake Bake Pan and refrigerate cheesecake for at least 8 hours. Remove cheese cake from refrigerator, invert pan and run bottom of Bread N' Cake Bake Pan briefly under warm water. On a plate invert Bread N' Cake Bake Pan and remove cheesecake. The invert cheesecake right side up onto serving platter. Spread cheesecake with cherry pie filling. Spread with thawed frozen whipped topping or top each slice with a dollop of whipped topping. Slice an

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