For your next party or get together, surprise your guests with Slow Cooker Salsa Cheesecake and serve with your favorite tortilla chips. Great because you make it ahead of time!
- Spray a 7-inch springform pan with cooking spray; sprinkle breadcrumbs over bottom of pan. Wrap bottom and sides of prepared pan with foil.
- With your mixer, beat both cream cheeses at medium speed until smooth.
- Blend salsa, flour, chile powder and cumin with cream cheese.
- Add egg and egg white; just until blended DO NOT OVERBEAT.
- Stir in Mexican blend cheese.
- Pour mixture into prepared springform pan.
- Place a 10-ounce custard cup or ramekin, upside down, in a round 5-quart slow cooker.
- Place springform pan on top of custard cup or ramekin.
- Slowly pour 4 cups hot water into slow cooker, being careful not to get water into cheese mixture.
- Place 8 paper towels over top of slow cooker before placing on lid.
- Cover. Cook on High for 1 hour and 45 minutes or until cheesecake is set.
- Turn slow cooker off. Uncover; discard paper towels (DO Not remove springform from the crock insert).
- Carefully run a knife around edge of cheesecake.
- Remove crock insert from slow cooker.
- For 30 minutes, let cheesecake stand, uncovered in crock.
- Remove pan from crock, and let cheesecake cool completely in springform on a rack. Cover and chill 24 hours.
- Run a knife around the edge again, and carefully removing the sides from springform pan.
- Layer cilantro, tomato, green onions, and yellow bell pepper in center of cheesecake.
- Cut into wedges for serving.
Happy Crocking!
For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”
XOXO,
Jenn
