Amaretti Cheesecake

Oxmoor House
Amaretti CheesecakeRecipe

Oxmoor House

Cheesecake in a slow cooker is a brilliant idea for a heavenly fall dessert. Top with fresh raspberries to complete your sweet treat.
10 servings (serving size: 1 wedge)


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2/3 cup amaretti cookie crumbs (about 16 cookies)
2 tablespoons butter, melted
1 tablespoon sugar
Cooking spray
2 (8-ounce) blocks fat-free cream cheese, softened and divided
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2/3 cup sugar
1 tablespoon all-purpose flour
2 large eggs
3/4 teaspoon almond extract
Raspberries (optional)


1. To prepare crust, combine first 3 ingredients, tossing with a fork until moist and crumbly. Gently press mixture into bottom of a 7-inch springform pan coated with cooking spray.

2. To prepare filling, beat 1 block fat-free cream cheese and 1/3-less-fat cream cheese with a mixer at medium speed until smooth. Add remaining 1 block fat-free cream cheese; beat until blended. Add 2/3 cup sugar and flour; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan.

3. Pour 1 cup hot water into bottom of a 5-quart electric slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack. Place several layers of paper towels over slow cooker insert. Cover and cook on HIGH for 2 hours or until center of cheesecake barely moves when pan is touched. Remove lid from slow cooker; turn off heat, and run a knife around outside edge. Let cheesecake stand in slow cooker 1 hour. Remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours. Cut into wedges. Garnish with raspberries, if desired.

Created date

October 2012

Nutritional Information

Calories 232
Caloriesfromfat 0.0 %
Fat 24.3 g
Satfat 5.3 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 11.2 g
Carbohydrate 31.7 g
Fiber 0.4 g
Cholesterol 120 mg
Iron 0.5 mg
Sodium 390 mg
Calcium 168 mg