The Daily Southerner, Tarboro, NC

Food

September 26, 2012

Crockpot Sweet Things

TARBORO — If you stay busy, your crockpot can be your best friend.  Even for dessert. These recipes take 2-3 hours to cook in your crockpot, so they can be cooking away while you are enjoying little league games or t-ball.

The first recipe is one of my favorites. It's cheesecake without all of the usual cheesecake effort.

The second recipe only has two ingredients. That makes it very easy to create! It uses blueberry pie filling but you could substitute another flavor and get the same results.

The next recipe is chocolate banana cake. This one has 4 ingredients. It's that simple. Mix it up, plop it in and forget about it for a little over an hour.

The next recipe is unusual. It's pineapple zucchini. If you garden, as we do, you know that by early summer you have zucchini coming out of your ears. You can't eat it all, you can't give it away because everyone else had plenty growing in their yard too. So, here is your solution! It's sweet, delicious and easy to make.

The last recipe is a delicious twist on standard cornbread. This one has coconut in it! Your kids will love it.

Crock Pot Cheesecake

3 8oz Packages of Philadelphia Cream Cheese

3 Eggs

3/4 Cup Sugar

6 Graham Crackers (full pieces), pulverized into crumbs

3 Tablespoons of Stick Butter, melted

Allow Cream Cheese to get to room temperature. Open cream cheese and place in large bowl.

Add the sugar. Mix until sugar and cream cheese are well blended. Add the 3 eggs one at a time. After adding an egg, blend, then add the next egg, mix and add the last egg.

In a separate bowl, add graham cracker crumbs and melted butter. Mix well as this will form your crust.

Choose a pan or small crock type cooking pan that will fit in the bottom of your crockpot with room left on the side. You want to be able to pull the pan out without too much difficulty.

Add the graham cracker crumbs mixture to the bottom of the pan. Press to sides to form the crust.

Add the cream cheese mixture to the top of the graham crackers.

Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.

Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.

Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.

The cheesecake will begin to crack on the sides. Let cool for 30 minutes to 1 hour.

Remove and let set in the refrigerator for at least 1 hour.  

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