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Enjoy this recipe from Slow Cooker to the Rescue.
Submitted by: Cheri Maxwell from Gulf Breeze, FL
1 c. vanilla wafers, crumbled
3 T. butter, melted
2/3 c. plus 1 T. sugar, divided
1-1/2 t. lemon zest, divided
2 8-oz. pkgs. cream cheese, softened
2 eggs
1 T. all-purpose flour
2 T. lemon juice
In a bowl, combine vanilla wafers crumbs, melted butter, one tablespoon sugar and 1/2 teaspoon lemon zest. Pat into a 7" round springform pan; set aside. In a separate bowl, beat together cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Add eggs, beat for 3 minutes. Add flour, lemon juice and remaining lemon zest; continue beating for one minute. Pour filling into crust. Set pan on a trivet in slow cooker. Cover and cook on high setting for 2-1/2 to 3 hours. Turn off slow cooker; let stand, covered for one to 2 hours. Remove pan from slow cooker; cool completely before removing sides of pan. Cover and chill until serving time. Serves 8 | |
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In a bowl, combine vanilla wafers crumbs, melted butter, one tablespoon sugar and 1/2 teaspoon lemon zest. Pat into a 7" round springform pan; set aside. In a separate bowl, beat together cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Add eggs, beat for 3 minutes. Add flour, lemon juice and remaining lemon zest; continue beating for one minute. Pour filling into crust. Set pan on a trivet in slow cooker. Cover and cook on high setting for 2-1/2 to 3 hours. Turn off slow cooker; let stand, covered for one to 2 hours. Remove pan from slow cooker; cool completely before removing sides of pan. Cover and chill until serving time. Serves 8 |
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