Adapted from
Taste of Home Magazine
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Crust:
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1 cup
low-fat graham crackers, crushed
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1 tbsp
granulated sugar
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3 tbsp
margarine, melted
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Filling:
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16 ozs
fat-free cream cheese
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1 cup
granulated sugar
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4 ozs
light sour cream
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2 tsp
pure vanilla extract
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2 whole
egg, beaten
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Topping:
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4 ozs
light sour cream
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3 tbsp
granulated sugar
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1 tsp
pure vanilla extract
Place a prepared "Bread N Cake Bake Pan" in a 5-quart slow cooker. Pour one inch of water around pan; set aside. For crust, in a small bowl, combine cracker crumbs, one tablespoon sugar, and margarine. Mix until crumbly. Press onto bottom and one inch up the sides of the prepared pan; set aside. For filling, combine cream cheese and remaining sugar until smooth. Add half the sour cream, two teaspoons vanilla extract, and eggs. Mix well. Pour evenly into crust. Place lid on "Bread N Cake Bake Pan". Cook, cheesecake, covered for two and half hours. Do not remove lid; turn off slow cooker and let cheesecake set for one hour. Meanwhile for topping, combine remaining sour cream, remaining sugar, and remaining vanilla extract until combined. Spread evenly over cheesecake and leave in slow cooker for a few minutes. Once topping has set, chill cheesecake for 24 hours before serving.