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Crust

From 470+ Crockpot Recipes (2025).

Source and licence

From 470+ Crockpot Recipes (2025), printed page 8, digitised by the Internet Archive: https://archive.org/details/470-crockpot-recipes-images

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 3/4 cup wafer-cookie or graham cracker crumbs 1/8 teaspoon almond extract 1 tablespoon sugar 3 tablespoons butter, melted Filling: 1 cup ricotta cheese (light) 12 ounces cream cheese, light (neufchatel) 1 cup sugar 2 eggs 3 tablespoons whipping cream 1/4 cup amaretto 1/4 cup plus 1 tablespoon cocoa 1/4 cup all-purpose flour 1 teaspoon vanilla 1/3 cup semi-sweet chocolate mini-morsels Combine crust ingredients and pat into a 7-inch springform pan.
  2. Beat the cheeses with the sugar until smooth;
  3. add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer.
  4. Add amaretto, cocoa, flour and vanilla;
  5. beat for about 1 more minute.
  6. Stir in semi-sweet chocolate morsels;
  7. pour into prepared pan.
  8. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot).
  9. Cover and cook on high for 2 1/2 to 3 hours.
  10. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle.
  11. Cool thoroughly before removing pan sides.
  12. Chill before serving;
  13. store leftovers in the refrigerator.