½ cup graham cracker crumbs*
2 tablespoons granulated sugar
1 tablespoon unsalted butter, cut into 4 pieces
16 ounces reduced-fat cream cheese, cut into 1-inch pieces, at room temperature
½ cup granulated sugar
2 large eggs, at room temperature
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest**
½ teaspoon vanilla extract
½ teaspoon lemon extract
Nutritional information per serving (based on 8 slices): Calories 286 (44% from fat) • carb. 32g • pro. 9g • fat 14g . sat. fat. 7g • chol. 77mg • sod. 420mg • calc. 89mg • fiber 0g
2. Place the graham cracker crumbs the 2 tablespoons of sugar and the butter in the work bowl of a Cuisinart® Food Processor fitted with the metal blade. Process for 30 seconds. Press the graham cracker mixture into the bottom of the prepared 7-inch springform pan.
3. Place cream cheese and ½ cup of sugar in a medium bowl. Using a hand-held electric mixer on medium speed, beat until very smooth. Add eggs, one at a time, then beat in lemon juice, zest, and extracts.
4. Pour the mixture into the springform pan. Set the rack in the ceramic pot of the Cuisinart® Slow Cooker. Place the springform pan on the rack. Cover and press the on/off button to turn the unit on. Set time to 2 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Set timer for 30 minutes.
5. Once the cheesecake has rested for 3 minutes, remove it from the slow cooker using hot pads, and place on a wire rack to cool completely. When cool, place in the refrigerator for at least 8 hours before serving.
*If you want to make your own graham cracker crumbs, crumble 4 graham cracker sheets into 1-inch pieces. Place in work bowl of Cuisinart® Food Processor fitted with the metal blade. Pulse to chop, then process continuously to pulverize into crumbs, about 30 to 40 seconds.
**Remove the outer zest from a clean, dry lemon, using a vegetable peeler. Use a thin-bladed knife to remove the bitter white pith from the strips of lemon peel.
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