1 pkg cream cheese, softened
1/3 cup sf syrup or splenda
1 lrg egg, room temperature
2 tbsp cream
1/2 tsp vanilla
I mixed all of this together in the Kitchen Aid mixer.
Find a heat resistant dish that will fit inside your crock pot. I used my 5.5" springform pan (and this recipe fit in it perfectly). After you have placed the batter in the pan and placed the pan in the crock pot add 1/2 cup to 1 cup of water to 'steam'. Cook on high 2 - 3 hrs. Once it is done cooking (dryish looking edges and still jiggly) set it on a wire rack to cool, then place in the fridge to set and get cold.
This is awesome!!! I have made it a couple times. Once with Splenda and once with sugar free chocolate syrup, and it was amazing both times. Even people who don't eat this way really enjoyed the cheesecake.
