5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers
8 ounces soft cream cheese
⅓ cup sugar
8 ounce tub cool whip
½ cup cherry preserves
1 can cherry pie filling
Line a loaf pan with Nilla Wafers across bottom. In a mixer beat cream cheese and sugar. When smooth, beat in cool whip. Spread half the cheesecake mixture over the cookies gently. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix. Pour on the Cherry Pie Filling. Park in fridge overnight and serve with some whipped cream! YUM!
3 8 oz packages of ⅓ less fat Philadelphia Cream Cheese, room temperature
¾ cup sugar
2 cups animal crackers, pulverized into crumbs (graham crackers will work too, but this is what I had on hand)
3 Tbs butter, melted
Find a bowl that fill fit inside your slow cooker, but will leave enough room for you to lift it out when finished cooking. A bowl with a lip is preferable.
In a medium size bowl, mix animal cracker crumbs and melted butter.
Press crumbs into the bottom of your bowl – the one that you will do the cooking in, inside the slow cooker.
In a separate bool, Mix sugar and cream cheese until well blended.
Add the eggs, one at a time. Mix after after each addition.
Add the cream cheese mixture to the top of the graham crackers.
Place cheesecake dish in your slow cooker and carefully pour water around the pan. I used a cup and slowly added water, about ⅔ of the way up the cheesecake dish. Just be careful not to get water in your cheesecake.
Put the lid on the Crock Pot and cook on high for 3-3.5 hours, or until the center is not watery when a butter knife is inserted into the middle.
If your dish is difficult to remove from the slow cooker, without getting water in it, then try using a syringe to get some of the water out of the slow cooker, before removing.
Allow cheesecake to cool on the counter for about 15 minutes, then refrigerate for at least an hour, before serving.