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Crock Pot Salsa Cheesecake

Slow Cooker Salsa Cheesecake

  • Cooking Time:

    1 hour 45 minutes
  • Servings:



Cook­ing spray
1 T. bread­crumbs, dry
8 oz. cream cheese, light with chives and onions, soft­ened
8 oz. cream cheese, fat-free, soft­ened
1/2 c. sal­sa, medi­um
1 T. all-pur­pose flour
2 tsp. chili pow­der
1 tsp. ground cumin
4.5 oz. green chiles, chopped, undrained
1 egg, large
1 egg white, large
2 oz. cheese, Mex­i­can blend, shred­ded, reduced fat 4-cheese (1/2 c.)
4 c. hot water
1/4 c. cilantro, chopped fresh
1/4 c. toma­to, chopped
3 T. green onions, sliced green
3 T. bell pep­per, yel­low, chopped

For your next par­ty or get togeth­er, sur­prise your guests with Slow Cook­er Sal­sa Cheese­cake and serve with your favorite tor­tilla chips. Great because you make it ahead of time!

  1. Spray a 7-inch spring­form pan with cook­ing spray; sprin­kle bread­crumbs over bot­tom of pan. Wrap bot­tom and sides of pre­pared pan with foil.
  2. With your mix­er, beat both cream cheeses at medi­um speed until smooth.
  3. Blend sal­sa, flour, chile pow­der and cumin with cream cheese.
  4. Add egg and egg white; just until blend­ed DO NOT OVERBEAT.
  5. Stir in Mex­i­can blend cheese.
  6. Pour mix­ture into pre­pared spring­form pan.
  7. Place a 10-ounce cus­tard cup or ramekin, upside down, in a round 5-quart slow cook­er.
  8. Place spring­form pan on top of cus­tard cup or ramekin.
  9. Slow­ly pour 4 cups hot water into slow cook­er, being care­ful not to get water into cheese mix­ture.
  10. Place 8 paper tow­els over top of slow cook­er before plac­ing on lid.
  11. Cov­er. Cook on High for 1 hour and 45 min­utes or until cheese­cake is set.
  12. Turn slow cook­er off. Uncov­er; dis­card paper tow­els (DO Not remove spring­form from the crock insert).
  13. Care­ful­ly run a knife around edge of cheese­cake.
  14. Remove crock insert from slow cook­er.
  15. For 30 min­utes, let cheese­cake stand, uncov­ered in crock.
  16. Remove pan from crock, and let cheese­cake cool com­plete­ly in spring­form on a rack. Cov­er and chill 24 hours.
  17. Run a knife around the edge again, and care­ful­ly remov­ing the sides from spring­form pan.
  18. Lay­er cilantro, toma­to, green onions, and yel­low bell pep­per in cen­ter of cheese­cake.
  19. Cut into wedges for serv­ing.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Crock Pot Salsa Cheesecake

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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