This recipe is perfect for Mother's Day or any other very special occasion! Let your slow cooker do most of the work so you can spend your time with the people you are celebrating!
White Chocolate Raspberry Cheesecake
- 1 box white cake mix
- 1 (4 serving) box white chocolate instant pudding and pie filling mix
- 2 whole eggs
- 1 egg, separated
- ½ cup butter, melted
- ½ cup water
- 2 cups frozen raspberries
- 1 (8 oz.) package cream cheese, softened
- ¼ cup sugar
- 1 to 2 cups white chocolate chips
Spray a large slow cooker (4½ quart or larger) with cooking spray OR use a slow cooker liner (my preference – so easy to clean!).
Set aside ½ cup of the dry cake mix. Add the rest of the cake mix to a large bowl and stir in the dry pudding mix, 2 whole eggs, 1 egg yolk (save the egg white for later), melted butter, and water.
Put the frozen raspberries into a small bowl and mix in ¼ cup of the reserved dry cake mix. Once coated, quickly fold the raspberries into the cake batter. Pour batter into the slow cooker.
In a bowl, use a mixer to beat cream cheese, sugar, egg white, and remaining ¼ cup of the dry cake mix. Once blended, mix in 1 cup white chocolate chips. Use a knife to fold the cream cheese mixture into the cake in the slow cooker and swirl it throughout the mixture.
Cover and cook on HIGH for 2 hours. If it isn’t done in the center after 2 hours, set to LOW and cook for another 30-60 minutes, then check again.
Once it’s cooked through, sprinkle some white chocolate chips over the top so they melt before the cake cools. Serve with ice cream and fresh raspberries.
