Black Bean Cheesecake with Salsa


Slow Cooker Black Bean Cheesecake with Salsa Recipe


  • Unseasoned dry bread crumbs-1⁄3 cup
  • Reduced-fat cream cheese -24 ounce
  • Eggs -6
  • Black beans -1 can (15 ounces)
  • Jalapeño chili-1/2 finely chopped
  • Finely chopped onion -3 tablespoons
  • Garlic Cloves-2, minced
  • 2 dried cumin-2 teaspoons
  • Dried oregano leaves, salt, cayenne pepper, chili powder,  -1/2teaspoon each
  • Salsa -1 cup


  1. Grease 7-inch spring-form pan and coat with bread crumbs.
  2. Beat cream cheese in large bowl until it is uniform. You may now beat in eggs.
  3. Mix in remaining ingredients, except salsa. Pour into prepared pan and place on rack in  6-quart slow cooker.
  4. Place 3 layers of paper over top of slow cooker; cover and cook on high for about 4 hours.
  5. One way to make sure that it is done with preparation is to insert sharp knife halfway between center and edge of cheesecake comes out almost clean
  6. Transfer slow cooker to wire rack and cool for 1 hour; remove cheesecake from slow
  7. cooker and cool completely on wire rack. Refrigerate 8 hours or over-night.