Peggy, most slow cookers are designed to cook foods in the "simmer" range, between 190 to 212 degrees Fahrenheit. If you can maintain this constant, low temperature in your canning pot on the stove, you are more than welcome to give it a try! We recommend using a candy thermometer to monitor the temperature of your water and to check for doneness sooner than if you were using a slow cooker (around 45 minutes-1 hour). The centers should no longer be jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge should come out clean. We hope this gives you the cute little cheesecakes you are looking for! Happy baking! Kye@KAF

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