Slow-Cooker Cheesecake

Slow-Cooker Cheesecake

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The real secret to perfect cheesecake.

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Total Time:
7 hrs 25 mins
  • Cooking spray, for pan

  • 3/4 c.

    graham cracker crumbs

  • 3 tbsp.

    melted butter

  • 1/2 c.

    plus 1 tbsp. sugar, divided

  • 1/2 tsp.

    kosher salt, divided

  • 2

    8-oz. blocks cream cheese, softened

  • 2

    large eggs

  • 1/3 c.

    sour cream

  • 1 tbsp.

    all-purpose flour

  • 1 tsp.

    pure vanilla extract

Directions

    1. Step 1Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.
    2. Step 2Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
    3. Step 3Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
    4. Step 4Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
    5. Step 5Cook on high for 2 hours, then turn off heat and let stand 1 hour.
    6. Step 6Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

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