Slow-Cooker Cheesecake Recipe

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Are you a diehard cheesecake fan too? Here is a great cheesecake recipe for you to try out on a great weekend with the family for your visitors! This Slow-Cooker Cheesecake Recipe is also a great idea for a housewarming gift. That is if you master the recipe!

Read on to find out how the Slow-Cooker Cheesecake Recipe works!

Ingredients

 

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

Slow-Cooker Cheesecake

Directions

Grease a 6” springform pan and wrap it tightly with two layers of foil. Pour 1” of water into a 6-uquart slow cooker.

Create a foil circle and place it inside the slow cooker as a rack.

Make the crust

Stir together the graham cracker crumbs, butter, 1 tablespoon of sugar and the ¼ teaspoon of salt in a large bowl.

Press into the greased pan and set it aside.

Make the filling

Beat cream cheese and the remaining of the ½ cup of sugar until it is fluffy with a hand mixer in a large bowl or in a bowl of a stand mixer fitted with the paddle attachment.

Add the eggs, sour cream, flour, vanilla, and the remaining ¼ tablespoon of salt and beat everything until combined.

Pour the filling over the crust. Top the slow cooker with three layers of paper towels and lid.

Cook on high for 2 hours. Turn of the heat and let it stand for 1 hour.

Remove the cheesecake from the slow cooker and remove the foil from the pan.

Refrigerate until the cheesecake is completely chilled. This should take at least 4 hours and up to overnight.

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