Man, is there anything our slow cooker can’t do?! Seriously, it’s given us all sorts of amazing dishes (macaroni and cheese, meatloaf, and chocolate clusters, to name a few) and now we’ve found out that it makes some of the best cheesecake we’ve ever had!
The thing that makes this cheesecake so good is the fact that the slow cooker simultaneously bakes it and steams it. Steaming the cake makes it incredibly rich, smooth, and silky, so the texture is phenomenal, along with the classic flavor we all know and love. We plan to cook our cheesecakes like this from now on…what about you?!
Slow Cooker Cheesecake
Yields 1, 9-inch cake
- 3/4 cup graham cracker crumbs
- 2-3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 2 (8 oz.) packages fat-free cream cheese, room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Wrap the bottom and sides of a 9-inch springform pan tightly with 2 sheets of aluminum foil and set aside.
- Place graham cracker crumbs, sugar and cinnamon in a small bowl and drizzle in melted butter.
Note: start with 2 tablespoons and see how much you need.
- Stir together until butter is fully incorporated and mixture resembles damp sand.
- Transfer graham cracker crumbs to prepped pan and use your hands to press it firmly down into the bottom.
- In a large bowl or mixer, beat cream cheese and sour cream until softened and smooth, then mix in sugar.
- Once combined, beat in eggs one at a time and then add in vanilla extract.
- Pour batter into springform pan and set aside.
- With another 2-3 sheets of layered aluminum foil, roll them up to create a log and form log into a circle.
- Place circle of foil in the bottom of slow cooker insert and pour in 3/4 cup hot water.
Note: aluminum foil acts as an oven rack and should stand up above the water.
- Place springform pan on foil log, making sure it doesn’t touch the sides of slow cooker, and cover the slow cooker with 2-3 paper towels. Cover with slow cooker lid.
- Cook on HIGH for 2 hours, then turn off heat and let cheesecake rest for another 1 hour. Do not remove slow cooker lid.
- Once cooled, remove cheesecake from slow cooker and chill for 6 hours, or overnight before slicing and serving.
Recipe adapted from My Recipes