How To Make a Slow Cooker Cheesecake

Once you make this Slow Cooker Cheesecake, you will be hooked! It will be your favorite way to make a delicious cheesecake.

3/4 cup graham cracker crumbs

3 Tbsp. melted butter

1/2 cup + 1 Tbsp. sugar, divided

1/2 tsp. kosher salt, divided

2 8 oz. packages cream cheese, softened

2 large eggs

1/3 cup sour cream

1 Tbsp. all purpose flour

1 tsp. pure vanilla extract

Spray or grease a 6 inch springform pan and wrap tightly with foil. In a 6 quart slow cooker, pour 1 inch of water. Create a foil circle and place inside the slow cooker as a rack.

Make the 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.

Make filling: In a large bowl, using a hand mixer or in the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla and remaining 1/4 teaspoon salt and beat until combined.

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

Cook on high setting for 2 hours, then turn off the heat and let stand for 1 hour in slow cooker.

Remove cheesecake from slow cooker and remove foil from the pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

Serve plain or with a fruit topping.

Serves 6

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