Luscious Crock Pot Cheesecake

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This easy Crock Pot Cheesecake is about to become your new favorite dessert. Perfect for holidays or a weekend of eating at home.

Check out my Pumpkin Spice Muffins for a fun fall treat. 

Luscious Crock Pot Cheesecake

There’s nothing more tempting and delicious than a slice of good ole’ cheesecake. If I was stranded on a desserted island (get it?), I know I would dream about this decadent treat. It’s just that good! This is an unbelievably easy recipe that produces a silky-textured cheesecake because the cake is steamed as it bakes.

Ingredients needed to make Cheesecake in the Crockpot

  • 3/4 cup graham cracker crumbs
  • 2 1/2 T melted unsalted butter
  • 1/4 tsp cinnamon
  • 2/3 cup sugar plus 1 tsp sugar 
  • 1/4 tsp salt
  • 12 ounces of room temp cream cheese
  • 1 T flour
  • 2 eggs
  • 1 tsp almond extract 
  • 1 cup sour cream

How To Make Cheesecake in the Slow Cooker

In a medium mixing bowl, mix the graham cracker crumbs with the melted butter, cinnamon, one tablespoon of the sugar, and a dash of salt. Press the crumbs over the bottom and up one inch of the side of a six-inch springform pan three inches deep.

Combine the cream cheese with the flour, the remaining 2/3 cup of sugar, and 1/4 teaspoon of salt in a standing mixer with a paddle or by hand until able to mix with a hand beater. Beat at medium-high speed until smooth, about two to four minutes. Scrape down the side of the bowl and add the eggs and almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.

Fill a five to seven quart round (or oval) crock pot with 1/2 inch of water and position a rack in the bottom. Place the cheesecake on the rack. Cover the crock pot with a triple layer of paper towels and the lid. Cook on high for two hours. DO NOT LIFT LID. Turn off the heat and let stand until the crock pot has cooled, approximately one hour.

Remove the lid and paper towels, and transfer the cheesecake to a rack to cool to room temperature, approximately one hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least four hours.

Heat a sharp, thin-bladed knife under hot water. Dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into slices (or wedges) and serve.

For a nice variation, swirl some Nutella through the batter to create a marbled effect. Thin the Nutella with some cream to make it easier to swirl. Top off with whipped cream or berries. Enjoy!

Important Tip For Cooking Cheesecake

It is ABSOLUTELY CRITICAL that you do not lift the lid while this is baking. Resist the temptation because this one needs consistent heat in order to cook correctly.

More Dessert Recipes 

 

Luscious Crock Pot Cheesecake

Luscious Crock Pot Cheesecake

You're going to love the creamy texture of this easy cheesecake recipe.

Ingredients

  • 3/4 cup graham cracker crumbs
  • 2 1/2 T melted unsalted butter
  • 1/4 tsp cinnamon
  • 2/3 cup sugar plus 1 tsp sugar 
  • 1/4 tsp salt
  • 12 ounces of room temp cream cheese
  • 1 T flour
  • 2 eggs
  • 1 tsp almond extract 
  • 1 cup sour cream

Instructions

In a medium mixing bowl, mix the graham cracker crumbs with the melted butter, cinnamon, one tablespoon of the sugar, and a dash of salt. Press the crumbs over the bottom and up one inch of the side of a six-inch springform pan three inches deep.

Combine the cream cheese with the flour, the remaining 2/3 cup of sugar, and 1/4 teaspoon of salt in a standing mixer with a paddle or by hand until able to mix with a hand beater. Beat at medium-high speed until smooth, about two to four minutes. Scrape down the side of the bowl and add the eggs and almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.

Fill a five to seven quart round (or oval) crock pot with 1/2 inch of water and position a rack in the bottom. Place the cheesecake on the rack. Cover the crock pot with a triple layer of paper towels and the lid. Cook on high for two hours. DO NOT LIFT LID. Turn off the heat and let stand until the crock pot has cooled, approximately one hour.

Remove the lid and paper towels, and transfer the cheesecake to a rack to cool to room temperature, approximately one hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least four hours.

Heat a sharp, thin-bladed knife under hot water. Dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into slices (or wedges) and serve.

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