We love our slow cookers for easy dinners, but what about an amazing, creamy, easy dessert? This Slow Cooker Cheesecake will make you rethink what you can create in your slow cooker.
Ingredients:
- 3/4 cup graham cracker crumbs
- 2 1/2 tablespoon melted unsalted butter
- 1/4 teaspoon cinnamon
- 2/3 cup sugar, plus 1 teaspoon sugar
- 1/4 teaspoon salt
- 12 ounces room temp cream cheese
- 1 tablespoon flour
- 2 eggs
- 1 teaspoon almond extract
- 1 cup sour cream
- Optional topping of choice
Instructions:
- In a medium mixing bowl, mix graham cracker crumbs with melted butter, cinnamon, one tablespoon of sugar, and a dash of salt.
- Press the crumbs over the bottom and up one inch of the side of a 6-inch springform pan 3 inches deep.
- Combine cream cheese with 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 2-4 minutes. Scrape down the side of the bowl and add eggs and almond extract. Beat at medium speed until blended. Add sour cream and beat until smooth. Pour the batter into the springform pan.
- Fill a 5- to 7- 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 2 hours. DO NOT LIFT LID. Turn off the heat and let stand until the crock pot has cooled, approximately 1 hour.
- Remove the lid and paper towels, and transfer the cheesecake to a rack to cool to room temperature, approximately 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
- Heat a sharp 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.