Name: Slow-Cooker Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Cheesecake

1. Cooking spray, for pan -

2. 3/4 c. graham cracker crumbs -

3. 3 tbsp. melted butter -

4. 1/2 c. plus 1 tbsp. sugar, divided -

5. 1/2 tsp. kosher salt, divided -

6. 2 8-oz. blocks cream cheese, softened -

7. 2 large eggs -

8. 1/3 c. sour cream -

9. 1 tbsp. all-purpose flour -

10. 1 tsp. pure vanilla extract -

How to cook deliciously - Slow-Cooker Cheesecake

1. Stage

Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.

2. Stage

Make 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.

3. Stage

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

4. Stage

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

5. Stage

Cook on high for 2 hours, then turn off heat and let stand 1 hour.

6. Stage

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