Slow-Cooker Cheesecake

Name: Slow-Cooker Cheesecake
Prep time: 25 min
Total time: 7 h 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

Published: Apr 28, 2017

3.6

8 Ratings

preview for This Slow-Cooker Cheesecake Is Incredibly Smooth

Yields:

Prep Time:

25 mins

Total Time:

7 hrs 25 mins

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Ingredients

Cooking spray, for pan
3/4 cup
graham cracker crumbs
3 Tbsp.
melted butter
1/2 cup
plus 1 tbsp. sugar, divided
1/2 tsp.
kosher salt, divided
2
8-oz. blocks cream cheese, softened
2
large eggs
1/3 cup
sour cream
1 Tbsp.
all-purpose flour
1 tsp.
pure vanilla extract

Directions

1. Step 1Grease 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. Step 2Make 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. Step 3Make 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. Step 4Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
5. Step 5Cook on high for 2 hours, then turn off heat and let stand 1 hour.
6. Step 6Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.