GET THE RECIPE HERE.
When I first heard that you could make cheesecake in a slow cooker, I was perplexed: How? What? Why? I didn't understand why someone would want to make cheesecake in a slow-cooker in the first place. As someone who can basically make cheesecake in her sleep, I needed to find out.
Well, I'm reporting back that it's DELICIOUS — mainly because of the texture. After sitting in the slow cooker for a couple hours, the texture in the cheesecake becomes super soft and velvety. But take me seriously: I'm taking melt-in-your-mouth amazing texture. And I really hate that phrase so use it very sparingly, only for when it's completely true.
The only annoying thing about making cheesecake in a slow cooker is that you have to either buy a smallish springform pan (I used a 6") or you have to have a gigantic slow cooker. Because you actually set the pan inside the slow cooker. You also add a little bit of water in there, mimicking the water bath that's so annoying to deal with when you're baking one in the oven. Something about how the cake steams in the oven produces a killer texture that you need to try for yourself.
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