Slow-Cooker Cheesecake Is Better Than Any Cheesecake You've Ever Tasted
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.
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
DIRECTIONS
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.
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.
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.
Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
Cook on high for 2 hours, then turn off heat and let stand 1 hour.
Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.
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.
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
DIRECTIONS
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.
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.
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.
Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
Cook on high for 2 hours, then turn off heat and let stand 1 hour.
Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.
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