Slow-Cooker Rich and Creamy Cheesecake
By Lainey SeylerPublished on October 16, 2019
Time
1½ to 2½ hours on high
Yield
Serves 8
Slow cooker size
5 to 7 quarts
Ingredients
Before You Begin
You will need an oval slow cooker and a 6-inch springform pan for this recipe. Check the temperature of the cheesecake after 1½ hours of cooking and continue to monitor until it registers 150 degrees. To make neat slices, dip the knife blade into hot water and wipe it clean with a dish towel after each cut.
Instructions
- 1. Pulse graham crackers in food processor to fine crumbs, about 20 pulses. Add melted butter, 1 tablespoon sugar, cinnamon, and pinch salt and pulse to combine, about 4 pulses. Sprinkle crumbs into 6-inch springform pan and press into even layer using bottom of dry measuring cup. Wipe out processor bowl.
- Process cream cheese, vanilla, ¼ teaspoon salt, and remaining ⅔ cup sugar in now-empty processor until combined, about 15 seconds, scraping down sides of bowl as needed. Add sour cream and eggs and process until just incorporated, about 15 seconds; do not overmix. Pour filling into prepared pan and smooth top.
- Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil rack in bottom. Set pan on prepared rack, cover, and cook until cheesecake registers 150 degrees, 1½ to 2½ hours on high. Turn off slow cooker and let cheesecake sit, covered, for 1 hour.
- Transfer cheesecake to wire rack. Run small knife around edge of cake and gently blot away condensation using paper towels. Let cheesecake cool in pan to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 3 days.
- About 30 minutes before serving, run small knife around edge of cheesecake, then remove sides of pan. Invert cheesecake onto sheet of parchment paper, then turn cheesecake right side up onto serving dish. Serve.
Time
1½ to 2½ hours on highYield
Serves 8Slow cooker size
5 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a supremely creamy texture, we turned off the slow cooker once the cake registered 150 degrees on an instant-read thermometer and let the cheesecake sit in the slow cooker for an hour so it could gently finish cooking. A simple crust of graham crackers, butter, and sugar was a snap to make in a food processor and, with the processor already out, we could easily reuse it to attain a supersmooth filling. By mixing the cream cheese with sugar, sour cream, and a couple of eggs, we achieved the perfect balance of richness and sweetness.
Before You Begin
You will need an oval slow cooker and a 6-inch springform pan for this recipe. Check the temperature of the cheesecake after 1½ hours of cooking and continue to monitor until it registers 150 degrees. To make neat slices, dip the knife blade into hot water and wipe it clean with a dish towel after each cut.
Instructions
- 1. Pulse graham crackers in food processor to fine crumbs, about 20 pulses. Add melted butter, 1 tablespoon sugar, cinnamon, and pinch salt and pulse to combine, about 4 pulses. Sprinkle crumbs into 6-inch springform pan and press into even layer using bottom of dry measuring cup. Wipe out processor bowl.
- Process cream cheese, vanilla, ¼ teaspoon salt, and remaining ⅔ cup sugar in now-empty processor until combined, about 15 seconds, scraping down sides of bowl as needed. Add sour cream and eggs and process until just incorporated, about 15 seconds; do not overmix. Pour filling into prepared pan and smooth top.
- Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil rack in bottom. Set pan on prepared rack, cover, and cook until cheesecake registers 150 degrees, 1½ to 2½ hours on high. Turn off slow cooker and let cheesecake sit, covered, for 1 hour.
- Transfer cheesecake to wire rack. Run small knife around edge of cake and gently blot away condensation using paper towels. Let cheesecake cool in pan to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 3 days.
- About 30 minutes before serving, run small knife around edge of cheesecake, then remove sides of pan. Invert cheesecake onto sheet of parchment paper, then turn cheesecake right side up onto serving dish. Serve.
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