Slow-Cooker Cheesecake (orig theme)

1 Review(s)
Ethnicity
American  
Base Type
 
Course
Dessert  
Preparation Time
10-30 Minutes  
Difficulty
Easy  
Serving Size
Comments
 
Source
Delish.com
 
Source Description
https://www.delish.com/cooking/recipe-ideas/recipes/a52730/slow-cooker-cheesecake-recipe/  
Last Modified
2019-12-30  
User
Administrator


Ingredients
3/4 c Crushed/crumbs Cookies, graham crackers
3 T melted Butter (unsalted)
1/2 c Granulated Sugar
1/2 t Table Salt
16 oz softened Cream cheese
2 ea Egg (whole)
1/3 c Sour cream, reduced fat
1 T Flour, White all-purpose
1 t 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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