The key to cooking this cheesecake in your crock-pot is having a small bowl or pan that will fit inside of your crock. This allows you to easily remove your cheesecake from the crock-pot as well as lets you cook your cheesecake in a water bath.
In this recipe I rummaged around in my kitchen cupboards for a heat safe bowl that would fit inside of my 6 quart oval crock-pot and found one. If you do not have a bowl already this 7 Cup Pyrex Glass Bowl should work in most slow cookers. You could also use a small springform pan that you have wrapped the bottom in aluminum foil before adding to the crock-pot.
Ingredients
- Cheesecake Filling
- 24 ounces cream cheese at room temperature
- 3 whole eggs
- 3/4 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Graham Cracker Crust
- 6 whole graham crackers crushed into crumbs
- 3 tablespoons butter melted
Instructions
- Using a mixer, in a large mixing bowl mix together the cream cheese and granulated sugar until well combined.
- Add the three eggs to the cream cheese mixture one at a time, mixing well after each egg is added before adding the next egg.
- Mix in the pure vanilla extract and set cheese mixture aside while you prepare the crust.
- In a separate bowl mix together the graham cracker crumbs and melted butter with a fork until the mixture resembles damp sand.
- Add the graham cracker crumb crust mixture to the bottom of a small heat proof bowl or small springform pan that will fit inside your 6 quart or larger slow cooker.
- With a spoon or the back of a dry measuring cup press the graham crackers into the bowl or pan until you have a smooth flat layer of crust.
- Spoon the cream cheese mixture over the top of the crust and spread it around to make a smooth layer.
- Place the cheesecake inside your slow cooker and using a liquid measuring cup or tea kettle with a spout carefully add 2 to 3 cups of water in the space between the cheesecake and the crock-pot insert making sure not to get any water on the cheesecake itself. The water level should reach half way up the side of your cheesecake.
- Cover slow cooker and cook on high for 2 hours or 2 1/2 hours or until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.
- Turn the crock-pot off and leaving the lid off let the cheesecake cool in the crock-pot for 30 minutes to 1 hour.
- Carefully remove the cheesecake from the slow cooker and cover with foil or plastic wrap and place in the refrigerator for at least 1 hour to chill before eating.
- Serve cheesecake plain or with your favorite fruit topping if desired.
Nutrition Information
Calories: 678kcal, Total Fat: 46g, Saturated Fat: 29g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 264mg, Sodium: 541mg, Potassium: 63mg, Carbohydrates: 51g, Dietary Fiber: 1g, Sugars: 38g, Protein: 12g, Vitamin A: 30%, Calcium: 10%, Iron: 5%
Thanks done share recipes to : https://crockpotladies.com/recipe/crockpot-cheesecake/