Slow Cooker Cheesecake
- Servings : 8
- Prep Time : 10m
- Cook Time : 3:00 h
- Ready In : 3:10 h
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1people rated this recipe
Slow cooker cheesecake. Very delicious cheesecake baked in slow cooker.
- 1 pound (480 g) reduced-fat cream cheese
- 1/2 cup sugar
- 2 eggs,beaten
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Cracker Crumb Crust (see recipe below)
- For Cracker Crumb Crust:
- 1¼ cups graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
- 1-2 tablespoon honey
In a large mixing bowl,combine cream cheese and sugar. Beat until light and fluffy.
Add beaten eggs,cornstarch and salt. Blend well.
Mix in sour cream and vanilla Pour mixture into crust in springform pan.
Place pan on rack in 6-quart(6 l) slow cooker. Place 3 layers of paper towels under lid. Cover slow cooker and cook on high-heat setting for 2-3 hours(until cheesecake is set,but still slightly soft in the center).
Turn off heat and allow to stand,covered in slow cooker 1 hour. Remove slow cooker cheese cake from crock pot and cool on wire rack. Refrigerate,covered for at least 8 hours.
Graham Cracker Crumb Crust: In 7-inch(17.5 cm) springform,combine all crust ingredients. Mix well and pat mixture evenly on bottom and 1-inch(2.5 cm) up side of pan.