This isn’t an ordinary post since is my first time making a dessert in a crock-pot! Before I continue, I have to let you know that it was my husband who introduced me to the wonderful world of slow cookers. In Puerto Rico, where I’m from, crock-pots aren’t a common kitchen tool. So you can imagine how amazed I was when I first saw my husband cook a pot roast while we were at church! After that, I wanted to make everything in the slow cooker. Even my Puerto Rican recipes! These crock-pots are super reliable, and the best part is that you can make a soft, creamy & perfect cheesecake with them! Oh Yes!!
The first time I read about this recipe I was in shock. Really! A cheesecake?! I just had to try it! And so I did, and you must too! Believe me, the texture of the cheesecake after a couple of hours in the crock-pot becomes super soft and velvety. No to mention the benefits of having a perfect cheesecake every time without worrying about the oven’s temperature and time or cracking the cheesecake. So if you have a crock pot, this recipe it’s a must try!!
~For the crust:
- Cooking spray, for pan
- 3/4 c. graham cracker crumbs
- 4 tbsp. melted butter
- 1 tsp. of Cinnamon (optional)
- ½ tsp. of Ginger (optional)
- 1 tbsp. sugar
- 1/2 tsp. kosher salt
~For the filling:
- 1/2 c. sugar
- 2 (8-oz.) blocks cream cheese, softened
- 2 large eggs
- 1/3 c. sour cream or heavy cream
- 1 tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
~For the topping:
Note: you can use your favorite topping or just keep it plain
- Fresh berries
- 1/4 cups of strawberry jelly (for glaze)
Reference Video: Crock Pot Cheesecake by Delish
- Grease a 6” springform pan and wrap tightly with two layers of foil.
- In a 5 to 6 quart slow cooker, pour 1-2 cups 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. You could also add 1 tsp. of cinnamon and 1/4 tsp. of ginger. 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. Place the cheesecake into your slow cooker. Be sure water level is at least halfway up the side of your cheesecake, pour more water as need it.
- Top slow cooker with three layers of paper towels and the lid.
- Cook on high for 2 hours, then turn off heat and let stand 1 hour with the lid slightly open, crossed like an X.
- Remove cheesecake from slow-cooker and remove foil from pan, let it cool outside for half an hour, then refrigerate until completely chilled, at least 4 hours and up to overnight.
- Serve plain or garnish with your favorite glaze or toppings and enjoy this pinch of sugar!
- If you choose to use glaze fruits, just melt the strawberry jelly 20 seconds in the microwave, and brush it over the berry once you make you favorite arrangement. Note: To make the glaze, it must be Jelly, not jam or preserves. The pectin used on the jelly is what gives the shine.
Recipe addapted from: Delish