Slow Cooker Cheesecake
The Amazing History Of Slow Cooker Cheesecake; Few desserts capture the imagination and indulgent comfort of cheesecake. Its creamy texture, rich flavor, and elegant simplicity have made it a timeless treat enjoyed across centuries and cultures. While traditional baked cheesecakes are celebrated for their decadence, the modern adaptation — Slow Cooker Cheesecake — represents a perfect marriage between culinary innovation and convenience.
Ingredients
- Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
- Filling
- 16 oz 2 blocks cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice optional, for brightness
Instructions
- Prepare the crust
- Mix graham crumbs, sugar, and melted butter. Press firmly into a greased 7-inch springform pan.
- Make the filling
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Add eggs one at a time.
- Mix in sour cream, vanilla, and lemon juice until creamy (don’t overmix).
- Set up slow cooker
- Pour filling over crust.
- Cover the top of the pan tightly with foil.
- Place the pan in the slow cooker.
- Add 1–2 cups of hot water around the pan (water should come about 1 inch up the sides).
- Cook
- Cook on LOW for 2 to 2½ hours.
- Center should be slightly jiggly but set around the edges.
- Cool properly (very important!)
- Turn off slow cooker.
- Let cheesecake sit inside (lid slightly open) for 1 hour.
- Remove and refrigerate at least 4 hours or overnight.