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Food Slow-Cooker Cheesecake

23:51  21 january  2020
23:51  21 january  2020 Source:   delish.com

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Top slow cooker with three layers of paper towels and lid. Remove cheesecake from slow - cooker and remove foil from pan. 6. Refrigerate until completely chilled, at least 4 hours and up to overnight.

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Yields: 6

Prep Time: 25 mins

Total Time: 7 hours 25 mins

Ingredients

  • Cooking spray, for pan

  • 3/4 c.

    graham cracker crumbs

  • 3 tbsp.

    melted butter

  • 1/2 c.

    plus 1 tbsp. sugar, divided

  • 1/2 tsp.

    kosher salt, divided

  • 2

    8-oz. blocks cream cheese, softened

  • 2

    large eggs

  • 1/3 c.

    sour cream

  • 1 tbsp.

    all-purpose flour

  • 1 tsp.

    pure vanilla extract

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
  5. Cook on high for 2 hours, then turn off heat and let stand 1 hour.
  6. Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.
a piece of cake on a plate: slow-cooker-cheesecake © John Komar slow-cooker-cheesecake

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