Desserts/ Recipes/ Treats/ Vegetarian

Creamy Slow Cooker Cheesecake

This Creamy Slow Cooker Cheesecake is absolutely delicious and super easy to make!

The slow cooker is a mainstay of modern cooking — but it’s not just you and me firing up the Crock-Pot on a weeknight. Famous chefs and celebrities are not above its charms. Most people associate Crock-Pots with thick, hearty stews or fork-tender cuts of meat. But the same principles that allow the flavours of a stock to build also apply to desserts made in the slow cooker. With this cheesecake, the slow, steady application of low heat yields a perfectly creamy, silky, almost custard-like texture to cheesecake.

When it comes to presentation, we have a few choices here for you. You can keep it simple — a totally acceptable choice for such a stunningly rich dessert, of course. If you’re going for something more photogenic, simply mix in 60g of melted chocolate or three tablespoons of raspberry jam with your filling, and swirl it gently with the tip of a knife for a beautiful marbled effect.

­Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

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Creamy Slow Cooker Cheesecake

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By Rose Serves: 6
Prep Time: 6 hours Cooking Time: 2 hours

This Creamy Slow Cooker Cheesecake is absolutely delicious and super easy to make!

Ingredients

  • 150g Digestive biscuit crumbs
  • 2 1/2 tbsp unsalted butter, melted
  • 1/4 tsp cinnamon
  • 133g plus 1 tablespoon sugar
  • Salt
  • 340g cream cheese, at room temperature
  • 1 tbsp all-purpose flour
  • 2 large eggs
  • 1 tsp pure almond extract
  • 240ml sour cream

Instructions

1

In a bowl, mix the crumbs with the melted butter, cinnamon, 1 tbsp of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that’s 3 inches deep.

2

In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining sugar and 1/4 tsp of salt. Beat at medium-high speed until smooth. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.

3

Fill a slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.

4

Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with cling film and chill, at least 4 hours.

5

Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold.

6

Cut into wedges and serve.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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5 Comments

  • Margaret Gallagher
    March 26, 2019 at 10:52 am

    A FEAST of DELIGHTS to impress my family

  • fionajk42
    March 26, 2019 at 11:52 am

    I had no idea you could make cheesecake in the slow cooker. I must try it.

  • blue66uk
    March 26, 2019 at 9:30 pm

    I will definitely be trying this recipe x

  • Charlotte Isobelle
    March 27, 2019 at 9:28 am

    i love a good cheesecake but i didnt know you could make it like this!

  • Lisa Pope
    March 27, 2019 at 8:32 pm

    I’m totally trying this recipe

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