Monday, April 16, 2018

Best Ever Crockpot Cheesecake

Best Ever Crockpot Cheesecake is the most glorious recipe to come out of your slow cooker! No fuss and perfectly fluffy, this delicious cheesecake is going to be your newest obsession, holy yum!!!

http://www.theslowroasteditalian.com/2018/04/best-ever-crockpot-cheesecake-recipe.html

Not only do I write for Donna, but she and I are actual “real life” online friends. She is kind and sweet, always supportive, and in general, one of my favorite people.

I love her even more after making this slow cooker cheesecake.

She and I often chat back and forth about recipe ideas for The Slow Roasted Italian, and last month I was feeling particularly uninspired. She said that she had always wanted to look into doing a slow cooker cheesecake recipe, and would I like to try and do that?


For me, this was a loaded question. I have a storied past with cheesecake, and up until about a year and a half ago, I HATED making cheesecakes. I always considered them to be too fussy for my personal tastes (I always underbaked them, or overtaxed them and they cracked, or my springform pan was too old and the water bath leaked in and made a soggy crust, etc).

Besides, if I’m in front of a dessert bar, I’m almost always going to walk right past the cheesecake towards a piece of pie or chocolate cake. But never one to shy away from a challenge, I faced it head on.

And after the first bite, I decided that Donna was my favorite person in the world for making me do this. It was to DIE for!!

It was so simple to make, decidedly un-fussy, baked perfectly, didn’t crack and was so fluffy and perfect inside! No water bath needed, the slow cooker slowly cooked (see what I did there?) the cheesecake, so the top was perfect and sans ugly cracks!

My only problem? She may have created a monster. Now I want to make allllllllll the slow cooker cheesecake creations that I can think of!

Best Ever Crockpot Cheesecake with chocolate sauce

Helpful Tips to make Best Ever Crockpot Cheesecake:

  • Most of the recipes that I saw called for a 6” springform pan. I looked at mine and thought that it was too small (if I’m making a cheesecake, I’m making a decent sized one!), so I wanted to use an 8” spring form pan. My 8” springform was about 1/4” too big to fit in either my multi cooker or my Instant Pot (of course). However, my 8” cake pan fit both perfectly, so I decided to try and see if I could make that work by lining it with foil (and letting the sides overhang), so I could hopefully just lift the whole thing out of the cake pan after the cake had chilled. I was skeptical (especially when I had to peel the foil back from the actual cake), but it worked perfectly. 
  • If you want to use a 6” springform, cut the recipe by about 1/3. (2 blocks of cream cheese, 3/4 cup sugar, 1 tsp vanilla, 3 eggs, 1 1/2 tablespoons flour). 
  • Speaking of flour, I adapted my normal favorite cheesecake recipe for this. It does NOT call for flour. I was nervous, because most recipes that I saw called for flour. I threw 2 tablespoons in, but truthfully. I’m not sure it was necessary. 
  • My cook time on this was 3 hours. My husband repeatedly asked me if it was done yet, because it was about 10 PM, and it had to sit in the cooker for another hour after it was done. Cheesecake is always hard for me to judge, because almost every recipe in existence just says “bake until the cheesecake is slightly jiggly in the middle.” What does that even mean? In this case, I eschewed that logic and went for “no longer looks wet in the center. The outside will obviously look baked/set, and yes, the middle will jiggle, but you don’t want it to have that shiny look of wet batter in the center when you turn off your pot. I think my slow cooker might be on its last legs (it doesn't seem to get as hot as it used to), so you can start checking at the 2.5 hour mark.
  • I also like a crusty cheesecake, so the crust on this is fairly robust. If you don’t like much of a crust, cut it in half.
Whole Slow Cooker Cheesecake

What you will need to make Best Ever Crockpot Cheesecake:


Enjoy!

With love from our simple kitchen to yours. 

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Best Ever Crockpot Cheesecake with cherries on top


Yield: SERVES 8

Best Ever Crockpot Cheesecake

Best Ever Crockpot Cheesecake is the most glorious recipe to come out of your slow cooker! No fuss and perfectly fluffy, this delicious cheesecake is going to be your newest obsession, holy yum!!!
prep time: 30 MINScook time: 3 hourtotal time: 3 hours and 30 mins

Ingredients

  • 2 packages honey graham crackers (18 crackers total)
  • 10 tablespoons butter, melted
  • 3 (8 oz) bricks cream cheese, room temperature (or softened)
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour

Instructions

  1. Add the graham crackers to the bowl of a food processor. Run until graham crackers are finely ground. With the machine running, slowly pour in the melted butter. 
  2. Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed. 
  3. Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla and flour until just incorporated. 
  4. Tear off two sheets of aluminum foil, approximately 16” long. Fit inside the cake pan, making sure to get it as tight to the pan edges as possible. Do the same with the second piece of foil, perpendicular to the first. The pan should be completely lined with foil, with overhang all the way around. Press the overhang along the sides. 
  5. Pour the buttered graham cracker mixture into the prepared pan. Press the mixture evenly in along the bottom. If desired, you can also press it up the sides. 
  6. Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.
  7. Place pan in slow cooker. Cook on HIGH for 3 hours. Turn slow cooker off and leave covered for another hour. Transfer to fridge to cool for at least 4 hours or overnight.
  8. To remove from pan: Unfurl foil from the sides of the pan. Gently pull up on opposite sides. Cake should slide out. Gently pull foil back from sides of cheesecake and transfer to serving plate.







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2 comments:

  1. Do we need to pour a little water into the base of the crockpot as well to cook the cheesecake as I'm confused since I've always presumed it BEST to cook with a little water in and not dry cook in crockpots.

    ReplyDelete
  2. I'm always so surprised about how many things my Crockpot can actually do! I can't wait to try this sometime this week :)

    ReplyDelete

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