Who doesn’t love a delicious slice of cheesecake? If I’m speaking only for myself, cheesecake is definitely one of the best desserts out there. Typically speaking, making a really good cheesecake can be an arduous process starting with making a crust, mixing the ingredients together and then waiting for the cake to bake in the oven. If there’s anything we’ve learned from slow cookers, though, it’s that there’s always an easier way.
That’s right, you can actually cook delicious cheesecake with very little effort right in your slow cooker if you want to—and it only takes about 15 minutes of prep time, not counting the cooking.
Here’s what you’ll need:
- slow cooker liner
- 1 1/2 cups of graham cracker crumbs
- 7 tablespoons of melted butter
- 16 ounces of softened cream cheese
- 1 3/4 cups of sugar
- 3 tablespoons of cornstarch
- 1 tablespoon of flour
- 2 eggs
- 1 teaspoon of vanilla
- 1 cup of sour cream
- 4 cups of fresh, sliced strawberries
Here’s what you need to do:
1. First, put your liner inside your slow cooker. Start to make your crust layer by throwing in the graham cracker crumbs, 1/4 cup of sugar and the melted butter. Once it’s all in there, begin to mix and press the mixture down into the bottom of the liner with your palm and spread it around evenly.
2. Once the crust is set, use a hand mixer or a stand mixer to cream together your cream cheese, 1 1/2 cups of sugar, cornstarch and flour. Keep blending the mix together until it’s fully blended and smooth.
3. In a separate bowl, combine your eggs, vanilla and sour cream and mix them until they get fluffy. Gradually add the egg mixture into your cream cheese and combine the two until they are fully smooth.
4. Once it’s all together, pour the entire thing into the slow cooker and spread it out evenly on top of your crust. Tap the sides and the bottom of the slow cooker so that all the bubbles get out.
5. After that, line the top of the slow cooker with some extra paper towels to absorb any steam while the cheesecake is cooking. Finally, cover the entire mixture with a lid and cook it for two hours and 40 minutes. At the end, the sides should be firm but the middle should jiggle a bit.
6. After the initial cooking period, turn the slow cooker off but leave the cheesecake in the pot. Let the cheesecake keep cooking from the leftover heat for about three more hours. Finally, take the paper towels off and cover it with the lid. Take the pot out of the slow cooker and let it cool in the fridge for at least four hours, if not overnight. Last but not least, lift out the liner and take the cheesecake out of it. As a finishing touch, take your strawberries, slice them up and place them on top of your cheesecake for decoration. Enjoy!
What did you think of this recipe? If you’ve tried this and liked it, feel free to innovate with the recipe a little bit. Consider adding caramel to the mixture or maybe add blueberries and raspberries to the topping if it suits you. Maybe even consider throwing some raspberry juice in the actual pie to liven up the flavor. No matter how you decide to spin it, this slow cooker cheesecake is sure to be a hit with the whole family.
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