6 Easy Crockpot Meals, #3
This cheesecake recipe is delicious and so easy to make in the crock pot! My eldest daughter had a bright idea last Thanksgiving. I love making cheesecake and I was running out of time and spots for the oven. She suggested that I make a cheesecake in the crock pot. I had never even thought of that as an idea! She gave me this recipe and I never turned back! I absolutely loved it.
This is a basic cheesecake that you can dress up any way that you want. For thanksgiving I like to put pumpkin pie mix right in top! That is one of my favorite cheesecake toppings ever.
Sometimes I set out toppings and let people pick whatever they want to have on their cheesecake piece. This is the perfect idea if you have a bunch of people that love their cheesecake a certain way. Try this crock pot cheesecake and you will see just how easy it is.
Ingredients
Crust
1 cup graham cracker crumbs
1 Tbsp Pioneer sugar
Pinch of Morton salt
2 Tbsp Land O Lakes unsalted butter, melted
Filling
8 oz. Philadelphia cream cheese, room temperature
1/3 cup Pioneer sugar
Pinch of Morton salt
1 large Eggland’s egg
1 tsp McCormick’s vanilla extract
1/2 cup Daisy sour cream
Instructions
Wrap the bottom and sides of a 6-inch springform pan with aluminum foil to make sure any water doesn’t get in.
Combine the graham cracker crumbs with sugar and salt. Add the melted butter and stir to combine. Press the mixture into the bottom and up the sides of the pan.
Beat the cream cheese, sugar and salt until the cream cheese is smooth. Beat in the egg and vanilla, until well blended. Add the sour cream and beat until smooth.
If you’re doing this with an electric mixer instead of a stand mixer, beat slowly. Electric mixers tend to beat air into the product (you don’t want that for the cheesecake).
Pour the cream cheese mixture into the springform pan.
Put a metal rack in the bottom of the crock pot and add water just to the bottom of the rack. Place the cheesecake on the rack.
Cover the top of the crock pot with a clean kitchen towel to collect the condensation. Put the lid on top of the towel.
Cook on low for 2 hours. DON’T PEEK. When two hours are up, turn the slow cooker off and turn the lid crosswise on top of the slow cooker. Leave the towel in place, just turn the lid so the cheesecake can slowly begin to cool. Leave it like this for an hour.
Remove the lid, remove the towel, and remove the cheesecake. Refrigerate until well-chilled, about four hours or overnight.
USE THE RED NEXT PAGE LINK BELOW FOR #2 OF OUR 6 EASY CROCKPOT MEALS
Quick Tip: Top with your favorite fruit.
