sour cream cheesecake for the slow-cooker

How To Make sour cream cheesecake for the slow-cooker

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  1

  In a large bowl combine the first 5 ingredients.Mix well and then press the mixture over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
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  2

  Using the paddle with your mixer, combine the next 4 ingredients and beat at medium-high speed until smooth, about 2 minutes. Add the eggs and almond extract. Beat until blended. Add the sour cream and beat until smooth. Pour batter into the springform pan.
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  3

  Fill a 6-7 qt. round or oval slow cooker with 1/2 inch of water and a rack in the bottom. Set pan on rack. Cover the slow cooker with a triple layer of paper towels and close the lid. Turn cooker to high and cook for 2 hours without peeking. Then turn off the heat and let stand until the slow cooker has cooled for 1 hour.
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  4

  Remove the lid and the paper towels and cool cheesecake on wire rack to room temperature for 1 hour. Cover cake with plastic wrap and chill until cold, at least 4 hours.
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  5

  Heat a sharp knife, with thin blade under hot water; dry the knife. Carefully run knife around edge of cake. Release the spring and lift the cheesecake out of the mold.(I leave mine on the glass bottom). Cut into wedges and serve. Trim with fresh cut fruit ,if desired.
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