cheesecake in your crock pot
I've never made a cheesecake before; I always thought it sounded complicated. I'm a pretty picky cheesecake eater, I hate it to be dried out, and I don't want the cheesey part to be too thick. I like a bit of crust in every bite. My daughter-in-law asked quite a while ago if I thought cheesecake could be made in the crockpot, and at the time I honestly didn't know. Now, I know! Yes! You can totally make cheesecake in the crock pot, and you should.
Blue Ribbon Recipe
What a different way to bake a cheesecake! I love to try out different crock pot recipes and this one did not disappoint me. The cheesecake was so creamy and delicious! With our crock pot, I did need to cook this for about 2.5 hours to get it to the consistency Karen describes, but every crock pot is different.
Ingredients For cheesecake in your crock pot
- CRUST
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1 cgraham crackers, crushed
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2 Tbspbrown sugar
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3 Tbspmelted butter
- FILLING
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16 ozcream cheese, room temperature
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3/4 cwhite sugar
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2 lgeggs, room temperature
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1/4 cheavy cream
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1 Tbspgood vanilla
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1 Tbspall purpose flour
How To Make cheesecake in your crock pot
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1Find a heat-resistant dish that will fit into your crock pot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats. -
2In a plastic zipper bag, beat the crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
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3In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.
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4Add 1/2 to 1 cup of water to the bottom of your crock pot. Lower the dish inside, being careful to not slosh water into your cheesecake.
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5Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crockpot anyhow.
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6I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
