There’s nothing more tempting and delicious than a slice of good ole’ cheesecake. If I was stranded on a desserted island (get it?), I know I would dream about this decadent treat. It’s just that good! And so isn’t this recipe for Luscious Crock Pot Cheesecake. This is an unbelievably easy recipe that produces a silky-textured cheesecake because the cake is steamed as it bakes.
It is ABSOLUTELY CRITICAL that you do not lift the lid while this is baking. Resist the temptation because this one needs consistent heat in order to cook correctly. For a nice variation, swirl some Nutella through the batter to create a marbled effect. Thin the Nutella with some cream to make it easier to swirl. Top off with whipped cream or berries. Enjoy!
3/4 cups graham cracker crumbs
2 1/2 Tablespoons unsalted butter (melted)
1/4 teaspoon cinnamon
2/3 cups sugar (plus)
1 tablespoon sugar
1/4 teaspoon salt
12 Ounces cream cheese (at room temperature)
1 tablespoon flour
2 Large eggs
1 teaspoon almond extract
1 cup sour cream
In a medium mixing bowl, mix the graham cracker crumbs with the melted butter, cinnamon, one tablespoon of the sugar, and a dash of salt. Press the crumbs over the bottom and up one inch of the side of a six-inch springform pan three inches deep.
Combine the cream cheese with the flour, the remaining 2/3 cup of sugar, and 1/4 teaspoon of salt in a standing mixer with a paddle or by hand until able to mix with a hand beater. Beat at medium-high speed until smooth, about two to four minutes. Scrape down the side of the bowl and add the eggs and almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
Fill a five to seven quart round (or oval) crock pot with 1/2 inch of water and position a rack in the bottom. Place the cheesecake on the rack. Cover the crock pot with a triple layer of paper towels and the lid. Cook on high for two hours. DO NOT LIFT LID. Turn off the heat and let stand until the crock pot has cooled, approximately one hour.
Remove the lid and paper towels, and transfer the cheesecake to a rack to cool to room temperature, approximately one hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least four hours.
Heat a sharp, thin-bladed knife under hot water. Dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into slices (or wedges) and serve.
Originally posted at Crystal’s blog.