Very Vanilla Slow Cooker Cheesecake #EighteenCheesecakes
In 2015, Camilla at Culinary Adventures of Camilla enlisted her blogging friends to help her celebrate her 15th wedding anniversary by sharing 15 cheesecakes. The event was a huge hit, and I'm so excited to be a part of it this year for her 18th anniversary!
Even though we both love cheesecake, I don't really make it at home often. When I saw this recipe for cheesecake done in a slow cooker, I immediately printed it out. I'm probably the last person on Earth who hasn't jumped on the pressure cooker train yet, I'm still using my CrockPot. I had planned on doubling the recipe and making 3 individual cheesecakes in 4" springforms, but I couldn't find mine. My large springform wouldn't fit in my oval slow cooker. I ended up buying a Wilton 6" springform, and I love it. I've already got several more recipes chosen to make in it.
The recipe itself is simple, but you want to make sure that you follow the prep instructions for the pan and the foil "rack" closely. This keeps your pan watertight and allows it to cook perfectly. I made no changes to the recipe itself, and I used the full 3 teaspoons of vanilla. Make sure to note that after the cooking and cooling times, this also needs to be refrigerated overnight. That was the hardest part!
I was thrilled to see that the cheesecake top was completely without cracks, something that I struggle with when I make them in the oven, even using a water bath. It had a beautiful texture, not super dense, and the flavor was amazing. You can top it any way you like, with fresh fruit, pie fillings, chopped candy and chocolate sauce. The sky's the limit. Thank you so much to Krista L for sharing her recipe!
My husband liked his with slightly warmed blueberry pie filling.
Wishing Camilla and her dear husband a very happy anniversary, and many more years of cheesecakes! Be sure to check out the links to the other recipes below :)
Even though we both love cheesecake, I don't really make it at home often. When I saw this recipe for cheesecake done in a slow cooker, I immediately printed it out. I'm probably the last person on Earth who hasn't jumped on the pressure cooker train yet, I'm still using my CrockPot. I had planned on doubling the recipe and making 3 individual cheesecakes in 4" springforms, but I couldn't find mine. My large springform wouldn't fit in my oval slow cooker. I ended up buying a Wilton 6" springform, and I love it. I've already got several more recipes chosen to make in it.
The recipe itself is simple, but you want to make sure that you follow the prep instructions for the pan and the foil "rack" closely. This keeps your pan watertight and allows it to cook perfectly. I made no changes to the recipe itself, and I used the full 3 teaspoons of vanilla. Make sure to note that after the cooking and cooling times, this also needs to be refrigerated overnight. That was the hardest part!
I was thrilled to see that the cheesecake top was completely without cracks, something that I struggle with when I make them in the oven, even using a water bath. It had a beautiful texture, not super dense, and the flavor was amazing. You can top it any way you like, with fresh fruit, pie fillings, chopped candy and chocolate sauce. The sky's the limit. Thank you so much to Krista L for sharing her recipe!
My husband liked his with slightly warmed blueberry pie filling.
I drizzled mine with some Dark Chocolate Sea Salt Caramel Sauce. Heaven!
Very Vanilla Slow Cooker Cheesecake
Ingredients
- 3/4 cup graham cracker crumbs
- 1 Tablespoon sugar plus 2/3 cup sugar, divided
- 1/4 teaspoon ground cinnamon
- 2 1/2 Tablespoons butter, melted
- 16oz cream cheese, softened
- 1/2 cup sour cream
- 2 to 3 teaspoons vanilla extract
- 2 eggs, large, lightly beaten
Instructions
Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a circle. Place in bottom of slow cooker to make a rack.
In a small bowl, mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Place springform pan on foil circle without touching slow cooker sides. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour.
Remove springform pan from slow cooker; remove foil around pan. Cool cheesecake on a wire rack 1 hour longer. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled Remove ring and pan base, move to serving plate. Top as desired with fresh fruit, chocolate sauce, blueberry or strawberry topping.
Source: https://www.tasteofhome.com/recipes/very-vanilla-slow-cooker-cheesecake
In a small bowl, mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Place springform pan on foil circle without touching slow cooker sides. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour.
Remove springform pan from slow cooker; remove foil around pan. Cool cheesecake on a wire rack 1 hour longer. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled Remove ring and pan base, move to serving plate. Top as desired with fresh fruit, chocolate sauce, blueberry or strawberry topping.
Source: https://www.tasteofhome.com/recipes/very-vanilla-slow-cooker-cheesecake
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