Saturday, April 18, 2015

Crockpot Cheesecake

Trying a smaller size cheesecake (not as deep) to curb the amount I eat. Normal is 3 pkgs/3 eggs/3/4 c sugar. This is cut to 2/3 so can be made in a regular 8" cake pan without spilling over (instead of a high springform pan). It's also cooked in a crockpot. Original directions had the pan in the water, but I've made it sit above the water. Not sure if it makes a difference - may have to try this a few times to find out. Had a slice about an hour or two after chilling and was still very soft. Was much firmer the next day. Steaming method definitely leaves no cracks! Think I'd prefer a pumpkin cheesecake cooked in this method. Will try a flavored variation next time. *** for taste, **** for fun of using slow cooker
  • 2 pkg cream cheese, softened
  • 1/2 c sugar (I actually ran out and so had less than this)
  • 2 eggs
  • 1 t vanilla
  • 1 c graham cracker crumbs
  • 1/4 c butter, melted
  • cinnamon
  1. Cream the sugar and cream cheese until smooth.
  2. Add in eggs, one at a time.
  3. Stir in vanilla.
  4. Mix the crumbs, butter and cinnamon. Press into greased 8" cake pan, going halfway up the sides.
  5. Pour cream cheese mixture in.
  6. Pour 2-3 cups water in crockpot. Set cake pan on stand in water. Cook on high for 2.5 hours or until set.
  7. Let cool for an hour and refrigerate.


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