Cheesecake In Your Crock Pot Food

HOMEMADE CROCK POT CHEESECAKE

Steps:

• Take your 5 quart round insert out of your slow cooker (we used this one) and turn it upside down.
• Then take a 24 inch by 18 inch piece of heavy duty foil and sculpt it around the outside of the crock with the shiny side touching the slow cooker. Once you have your "foil pan" formed, remove it from the crock and place the crock back in your unit. Then carefully put your pan inside your crock.
• In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside.
• Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed. We usedthis mixer with this paddle. Scrape down the sides as needed.
• Then add your ricotta, sour cream or Greek yogurt and vanilla. Beat until smooth. Scraping sides as needed.
• Add one egg at a time, blending it completely before adding the next.
• Then beat in your flour and cornstarch.
• Finally pour your batter over your crust and place the lid on top.
• Cook on low for 3-4 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking.
• Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool for one hour.
• Remove crock from unit and let it cool completely before placing in the fridge overnight.
• the next day carefully remove cake with foil from your crock and place on a platter.
• Gently pull foil away- ripping if necessary and remove entirely from cake.
• In a large mixing bowl combine strawberries and glaze.
• Slice cake and serve topped with strawberries.

CROCK-POT CHEESECAKE RECIPE

Steps:

• Using a mixer, in a large mixing bowl mix together the cream cheese and granulated sugar until well combined.
• Add the three eggs to the cream cheese mixture one at a time, mixing well after each egg is added before adding the next egg.
• Mix in the pure vanilla extract and set cheese mixture aside while you prepare the crust.
• In a separate bowl mix together the graham cracker crumbs and melted butter with a fork until the mixture resembles damp sand.
• Add the graham cracker crumb crust mixture to the bottom of a small heat proof bowl or small springform pan that will fit inside your 6 quart or larger slow cooker.
• With a spoon or the back of a dry measuring cup press the graham crackers into the bowl or pan until you have a smooth flat layer of crust.
• Spoon the cream cheese mixture over the top of the crust and spread it around to make a smooth layer.
• Place the cheesecake inside your slow cooker and using a liquid measuring cup or tea kettle with a spout carefully add 2 to 3 cups of water in the space between the cheesecake and the crock-pot insert making sure not to get any water on the cheesecake itself. The water level should reach half way up the side of your cheesecake.
• Cover slow cooker and cook on high for 2 hours or 2 1/2 hours or until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.
• Turn the crock-pot off and leaving the lid off let the cheesecake cool in the crock-pot for 30 minutes to 1 hour.
• Carefully remove the cheesecake from the slow cooker and cover with foil or plastic wrap and place in the refrigerator for at least 1 hour to chill before eating.
• Serve cheesecake plain or with your favorite fruit topping if desired.

SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
• For the crust:
• Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
• For the filling:
• Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust.
• Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours.
• Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.

CROCK POT CHEESECAKE

Steps:

• Find a heat-resistant dish that will fit into your crockpot 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.
• In a plastic zipper bag, beat the animal 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.
• In 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.
• Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake.
• Cover 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 crock anyhow.
• I 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.

CHEESECAKE IN YOUR CROCK POT

Steps:

• 1. Find 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.
• 2. In 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.
• 3. In 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.
• 4. Add 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.
• 5. Cover 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.
• 6. I 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.

CROCK-POT / SLOW-COOKER CHEESECAKE

Steps:

• In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
• In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the 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 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
• Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 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 wedges and serve.