Homemade Crock Pot Cheesecake Food

SLOW-COOKER CHEESECAKE

Steps:

• Grease a 6" springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1" water. Create a foil circle and place inside slow cooker as a rack.
• Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
• Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
• Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
• Cook on high for 2 hours, then turn off heat and let stand 1 hour.
• Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

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.

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

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.

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.

CROCK POT CREAMY ORANGE CHEESECAKE

Steps:

• Combine crumbs with sugar; mix in melted butter until well moistened.
• Pat into a 7-inch spring form pan.
• In a medium bowl, cream together the cream cheese and sugar.
• Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer.
• Beat in orange juice, zest, flour, and vanilla.
• Beat for another 2 minutes.
• Pour batter into prepared crust; place on a rack or aluminum foil ring in the crock pot (so it doesn't rest on the bottom of the pot).
• Cover and cook on high for 2 1/2 to 3 hours.
• Turn off and leave for 1 to 2 hours, until cool enough to remove.
• Cool completely and remove the sides of the pan.
• Chill before serving, and store leftovers in the refrigerator.

CARAMEL SWIRL APPLE CHEESECAKE (CROCK-POT)

Steps:

• Prepare pan:.
• Grease a 7 or 8 inch spring-form pan with Pam or butter. Cut wax paper to cover bottom and butter it. Make sure the pan fits in your crock-pot. I was able to use an 8 inch spring form in mine. It does not rest on the bottom of the crock-pot but rests on the top edge. Which is a good thing! Or crumble up foil making a ring with it then placing it in the crock pot so the pan rests and stays lifted off the bottom of the crock.
• Crust:.
• Mix all the ingredients for the crust.
• Place in the prepared spring-form pan, using an oiled plastic wrap over the crust press down to form a crust around the bottom and just over the seam of the pan. A nice trick for spreading the crust with ease and no sticking to hands. Discard wrap.
• Topping:.
• In a large pan over high heat add topping ingredients. Bring to a boil and then simmer till reduced about 7 minutes. Set aside keeping in pan.
• Filling:.
• Beat cream cheese and sugar till completely smooth with no lumps. Must be smooth at this point.
• Add remaining ingredients just to mix in do not over beat at this point.
• Pour filling into crust.
• Drizzle the caramel over the filling and swirl lightly throughout.
• Place apple slices in a spoke pattern over filling.
• Reserving the goodness in the pan for deglazing later.
• Pour into the crock pot with foil 1-2 cups hot water. Then place the cheesecake on the foil out of the water.
• Cook on high for 2 1/2 hours. Unplug pot and then rest for 1-2 hours.
• De glaze pan:.
• Deglaze the pan with the cider loosening any of the cinnamon and sugar that remains adding the nuts if using to coat. Reduce to half and set aside till cake has rested 1-2 hours.
• Spread glaze over apples with a pastry brush. Chill before serving.