The moist environment of a slow cooker works double duty on cheesecake: it prevents cracks from forming and helps achieve a smooth and creamy texture. We loved the dessert topped with ripe summer peaches, but berries work well here too.
Recipe courtesy of Food Network Kitchen
Slow-Cooker Brown Sugar Cheesecake
Total:
10 hr 15 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy
Total:
10 hr 15 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Special equipment: an 8-inch springform pan

Loosely roll a large piece of aluminum foil (about 20-inches long) into a 1-inch cylinder. Form a ring with the foil, about 7 inches in diameter. Fill a 6-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.

Place the graham crackers in the bowl of a food processor and process until finely ground. Add 4 tablespoons of the melted butter and pulse to combine; the mixture should look like wet sand. Brush the inside of an 8-inch springform pan with the remaining 1 tablespoon melted butter. Press the crumb mixture into the bottom of the pan, and one-third of the way up the sides. Use the bottom of a round drinking glass to help press the crumb mixture into the pan.

Wipe out the food processor, then add the cream cheese, 1 cup of the brown sugar, the sour cream, vanilla and salt, and blend until very smooth, scraping down the sides of the bowl as needed. Add the eggs, pulsing until smooth and uniform. Pour the filling into the crust.

Gently place the cheesecake on the foil ring in the slow cooker. Drape a double layer of paper towels over the opening of the slow cooker and place the lid over the paper towels (the ends of the paper towels should come out from under the lid). Cook on low heat until the cheesecake is just set, but still jiggles slightly when the pan is moved, 4 hours.

Turn off the heat and remove the lid. Wipe out the inside of the lid and replace the paper towels with new paper towels, and cover the slow cooker again. Cool the cake in the slow cooker, 2 to 3 hours.

Remove the cheesecake, cover with plastic wrap and refrigerate until chilled, at least 3 hours and up to 3 days.

One hour before serving, place the peaches in a mixing bowl with the remaining 1 tablespoon brown sugar. Toss to combine and macerate for at least 1 hour, stirring occasionally.

Run a small knife around the edge of the cheesecake and remove the outer ring of the pan. Spoon the peaches, along with any of the juices, over the cheesecake to serve.

IDEAS YOU'LL LOVE

Baked Ham with Brown Sugar Honey Glaze

Recipe courtesy of Trisha Yearwood

Slow-Cooker Split Pea Soup

Recipe courtesy of Food Network Kitchen

Slow-Cooker Beef Stew

Recipe courtesy of Virginia Willis

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Sticky Spicy Slow-Cooked Ribs

Recipe courtesy of Ree Drummond

Slow Cooker Beef Brisket

Recipe courtesy of Trisha Yearwood

Limoncello Ricotta Cheesecake

Recipe courtesy of Ina Garten

Chocolate Espresso Cheesecake with Ganache

Recipe courtesy of Ina Garten

Brown Butter and Bourbon Maple-Glazed Doughnuts

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking