Crock Pot Creamy Cheesecake
Ingredients:
- 18 honey graham crackers (2 packages)
- 10 tablespoons butter, melted
- 24 ounces cream cheese (3 8-ounce bricks), room temperature or softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
Instructions:
- Prepare Graham Cracker Crust:
- Place graham crackers in a food processor and process until finely ground. With the processor running, gradually add the melted butter until the mixture is well combined.
- Mix Cream Cheese Filling:
- In the bowl of a stand mixer, add the cream cheese and sugar. Cream together at medium speed until smooth and well combined.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla extract and flour until just incorporated.
- Prepare Cake Pan:
- Take two 16-inch long sheets of aluminum foil and line the inside of the cake pan, one sheet in one direction and the other perpendicular, pressing it tightly against the pan edges. There should be an overhang around the pan to help remove the cheesecake later.
- Transfer the graham cracker mixture to the prepared pan, pressing it evenly along the bottom and, optionally, up the sides.
- Fill and Bake:
- Pour the cream cheese filling into the crust, spreading it evenly to the edges. Gently tap the pan on the countertop to release any air bubbles.
- Place the pan in the slow cooker and cook on HIGH for 3 hours. Then, turn the slow cooker off, leaving the cheesecake covered inside for an additional hour.
- Chill:
- Carefully remove the cheesecake from the slow cooker and refrigerate it for at least 4 hours, or overnight, to set.
- Serve:
- To unmold, gently lift the cheesecake out of the pan using the foil overhang. Peel the foil away from the sides of the cheesecake and transfer it to a serving plate.
Enjoy your lusciously creamy cheesecake made conveniently in a crock pot, perfect for any occasion or just a delightful treat.
