- 3/4 cup graham cracker crumbs
- 1 tablespoon plus 2/3 cup sugar, divided
- 1 teaspoon grated grapefruit peel
- 1/4 teaspoon ground ginger
- 2-1/2 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons pink grapefruit juice
- 2 large eggs, lightly beaten
- Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, fold up foil to create a 1-in.-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake.
- In a small bowl, mix cracker crumbs, 1 tablespoon sugar, peel and ginger; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
- In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and grapefruit juice. Add eggs and beat on low speed just until combined.
- Pour into crust. Place springform pan on top of coil. Cover slow cooker with a double layer of paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour. Center of cheesecake will be just set and top will appear dull.
- Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 6 servings.
Originally published as Pink Grapefruit Cheesecake in Holiday Slow Cooker 2013
Reviews for Pink Grapefruit Cheesecake
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Reviewed Sep. 23, 2016
"Never made but Grapefruit. No. how about pineapple"