Very Vanilla Slow Cooker Cheesecake Recipe

4.5 10 10
Very Vanilla Slow Cooker Cheesecake Recipe
Very Vanilla Slow Cooker Cheesecake Recipe photo by Taste of Home
Publisher Photo

Very Vanilla Slow Cooker Cheesecake Recipe

Read Reviews
4.5 10 10
Publisher Photo
Cinnamon and vanilla give this cheesecake so much flavor, and making it in the slow cooker creates a silky, smooth texture that's hard to resist. —Krista Lanphier, Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 2 hours + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 2 hours + chilling

Ingredients

  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar plus 2/3 cup sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 2 to 3 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • TOPPING:
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening
  • Miniature peanut butter cups or toasted sliced almonds

Directions

Grease a 6-in. springform pan; place 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, roll up foil to make a 1-in.-wide strip; shape into a circle. Place in bottom of slow cooker to make a rack.
In a small bowl, mix cracker crumbs, 1 tablespoon sugar and cinnamon; 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 vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Place springform pan on foil circle without touching slow cooker sides. Cover slow cooker with a double layer of white 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.
Remove springform pan from slow cooker; remove foil around pan. Cool cheesecake on a wire rack 1 hour longer. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
For topping, in a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake; sprinkle with miniature peanut butter cups or almonds. Yield: 6 servings.

Test Kitchen tips
  • Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
  • 6-inch springform pans are available from Wilton Industries. Call 800-794-5866 or visitwilton.com.
  • To Make Ahead:
  • To Make a Fruit Rose: Omit topping. Peel kiwi and remove ends. Cut in half lengthwise. Slice thinly, keeping slices together. Using cupped hands, push the slices of one kiwi half into a long line, fanning slightly. Starting at the nearest end, begin to roll into a tight coil. Continue to spiral slices around center. Repeat using other kiwi half. Transfer fruit flower to cheesecake using a spatula.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Very Vanilla Slow Cooker Cheesecake in Taste of Home April/May 2014

    Nutritional Facts

    1 slice: 565 calories, 41g fat (24g saturated fat), 180mg cholesterol, 351mg sodium, 41g carbohydrate (33g sugars, 1g fiber), 10g protein.

    • 3/4 cup graham cracker crumbs
    • 1 tablespoon sugar plus 2/3 cup sugar, divided
    • 1/4 teaspoon ground cinnamon
    • 2-1/2 tablespoons butter, melted
    • 2 packages (8 ounces each) cream cheese, softened
    • 1/2 cup sour cream
    • 2 to 3 teaspoons vanilla extract
    • 2 large eggs, lightly beaten
    • TOPPING:
    • 2 ounces semisweet chocolate, chopped
    • 1 teaspoon shortening
    • Miniature peanut butter cups or toasted sliced almonds
    1. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan.
    2. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a circle. Place in bottom of slow cooker to make a rack.
    3. In a small bowl, mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
    4. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
    5. Place springform pan on foil circle without touching slow cooker sides. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on high 2 hours.
    6. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour.
    7. Remove springform pan from slow cooker; remove foil around pan. Cool cheesecake on a wire rack 1 hour longer. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
    8. For topping, in a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake; sprinkle with miniature peanut butter cups or almonds. Yield: 6 servings.

    Test Kitchen tips
  • Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
  • 6-inch springform pans are available from Wilton Industries. Call 800-794-5866 or visitwilton.com.
  • To Make Ahead:
  • To Make a Fruit Rose: Omit topping. Peel kiwi and remove ends. Cut in half lengthwise. Slice thinly, keeping slices together. Using cupped hands, push the slices of one kiwi half into a long line, fanning slightly. Starting at the nearest end, begin to roll into a tight coil. Continue to spiral slices around center. Repeat using other kiwi half. Transfer fruit flower to cheesecake using a spatula.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Very Vanilla Slow Cooker Cheesecake in Taste of Home April/May 2014

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    Reviews forVery Vanilla Slow Cooker Cheesecake

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    MY REVIEW
    Ilovematty User ID: 8607813 274738
    Reviewed Oct. 1, 2017

    "Love the small size, used light cream cheese and fat free sour cream. Turned out beautifully. Thanks for sharing!"

    MY REVIEW
    khrichfield User ID: 7674446 244746
    Reviewed Mar. 1, 2016

    "Made this last week and it was really good. I would like to cut the ingredients in half so the cheesecake isn't so filling. Any ideas on how to adjust the cooking time?"

    MY REVIEW
    MarinaRo User ID: 7917922 232282
    Reviewed Sep. 4, 2015

    "What can I use instead the 6-qt. slow cooker? I don?t have it. Thanks"

    MY REVIEW
    Ceege User ID: 730520 140230
    Reviewed Jun. 16, 2014

    "Just answering question by BBatten17.

    The paper towels will absorb all the water that forms on the inside of a slow cooker lid. The water would completely spoil the texture of the cake as it bakes if not eliminated. You do that by using the paper towels. Hope this helps."

    MY REVIEW
    BBatten17 User ID: 6312245 126995
    Reviewed Jun. 11, 2014

    "What is the purpose of the paper towels?"

    MY REVIEW
    Ohlawgirl User ID: 7819732 200440
    Reviewed May. 25, 2014

    "The best and easiest recipe yet!"

    MY REVIEW
    Feen User ID: 1925557 190819
    Reviewed Apr. 6, 2014

    "So cute and fun to make. Loved the smaller size. Found a pan at walmart.com. The cheesecake turned out creamy and delicious. I used light cream cheese (Neufchatel). Next time I may swirl in some chocolate in the batter."

    MY REVIEW
    4thefood User ID: 7750563 153494
    Reviewed Apr. 5, 2014

    "This is a wonderfully light and creamy cheese cake. I too choose raspberry over chocolate, it was a nice tartness against the sweetness of the cheese cake; as put in the 3 teaspoons of vanilla. Was easy to make, I did find that I need to add extra layers of paper towels."

    MY REVIEW
    Ladyj1954 User ID: 6597899 196958
    Reviewed Mar. 27, 2014

    "The cheesecake sound delicious!!!!"

    MY REVIEW
    sandydent User ID: 937394 190812
    Reviewed Mar. 16, 2014

    "This cheesecake was awesome! So smooth and velvety that even my husband who is not a cheesecake fan loved it. I just didn't put on the chocolate topping and instead served it with raspberry sauce. A definite keeper that I will make again and again."

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