Slow Cooker Cheesecake

Slow Cooker Cheesecake is the only way to go! People tend to make a production out of cheesecake, but it doesn't have to be. Just bring a few simple ingredients to room temperature, mix them up, assemble, put it in the slow cooker and forget about it.

I made a simple strawberry topping for this one, but it is perfectly fine without it. There are lots of ways to go with this basic recipe, so I expect you'll be seeing more slow cooker cheesecake recipes here at Delightful Repast in the next few months.

The 7-inch diameter makes for the perfect size servings of something so rich as cheesecake. The more typical 9- to 10-inch size pans make either huge servings or very skinny, long wedges that aren't very attractive.

We love the texture of this cheesecake. And it did not have the common cheesecake problem of cracking on top. How do you feel about cheesecake? It seems to be one of those things people either love or hate.

Slow Cooker Cheesecake

(Makes one 7-inch cheesecake, 8 servings)

The Crust

1 tablespoon unsalted butter, room temperature (for pan)

1 cup graham cracker crumbs (6 whole crackers, 3.2 ounces)

1 to 2 tablespoons sugar

3 tablespoons unsalted butter, melted and cooled

The Filling

2 8-ounce packages cream cheese, each cut into 8 squares, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

2 large eggs, room temperature

1/2 cup sour cream, room temperature

1 Butter bottom and sides of a 7-inch springform pan* with the softened butter. Combine crumbs, sugar and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture over the bottom and one inch up the sides of the springform pan.

* If you want to remove the cheesecake from the springform pan base to serve, cut a circle of parchment paper to fit the buttered bottom of the pan, then butter the top of the paper as well.

Note: I use the Progressive International 3-Inch-Deep 7-Inch Nonstick Springform Pan, which I didn't find on Amazon except in this Set of 3 Springform Pans.

2 With electric mixer on medium speed, mix cream cheese and sugar until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well after each addition. On low speed, mix in vanilla and sour cream just until well combined. Pour cheesecake filling into prepared pan.

3 Place rack in bottom of cooker, and add water to just below the rack (that's 3 cups in the Cuisinart MSC-600 Multicooker). Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. (The paper towels will prevent condensation falling from the lid onto your cheesecake.) Set to Slow Cook on High for 2 hours; do not lift lid. Turn off the heat and let stand for 1 hour; do not lift lid until the hour is up.

4 Remove the lid and paper towels, and remove cheesecake to cool on wire rack for 1 hour. Carefully run a knife around the edge of the cheesecake. Release the spring and remove the sides of the pan. Cover and chill for at least 6 hours before serving.