Are you searching for a luscious and creamy cheesecake that will satisfy your sweet cravings? Look no further than this exquisite "Very Vanilla Slow Cooker Cheesecake" recipe. With its velvety texture, rich vanilla flavor, and hassle-free preparation, this dessert is sure to impress family and friends alike. Let's embark on a culinary journey to create this delectable masterpiece in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
VERY VANILLA SLOW-COOKER CHEESECAKE
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
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 565 calories, Fat 41g fat (24g saturated fat), Cholesterol 180mg cholesterol, Sodium 351mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 10g protein.
PRESSURE COOKER VERY VANILLA CHEESECAKE
Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist. -Krista Lanphier, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. , Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center., Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.
Nutrition Facts : Calories 484 calories, Fat 34g fat (19g saturated fat), Cholesterol 151mg cholesterol, Sodium 357mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 0 fiber), Protein 8g protein.
SLOW-COOKER BROWN SUGAR CHEESECAKE
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.
Provided by Food Network Kitchen
Categories dessert
Time 10h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- 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.
SLOW COOKER CHEESECAKE
Steps:
- Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.
- Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.
- In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.
- Oven Instructions:
- Preheat oven to 325 degrees F.
- Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.
CROCK-POT / SLOW-COOKER CHEESECAKE
This is an easy recipe for a cheesecake with an unbelievably silky texture because the machine steams the cake as it bakes. Recipe is from Beth Hensperger and was printed in "Food & Wine" (November 2007). You must resist the urge to peek inside as it is cooking-the lid must stay closed to retain heat. Cake must be chilled for at least 4 hours.
Provided by blucoat
Categories Cheesecake
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
- In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
- Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
- Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
- Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.
Nutrition Facts : Calories 359.9, Fat 25.9, SaturatedFat 14.3, Cholesterol 117.8, Sodium 288.5, Carbohydrate 27.8, Fiber 0.3, Sugar 23.2, Protein 5.4
EASY SLOW COOKER CHEESECAKE RECIPE
Number Of Ingredients 4
Steps:
- Allow Cream Cheese to get to room temperature. Open cream cheese and place in large bowl. Add Sugar and mix until sugar and cream cheese are well blended. Add the 3 eggs blending after adding each one.
- Add 2 cups of water into the bottom of your crockpot. Next put your foil tin and graham cracker crust right on top of the water. - Don't let the water get in your crust. - I also had to bend my tin a bit in order to fit in the the crock pot.
- Add the cream cheese mixture to the top of the graham cracker premade crust.
- Place the lid of the crock-pot on and cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
- The cheesecake will begin to crack on the sides.
- Remove and let set in the refrigerator for a few hours or until ready to serve.
- If your crockpot is too small for a pie tin you can also get a oven safe bowl and do the same thing.
- You will need...
- 6 Graham Crackers (full pieces), pulverized into crumbs
- 3 Tablespoons of Stick Butter, melted
- In a separate bowl, add graham cracker crumbs and melted butter. Mix well as this will form your crust.
- Choose a pan or small crock type cooking pan that will fit in the bottom of your crock pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
- Add the graham cracker crumbs mixture to the bottom of the pan. With a spoon, pat the graham crackers out til you have a smooth layer.
- Add the cream cheese mixture to the top of the graham crackers.
- Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
- Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
- Cook on high for 2 - 2 1/2 hours or until the center does not have a watery consistency when you stick a knife into it.
- The cheesecake will begin to crack on the sides.
- Let cool for 30m to 1h. Remove and let set in the refrigerator for a few hours or until ready to serve.
Tips:
- Use a slow cooker with a removable crock. This will make it easier to remove the cheesecake when it is done cooking.
- Line the crock with parchment paper before adding the cheesecake batter. This will help prevent the cheesecake from sticking to the crock.
- Be sure to use full-fat cream cheese for the best flavor and texture.
- Do not overbeat the cheesecake batter. Overbeating will make the cheesecake tough.
- Bake the cheesecake on low for 6-8 hours, or until the center is set.
- Let the cheesecake cool completely before refrigerating. This will help prevent the cheesecake from cracking.
- Serve the cheesecake with your favorite toppings, such as fresh berries, whipped cream, or chocolate sauce.
Conclusion:
This Very Vanilla Slow Cooker Cheesecake is a delicious and easy dessert that is perfect for any occasion. With its creamy texture and rich vanilla flavor, this cheesecake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!
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