It’s no secret that cheesecake can be a challenge to make – but I have recently discovered that the secret to perfect cheesecake is making it in a SLOW COOKER. Yup – your slow cooker isn’t just for making soups and stews! See, slow cooker cheesecake is super easy to prepare, plus it comes out perfectly cooked with less fuss than the traditional oven cheesecake. Your slow cooker’s slow-and-low cooking method allows the cheesecake to steam perfectly and create that custard-like texture. Of course, the graham cracker crust is just as important (to me, anyway), so I use a generous amount of graham cracker up the sides of the pan for a thick crust. It’s all about the crust-to-cheesecake ratio!
The key to making this slow cooker cheesecake is how you cook it. With a little water and foil coils beneath the pan, you must cook the cheesecake on HIGH. Then you have to leave it OFF with the lid on to finish the cooking process, much like the traditional step of cracking the oven door with the cheesecake inside.
Slow Cooker Cheesecake Recipe
