How to Make Slow Cooker Cheesecake
Crumble up 12 graham crackers.. Mix in melted butter.. Press the crust into a pie pan.
Steps
Crumble up 12 graham crackers.
Crumble up 12 graham crackers.
Mix in melted butter.
Mix in melted butter.
Press the crust into a pie pan.
Press the crust into a pie pan.
Bake the crust at 375 °F (191 °C) for 8 to 10 minutes.
Bake the crust at 375 °F (191 °C) for 8 to 10 minutes.
Mix the cream cheese and sugar in a large mixing bowl.
Mix the cream cheese and sugar in a large mixing bowl.
Add eggs to the bowl.
Add eggs to the bowl.
Add two cups of water to the bottom of your slow cooker.
Add two cups of water to the bottom of your slow cooker.
Fill your crust with your cheesecake filling.
Fill your crust with your cheesecake filling.
Cook in your slow cooker on high for 2 1/2 hours.
Cook in your slow cooker on high for 2 1/2 hours.
Allow the cheesecake to cool.
Allow the cheesecake to cool.
Mix melted butter, cinnamon, 1 tsp (4.2 g) of sugar, and salt in a bowl.
Mix melted butter, cinnamon, 1 tsp (4.2 g) of sugar, and salt in a bowl.
Beat in the sour cream, vanilla extract, and eggs.
Beat in the sour cream, vanilla extract, and eggs.
Pour the batter into your pie crust.
Pour the batter into your pie crust.
Fill your slow cooker with a 1/2 inch (1.27 cm) of water.
Fill your slow cooker with a 1/2 inch (1.27 cm) of water.
Cook the cake in the slow-cooker on high for two hours.
Cook the cake in the slow-cooker on high for two hours.
Allow the cake to cool.
Allow the cake to cool.
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