Slow cooker cheesecake is the easiest, creamiest, fluffiest dessert that's over the top deliciously easy to make! I can't tell you how many compliments I keep getting and this recipe is asked for, a ton of times!! Really the only tip I can really give is make sure you line the slow cooker with parchment for the easiest way to lift it out. This is an amazing tasting cheesecake!
I will be experimenting with marble, chocolate, peanut butter, pumpkin using ginger snap cookies and Amaretto using almond cookies. The skies the limit get creative this is a basic recipe that will be a starter to many flavors your family loves.
I would have never thought this method of cooking, could make such a creamy, fluffy perfect cheesecake in a slow cooker in 2 hours. This is by far something has totally amazed me as a cook and baker. I just loved how simple this is. I totally adapted it to our taste using just the same amount of eggs and cream cheese a normal recipe for cheese cake would be. The recipe was flawless. You are going to be so proud of yourself when you see these results. Seriously this really just amazed me!
Slow Cooker Cheesecake Recipe
3 - 8 ounce packages of cream cheese room temperature
1 fresh grated lemon peel about 1 1/2 tablespoons
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
2/3 cups sugar
Suggestions for toppings: I used fresh sliced strawberries with strawberry ice cream topping. You can use canned pie filling, fresh fruit of choice or any kind of jam warmed and poured on top. This is great plain also with a little powdered sugar and whipped cream.
Other options for fruits: peaches and peach warmed jam, blueberries with blueberry warmed jam. Raspberries with seedless raspberry warmed jam. Pineapple with pineapple ice cream topping.
Beat with an electric mixer until smooth and creamy around 10 to 15 minutes till fluffy and smooth.
Line the slow cooker with parchment paper cross way ( you can use foil but I prefer parchment as it's easier to handle) and spray lightly with cooking oil. Add the cookies to line the bottom of the slow cooker on parchment paper. Pour the filling cheesecake mixture over the cookies. Cover. Place the slow cooker on high and cook for 1 hour and 55 minutes or 2 hours depending on size of cooker. I use a 7 quart slow cooker and it took 1 hour 45 minutes. Just make sure the middle is set.
Place the whole slow cooker insert in the refrigerator until totally cooled off. You can leave the parchment paper on or pick it up and slide onto a plate. I left mine on the paper. Place whatever fruit on top with your coordinating warmed jam or ice cream topping for sweetening. The best way to use fresh fruits is to mix with the same flavored ice cream topping or jam warmed and mix together.