CARAMEL SWIRL APPLE CHEESECAKE (CROCK-POT)
This recipe made in the crock pot making your life easier by freeing up the oven for other comfort food to be prepared. Also keeps your kitchen cooler. Creamy cheesecake is swirled with prepared caramel and topped with cinnamony apple slices. This is made in a 7 inch spring-form pan that rests on a foil ring.
Provided by Rita1652
Categories Cheesecake
Time 4h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare pan:.
- Grease a 7 or 8 inch spring-form pan with Pam or butter. Cut wax paper to cover bottom and butter it. Make sure the pan fits in your crock-pot. I was able to use an 8 inch spring form in mine. It does not rest on the bottom of the crock-pot but rests on the top edge. Which is a good thing! Or crumble up foil making a ring with it then placing it in the crock pot so the pan rests and stays lifted off the bottom of the crock.
- Crust:.
- Mix all the ingredients for the crust.
- Place in the prepared spring-form pan, using an oiled plastic wrap over the crust press down to form a crust around the bottom and just over the seam of the pan. A nice trick for spreading the crust with ease and no sticking to hands. Discard wrap.
- Topping:.
- In a large pan over high heat add topping ingredients. Bring to a boil and then simmer till reduced about 7 minutes. Set aside keeping in pan.
- Filling:.
- Beat cream cheese and sugar till completely smooth with no lumps. Must be smooth at this point.
- Add remaining ingredients just to mix in do not over beat at this point.
- Pour filling into crust.
- Drizzle the caramel over the filling and swirl lightly throughout.
- Place apple slices in a spoke pattern over filling.
- Reserving the goodness in the pan for deglazing later.
- Pour into the crock pot with foil 1-2 cups hot water. Then place the cheesecake on the foil out of the water.
- Cook on high for 2 1/2 hours. Unplug pot and then rest for 1-2 hours.
- De glaze pan:.
- Deglaze the pan with the cider loosening any of the cinnamon and sugar that remains adding the nuts if using to coat. Reduce to half and set aside till cake has rested 1-2 hours.
- Spread glaze over apples with a pastry brush. Chill before serving.
Nutrition Facts : Calories 317.6, Fat 18.9, SaturatedFat 10.3, Cholesterol 99.1, Sodium 228.6, Carbohydrate 34, Fiber 1.6, Sugar 23.3, Protein 4.9
CHEESECAKE IN YOUR CROCK POT
What a different way to bake a cheesecake! I love to try out different crock pot recipes and this one did not disappoint me. The cheesecake was so creamy and delicious! With our crock pot, I did need to cook this for about 2.5 hours to get it to the consistency Karen describes, but every crock pot is different.
Provided by Karen McCall
Categories Other Desserts
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. Find a heat-resistant dish that will fit into your crock pot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.
- 2. In a plastic zipper bag, beat the crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
- 3. In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.
- 4. Add 1/2 to 1 cup of water to the bottom of your crock pot. Lower the dish inside, being careful to not slosh water into your cheesecake.
- 5. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crockpot anyhow.
- 6. I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.
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
CROCK POT CHEESECAKE
So So GOOD! This is from Stephanie at 365 crock pot cooking blog: http://crockpot365.blogspot.com/2008/07/crockpot-cheesecake-recipe.html
Provided by crock pot queen
Categories Cheesecake
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.
- In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
- In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.
- Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake.
- Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.
- I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.
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