Crock Pot Slow Cooker Cheesecake Recipes

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PERFECT SLOW COOKER CHEESECAKE



Perfect Slow Cooker Cheesecake image

Slow Cooker Cheesecake - The easiest way to make a perfect tender no-crack cheesecake is in the crockpot. Honestly, you cannot mess this up!

Provided by Sommer Collier

Categories     Dessert

Time 5h10m

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs, (about 12 whole crackers)
6 tablespoons melted butter
24 ounces cream cheese
1 1/2 cups sour cream
1 1/4 cups granulated sugar
5 large eggs
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • Turn a 6-quart oval slow cooker on low. Lay a large piece of of parchment paper in the bottom of the crock and coat with nonstick cooking spray. Place the graham crackers in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the crock and press evenly over the bottom.
  • Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.
  • Pour the filling over the crust. Cover the crock, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn't drip down on top of the cheesecake.
  • Move the crock to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!

Nutrition Facts : ServingSize 1 slice, Calories 278 kcal, Carbohydrate 20 g, Protein 4 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 96 mg, Sodium 271 mg, Sugar 15 g

HOMEMADE CROCK POT CHEESECAKE



Homemade Crock Pot Cheesecake image

Are you looking for a great homemade cheesecake recipe but don't want to purchase a special pan? Our Homemade Crock Pot Cheesecake is the perfect homemade recipe for cheesecake that you can make right in your slow cooker- no extra pan needed!

Provided by Cris

Categories     Dessert

Time 3h20m

Number Of Ingredients 13

1 cup Nila wafers (crushed)
2 tablespoons melted butter (melted)
2 tablespoons brown sugar (packed)
16 oz cream cheese ((2 - 8 oz bricks))
1 1/2 cups sugar
15 oz tub ricotta cheese
2 cups sour cream or PLAIN Greek yogurt
1 teaspoon vanilla
4 eggs
3 tablespoons all purpose flour
3 tablespoons corn starch
13.5 oz strawberry glaze or gel
1 pound strawberries (cleaned and hulled)

Steps:

  • Take your 5 quart round insert out of your slow cooker (we used this one) and turn it upside down.
  • Then take a 24 inch by 18 inch piece of heavy duty foil and sculpt it around the outside of the crock with the shiny side touching the slow cooker. Once you have your "foil pan" formed, remove it from the crock and place the crock back in your unit. Then carefully put your pan inside your crock.
  • In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside.
  • Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed. We usedthis mixer with this paddle. Scrape down the sides as needed.
  • Then add your ricotta, sour cream or Greek yogurt and vanilla. Beat until smooth. Scraping sides as needed.
  • Add one egg at a time, blending it completely before adding the next.
  • Then beat in your flour and cornstarch.
  • Finally pour your batter over your crust and place the lid on top.
  • Cook on low for 3-4 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking.
  • Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool for one hour.
  • Remove crock from unit and let it cool completely before placing in the fridge overnight.
  • the next day carefully remove cake with foil from your crock and place on a platter.
  • Gently pull foil away- ripping if necessary and remove entirely from cake.
  • In a large mixing bowl combine strawberries and glaze.
  • Slice cake and serve topped with strawberries.

CROCK-POT CHEESECAKE RECIPE



Crock-Pot Cheesecake Recipe image

You wont believe how easy it is to make a delicious and creamy cheesecake right in your slow cooker. This basic slow cooker cheesecake recipe is wonderful any day you are craving some luscious cheesecake for dessert! Serve the cheesecake plain or top it with a fruit sauce to take it over the top!

Provided by Crock-Pot Ladies

Categories     Desserts

Time 2h30m

Number Of Ingredients 6

24 Ounces Cream Cheese (Softened To Room Temperature)
3 Large Eggs
3/4 Cup Granulated Sugar
1 1/2 Teaspoons Pure Vanilla Extract
6 Whole Graham Crackers (Crushed Into Crumbs)
3 Tablespoons Unsalted Butter (Melted)

Steps:

  • Using a mixer, in a large mixing bowl mix together the cream cheese and granulated sugar until well combined.
  • Add the three eggs to the cream cheese mixture one at a time, mixing well after each egg is added before adding the next egg.
  • Mix in the pure vanilla extract and set cheese mixture aside while you prepare the crust.
  • In a separate bowl mix together the graham cracker crumbs and melted butter with a fork until the mixture resembles damp sand.
  • Add the graham cracker crumb crust mixture to the bottom of a small heat proof bowl or small springform pan that will fit inside your 6 quart or larger slow cooker.
  • With a spoon or the back of a dry measuring cup press the graham crackers into the bowl or pan until you have a smooth flat layer of crust.
  • Spoon the cream cheese mixture over the top of the crust and spread it around to make a smooth layer.
  • Place the cheesecake inside your slow cooker and using a liquid measuring cup or tea kettle with a spout carefully add 2 to 3 cups of water in the space between the cheesecake and the crock-pot insert making sure not to get any water on the cheesecake itself. The water level should reach half way up the side of your cheesecake.
  • Cover slow cooker and cook on high for 2 hours or 2 1/2 hours or until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.
  • Turn the crock-pot off and leaving the lid off let the cheesecake cool in the crock-pot for 30 minutes to 1 hour.
  • Carefully remove the cheesecake from the slow cooker and cover with foil or plastic wrap and place in the refrigerator for at least 1 hour to chill before eating.
  • Serve cheesecake plain or with your favorite fruit topping if desired.

Nutrition Facts : Calories 671 kcal, Carbohydrate 50 g, Protein 12 g, Fat 46 g, SaturatedFat 29 g, Cholesterol 240 mg, Sodium 535 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 2 g, ServingSize 1 serving

VERY VANILLA SLOW-COOKER CHEESECAKE



Very Vanilla Slow-Cooker Cheesecake image

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

3/4 cup graham cracker crumbs
1 tablespoon sugar plus 2/3 cup sugar, divided
1/4 teaspoon ground cinnamon
2-1/2 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 to 3 teaspoons vanilla extract
2 large eggs, room temperature, lightly beaten
TOPPING:
2 ounces semisweet chocolate, chopped
1 teaspoon shortening
Miniature peanut butter cups or toasted sliced almonds

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.

CROCK-POT / SLOW-COOKER CHEESECAKE



Crock-Pot / Slow-Cooker Cheesecake image

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

3/4 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
2/3 cup sugar, plus
1 tablespoon sugar
1/4 teaspoon salt
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon almond extract or 1 teaspoon vanilla extract
1 cup sour cream

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

SLOW-COOKER CHEESECAKE



Slow-Cooker Cheesecake image

Check out this easy recipe for the best slow-cooker cheesecake from Delish.com!

Categories     Slow-Cooker Cheesecake     slow cooker dessert     easy cheesecake     no-crack cheesecake     classic cheesecake     basic cheesecake     easy recipe     no fuss

Time 7h25m

Yield 6

Number Of Ingredients 10

Cooking spray, for pan
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1/2 c. plus 1 tbsp. sugar, divided
1/2 tsp. kosher salt, divided
2 8-oz. blocks cream cheese, softened
2 large eggs
1/3 c. sour cream
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract

Steps:

  • Grease a 6" springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1" water. Create a foil circle and place inside slow cooker as a rack.
  • Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
  • Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
  • Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
  • Cook on high for 2 hours, then turn off heat and let stand 1 hour.
  • Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

SLOW COOKER CHEESECAKE



Slow Cooker Cheesecake image

Provided by Sandra Lee

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 12

1 (15-ounce) container ricotta
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 orange, zested
Pinch salt
1 (9-inch) prepared graham cracker crust
1 (15-ounce) can peaches, juice reserved and peaches chopped
1 orange, juiced
2 teaspoons cornstarch
1 tablespoon sugar
Pinch salt

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.

SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust image

Cooking this cheesecake low and slow makes it extra smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield 8 to 12 servings

Number Of Ingredients 10

24 gingersnap cookies
1/4 cup plus 1 tablespoon unsalted butter, melted
Kosher salt
1 pound cream cheese, at room temperature
1 cup lightly-packed light brown sugar
3/4 cup pumpkin puree
1/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
3 large eggs, at room temperature

Steps:

  • Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
  • For the crust:
  • Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
  • For the filling:
  • Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust.
  • Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours.
  • Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.

EASY SLOW COOKER CHEESECAKE RECIPE



Easy Slow Cooker Cheesecake Recipe image

Number Of Ingredients 4

3 (8 ounce) packages of fat free cheese
3 Eggs
3/4 cup sugar
1 already made graham cracker pie crust in a foil pie tin

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.

CROCK POT CHEESECAKE



Crock Pot Cheesecake image

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

1 cup graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons melted butter
16 ounces cream cheese
3/4 cup white sugar
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon flour

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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2021-09-18 Line the bowl in an “x” using two 4” to 5” strips of parchment paper. Beat the butter and sugars with an electric mixer until light and fluffy, about 2 minutes. Then add in egg and vanilla extract and mix thoroughly. Add flour, baking soda, and salt and mix until combined perfectly. Mix in the chocolate chips.
From topteenrecipes.com


CHOCOLATE CHEESECAKE . . . IN THE CROCKPOT? - CDKITCHEN
8 ounces cream cheese. 8 ounces tofu (regular, firm or extra-firm) 1/2 cup sugar. 4 ounces semisweet chocolate, melted. Pour enough water into your slow cooker to reach 1/2-inch deep and place trivet or upside-down bowl into cooker. Cover with lid and turn onto high. Meanwhile, place graham crackers in food processor.
From cdkitchen.com


CROCKPOT CHEESECAKE - CLUMSY CAKES
2020-04-01 Fill the crock pot up about 2 centimeters with water and make an aluminum foil spiral to place in the middle as a rack. Place the cheesecake on top of the spiral and place a paper towel on top of the opening to the crockpot, followed by the lid. Cook on high for 2 hours, Shut off the crockpot and leave the lid partially on the crockpot. Leave ...
From clumsycakes.com


CROCK-POT CHEESECAKE RECIPE - SIMPLEMOST
2016-11-07 Indeed, the best thing about this slow cooker cheesecake recipe is that it makes for the perfect party dessert. Since it is so simple to …
From simplemost.com


EASY CROCK POT CHEESECAKE RECIPE - YOUTUBE
This cheesecake is a classic and baking it in the crock pot just makes it so Fu... Follow along as I show you how to make this EASY crock pot cheesecake recipe!
From youtube.com


CROCK POT SLOW COOKER CHEESECAKE RECIPE - WEBETUTORIAL
Crock pot slow cooker cheesecake is the best recipe for foodies. It will take approx 200 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make crock pot slow cooker cheesecake at your home.. The ingredients or substance mixture for crock pot slow cooker cheesecake recipe that are useful to cook such type of recipes are:
From webetutorial.com


CROCK-POT DESSERT | MINI CHOCOLATE MARBLE CHEESECAKE RECIPE
A chocolate marble cheesecake. I’m already excited about the perspective of having such a tasty dessert! The Ingredients for the crust: 1 cup crushed Oreo cookies. 1 tbsp melted butter. Ingredients for filling: 1 block of cream cheese (8oz) at room temperature. 1/4 c …
From slowcookersociety.com


SLOW COOKER CHEESECAKE - MAGIC SKILLET
Step 4. Place pan on rack in 6-quart (6 l) slow cooker. Place 3 layers of paper towels under lid. Cover slow cooker and cook on high-heat setting for 2-3 hours (until cheesecake is set, but still slightly soft in the center).
From magicskillet.com


8 SLOW COOKER CAKE RECIPES - KITCHN
2021-02-26 Here are 8 crockpot cake recipes to try right now. Crock-Pot 6-Quart Cook & Carry Oval Manual Portable Slow Cooker. $29.99. Amazon. Buy Now. 1 / 8. Slow Cooker Chocolate Lava Cake. A quick homemade batter — with bittersweet chocolate, cocoa powder, and espresso powder — goes into the slow cooker on low.
From thekitchn.com


SLOW COOKER NEW YORK STYLE CHEESECAKE | RECIPELION.COM
Instructions. With electric mixer, beat softened cream cheese, sugar, flour and grated peels until smooth. Add eggs, one at a time, and beat until fluffy. Pour into baked crust in Bread 'n Cake Bake pan; cover. Set inside slow cooker. Cover and cook on high setting for 2 l/2 to 3 hours. Remove pan and uncover.
From recipelion.com


85 BEST CROCK POT CHEESECAKE IDEAS | CROCK POT CHEESECAKE, …
Mar 25, 2019 - Explore Julie Maruyama's board "Crock pot cheesecake" on Pinterest. See more ideas about crock pot cheesecake, cooking recipes, food.
From pinterest.ca


CROCK-POT CHEESECAKE RECIPE | RECIPE | CROCK POT CHEESECAKE
Crock-Pot Cheesecake - If you are looking for an amazing dessert recipe that you can make in your slow cooker this recipe for Crock-Pot Cheesecake is a winner every single time! [Vegetarian] #CrockPotLadies #CrockPot #SlowCooker #Cheesecake #Dessert
From pinterest.com


THE BEST CROCK POT DESSERTS - 27 EASY CROCKPOT DESSERT RECIPES
2022-06-19 5. Easy Chocolate Crock Pot Lava Cake Recipe. From the chocolate chips to the gooey topping, this dessert does not disappoint. Top with a scoop of ice cream to make it even more amazing. Easy Chocolate Crock Pot Lava Cake Recipe. This Crockpot Lava Cake Recipe is so decadent. Crockpot Lava Cake has the best topping.
From eatingonadime.com


BUTTERFINGER CHEESECAKE (SLOW COOKER) - DOMESTIC SUPERHERO
2020-11-02 Make the crust: In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar, with a fork; combine. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust. Pour the cream cheese mixture on top of the crust, into the spring form pan. Add 1 inch of water to the large slow cooker (5, 6, or 7 quart slow ...
From domesticsuperhero.com


SLOW COOKER CHEESECAKE EASY : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


51 CASSEROLES TO MAKE IN THE SLOW COOKER - TASTE OF HOME
2020-02-27 Broccoli-Cauliflower Chicken Casserole. A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use …
From tasteofhome.com


SLOW COOKER CHEESECAKE (2) | RICARDO
Cheesecake. Line the bottom of the slow cooker with a clean cloth to prevent the ramekins from vibrating. In a food processor, purée all the ingredients until smooth. Use a spatula to scrape down the sides of the food processor as needed. Divide the mixture among four 125 ml (1/2 cup) ramekins. Place the ramekins in the slow cooker and pour ...
From ricardocuisine.com


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