OMG!! This was AMAZING!! I was shocked by how unbelievable this tasted. Jim and I kept saying “one more bite than we will put it in the fridge”. Well, my cheesecake never made it in the fridge. I imagine it will be even better once cold, but we just couldn’t wait. I am planning on making this again for the 4th of July. This is a perfect dish to serve at any party, especially in the hot summer. Do not miss out on this absolutely delicious dessert!! You will not be disappointed!
Ingredients for the crust:
- 1 cup graham cracker crumbs ( I used Mi-Del Gluten Free crackers)
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 (16) ounce block cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon flour (I used Pamela’s gluten-free flour mix)
- 1/4 cup heavy cream
- 1 teaspoon good vanilla
Directions: Use a 6-quart slow cooker and a heat-resistant dish that will fit all the way into your stoneware for the cheesecake (See picture below). You’ re going to create a bain-marie, or water bath. I used a 1 1/2 quart Corningware and it fit nicely into my 6-quart oval slow cooker. In a plastic ziplock bag, beat the crackers into crumbs ( I used a meat tenderoizer). Put a cup of the crumbs into a medium bowl, and add the melted butter and brown sugar. Stir until the mixture is wet and crumbly. Press the crumbs into the bottom of the dish.
In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with either a handheld mixer or by hand really well. I didn’t feel like getting my mixer dirty so I just used a spoon and mixed it really well. Pour the cheese mixture on top of the crust. Add 1 cup of water to the bottom of your slow cooker. Lower the dish into the stoneware carefully. Cover and cook on high for 2 to 3 hours, checking after 1 hour. Your cheesecake is done when the edges are no longer shiny and have set. Touch the cheesecake lightly you shouldn’t get a bunch of gook on your finger. Unplug the slow cooker and take the top off. Let the cheesecake sit in the slow cooker for 1 hour before placing in the fridge. Chill the cheesecake in the fridge for about 2 hours before cutting and serving ( my cheesecake was gone for that step).
Little Debbie’s Tip: I know this recipe sounds a little tedious and complicated, but I promise you it’s actually very easy. Especially once you do it one time, the next time (which there will definitely be a next time) will be much easier. Just follow the directions step by step and comment below with any questions you may have.
Credit: All the credit for the recipe goes to Stephanie O’dea. What a smart cookie she is!