Alright, back in the day when Twistie was doing her Recipe of the Week or whatever I know a lot of you didn’t like it because you felt it reinforced some stereotype about The Constantly Eating Fat Girl and honestly, it wasn’t my thing either, but Twistie can do what she wants on weekends as long as she doesn’t a) Feature any of that woodland magickal faerieeyeeie Stevie Nicks nonsense she knows I hate b) Besmirch the good names of John Wayne, John Waters or Julia Sugarbaker or c) Mess with Texas. It’s that simple.
Still, a mess of you asked for a recipe for my Crock Pot cheesecake, and never being one to deny my readers anything I am humbly obliging the request.
This makes a dense, creamy cheesecake. Using a mixer instead of an immersion blender –my KitchenAid is still stateside and I just got a cool new immersion blender. It’s magenta!– would probably make for a fluffier end result.
CROCK POT CHEESECAKE
Crust:
1 cup graham cracker crumbs
1/4 cup toasted pecans, ground
3 tablespoons brown sugar
3 tablespoons melted butter
Filling:
16 ounces cream cheese, room temp (neufchatel works okay, too)
3/4 cup sugar
3 eggs, beaten
1/4 cup plain yogurt (I used this instead of cream because I made a gallon of yogurt and am trying to get rid of it)
1 teaspoon vanilla
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon finely zested lime or lemon peel
Instructions:
Fill your slow cooker with enough water to come at least halfway up the sides of whatever you’re using as your pan. We’re bain marie-ing this baby, because cracks in cheesecake are wack (RIP Whitney).
For the crust, mix all ingredients together and press into the sides of 7″ springform pan. For the filling, dump all the ingredients in a large and blend the heck out of it for five minutes with your awesome new immersion blender OR beat the cream cheese and sugar together until fluffy, adding the additional ingredients and beating that for three minutes. Pour into your slow cooker, cook covered on high for about 3 hours until the edges aren’t shiny and the center is just set (mine took closer to 4, but check at 2). Turn the Crock Pot off and let cool for an hour before refrigerating.
Notes: I didn’t bother with the crust because they don’t sell graham crackers here and also eating cheesecake for the crust is like reading Playboy for the intimate body hair. I also didn’t have a springform pan that fit in my current slow cooker, but since this makes a small cake, I just used the biggest glass mixing bowl that would fit comfortably. It worked like a charm and was cooked evenly all the way through.
Make it, enjoy and thank you for being a friend!
<3 YOU SO MUCH.
(I am of course talking to the cheesecake here. Although I am fond of Miss Plumcake as well.)
Comment by Arabella — February 16, 2012 @ 1:35 am
If you don’t live in the US you can use digestive biscuits as a replacement for graham crackers. It took me 8 YEARS of living abroad to figure that out.
Comment by Rebekka — February 16, 2012 @ 4:09 am
Galletas Marias (Marie Biscuits/Cookies) would also work for a cheesecake crust. In Mexico, I believe Gamesa makes them. Thanks for sharing this recipe – it sounds very yummy
Comment by Karie — February 16, 2012 @ 10:54 am
This is a brilliant idea. I’m competing in the Grilled Cheese Invitational in April, and was wondering what I could use for a dessert grilled cheese sandwich, and was considering a cheesecake filling (along with other things). LOVE that I could just do the filling in the crockpot, then scoop out and turn it into something delightful. Thank you!
Comment by Jen — February 16, 2012 @ 4:48 pm
If you *do* use a springform pan, wrap it with foil around the bottom so that the water doesn’t seep in.
Comment by Suz — February 16, 2012 @ 5:42 pm
Truthfully, you could use any cookie you want for a crust, as long as they’re dry enough to crumble and take on the butter.
Comment by ChloeMireille — February 16, 2012 @ 6:31 pm
Love you Plummie!
Comment by Thea — February 16, 2012 @ 6:59 pm