Sign Up for the Recipe Publishing Newsletter
Caramel Crockpot Cheesecake with Raspberry Sauce
This recipe is so easy to follow and the gentle heat of a crockpot cooks the cheesecake just as well as a hot oven. When it is quite firm but still jiggles a bit, it is done. Check the cheesecake after two hours to see if it is ready and if not just give it some extra time. Different slow cookers need slightly different cooking times. If you have condensation on the crockpot lid after the two hours, wipe it off so it does not drip on to your cheesecake.
This cheesecake is cooked on top of a metal trivet and the point of that is to let the heat circulate all around the cheesecake. If you do not have a trivet you can make a ring out of aluminum foil instead. The raspberry sauce keeps for up to three days in the refrigerator so make that first if you want.
This amazing cheesecake is just as good as a traditional cheesecake recipe where you bake it in the oven and using the slow cooker means this recipe is really convenient because you do not have to keep checking it in the oven in case the top cracks or it dries out. That will not happen in the crockpot.
How to Make a Delicious Crockpot Cheesecake Recipe
Ingredients -
For the Crust:
¼ cup finely chopped pecans
1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons brown sugar
For the Filling:
¾ cup white sugar
2 eggs, at room temperature
1 lb cream cheese, at room temperature
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
¼ cup heavy cream
For the Topping:
¼ cup water
1 ½ cups white sugar
1 cup heavy whipping cream
½ teaspoon lemon juice
For the Raspberry Sauce:
2 tablespoons lemon juice
1 pint fresh or thawed raspberries
3 tablespoons white sugar
Preparation:
Stir the crust ingredients together well and then press the mixture down into a 7 inch springform pan.
Beat the sugar and cheese until the mixture is fluffy, then add the flour, vanilla, cream, and eggs, and beat for about 3 minutes with an electric mixer at a medium speed.
Pour this mixture over the crust.
Put a trivet in the bottom of a 5 quart crockpot or a bigger crockpot if you have a big trivet.
Put the springform pan on the trivet and cover the slow cooker.
Cook for 2 ½ to 3 hours on high.
Turn the heat off and leave the lid on the crockpot with the cheesecake inside for an hour longer.
Next make the topping.
Combine the water, sugar and lemon juice in a pan over a moderate heat and stir it until the sugar dissolves.
Turn up the heat and boil it without stirring until the mixture goes orange, swirling the pan around and brushing the sides down using a wet pastry brush a few times.
After 10 minutes, add the cream and turn the heat down to low.
Simmer the mixture until it reduces to 1 ¼ cups. This will take 5 to 10 minutes.
Chill it for 15 minutes then pour it over the top of the cheesecake and let it set.
Take the cheesecake out of the springform pan and let it chill for at least 2 hours.
To make the sauce, combine the sauce ingredients in a blender or food processor, then press the resulting mixture through a strainer.
Serve the cheesecake in wedges with the raspberry sauce.
(Serves 4)
Photo Description:
If you have a slow cooker, why not try making a cheesecake recipe in there? This caramel cheesecake is so simple to prepare and it tastes just like a baked cheesecake should, with a crisp yet moist crust, as well as a rich and creamy filling. The raspberry sauce contrasts well with the cheesecake and the amber-colored homemade caramel topping is crunchy and sweet. This is a beautiful dessert and it proves that crockpots can be used for more than just stews and soups!
