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

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Ingredients

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.