You will need a 6-inch springform pan for this recipe. They can be found at craft/hobby stores in the cake decorating isle.
6 whole graham crackers, crushed
2 tablespoons unsalted butter, melted
2/3 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
salt
2 (8 oz) packages cream cheese, softened
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla
Pour 2 cups water into your oval slow cooker. Tear off an 18-inch piece of foil and fold/roll it into an 18 inch by 1 inch tall rectangle. Form it into a 5 inch diameter circle and place in the slow cooker. Spray a 6-inch springform pan with cooking spray. Stir together graham cracker crumbs, melted butter, 1 tablespoon of sugar, cinnamon, and a pinch of salt. Press into the bottom of the springform pan.
In mixer bowl, beat cream cheese until smooth. Add remaining 2/3 cup sugar and beat until smooth. Add sour cream, eggs, and vanilla, and beat until combined. Pour mixture into springform pan and place the pan onto the foil circle so the springform pan is suspended over the water. Cover and cook on high 1 1/2 to 2 1/2 hours, until it reaches 150 degrees. Turn off slow cooker and leave the cheesecake in, covered, for 1 more hour. Transfer cheesecake to a wire rack. Gently blot off any condensation with a paper towel. Cool to room temperature, 1 hour, then wrap with plastic wrap amd refrigerate at least 4 hours.
Comments