National Cheesecake Day was about a month ago. As soon as I read that, I got off of the couch and threw this together. It took about 5 minutes.
I've never made a cheesecake in the oven. I don't know why. There's not really a demand for it when I only live with one other person and we don't exactly do a lot of potlucks. Even though he loves cheesecake. I'm pretty sure I'm actually not allowed to make it because Scott knows he will eat it all.
Actually...it may be because no one gifted us the springform pan that was on our wedding registry. That would've given me an excuse to make cheesecake long ago. I'm just too lazy to go buy one I suppose. So we do not have a proper cheesecake-making pan. Therefore, I have not been able to make a proper cheesecake.
However, I'm usually up for trying something new in the crockpot. This looked fool-proof. I added peanut butter because, really, why not add peanut butter to something that is peanut butter-less???
I took the recipe from A Year of Slow-Cooking and I cut it in half. This made a perfect cheesecake for 4 people. Or you know, just me...as I'm here. all. alone. and bored enough to make cheesecake in the crockpot on a Friday night. However, if you are making dessert for more than a few people, I would recommend following the regular instructions on A Year of Slow-Cooking.
Crockpot Peanut Butter Cheesecake
adapted from A Year of Slow-Cooking
Filling:
1 block "1/3-less-fat" cream cheese (8 oz.), softened
1/3 cup white sugar
1 egg
3 T. milk (i used 2%)
1 t. vanilla
1/2 T. flour
1/4 cup peanut butter
Mix together with a stand mixer or electric mixer until smooth.
Crust:
3/4 cup graham cracker crumbs
1 T. brown sugar
1 T. melted butter
In a bowl, mix together the crust ingredients until crumbly. Press into two 4" ramekins or a dish like the one pictured below. Whatever will fit into a 6 qt. crockpot is what you should use. Use your best judgement.
Pour the cream cheese mixture over the graham cracker crust. Place the dish into your crockpot and carefully pour 1 cup of water into the bottom of the stoneware. (This is the waterbath it will cook in. Will it work without it? I don't know. For once I followed the directions exactly.)
Cook on high for two hours. Let it cool on the counter for an hour and then refrigerate for an hour or two before serving.
Shared at Melt in Your Mouth Monday, Jam Hands, Mouthwatering Monday, Joy of Desserts, Naptime Creations Totally Tasty Tuesdays, Crazy Sweet Tuesdays Sweet Treats Thursday Sweet Tooth Friday |
Wow! Cheesecake is my favorite thing, and in the crockpot! I had to read it twice to make sure it's what it really said! I'll have to try this :)
ReplyDeleteIt was so crazy easy! And quick too!
ReplyDeleteOh my!! This looks delicious! I love peanut butter anything!
ReplyDeleteWhat a great idea! I have company coming tonight and I need something easy. Going to put my spin on it and try it.
ReplyDeleteThis is an awesome idea. I have to try it. And I agree: everything is better with peanut butter. Thanks for linking up with Crazy Sweet Tuesdays!
ReplyDeleteI love anything I can make in a crockpot. And I LOVE peanut butter cheesecake!:)
ReplyDeleteNever even though of making cheesecake in the crockpot. What a great idea!!!
ReplyDeletehttp:/thebiggreenbowl.blogspot.com
Looks and sounds amazing. Thanks for sharing.
ReplyDeleteNew follower stopping by from the Dessert Linky party. Hope you stop by for a visit.
I love cheesecake! I've never made it in a crock pot before. brilliant!
ReplyDeleteThanks for stopping by sweet tooth Friday!