Slow Cooker Cheesecake
I am so excited to get the opportunity to review The Magical Slow Cooker Cookbook and share one of the recipes with you guys! Sarah Olson, who you know as The Magical Slow Cooker, runs an amazing blog and facebook page, full of recipes for busy moms. I don’t know what I would have done without my slow cooker when I was a working mom. It was so very important to me to have real, homecooked dinners ready for my family and my slow cooker helped make that possible!
Y’all are going to LOVE this cookbook! There are at least 10 recipes I have tagged that I want to try! When I was flipping through, trying to decide which recipe to share for this post, I finally had it narrowed down to the Texas Peach Barbecue Sandwiches, Beef and Bacon Man Stew, Pot Roast Dips with Horseradish Cream Sauce, or The Double Pork French Dips, then Uncle Bee picked it up and started flipping through it. He said, ‘You really should make one of these desserts. You never make dessert.’ Guilt trip much? Ha!
So we decided on the slow cooker cheesecake. I could not BELIEVE you could make cheesecake in the slow cooker! And only 5 ingredients???? I am no baker. Just ask Uncle Bee 😉 but even *I* could make these! It turned out SO good! These. Are. Dangerous! Other than the 5 ingredients and how good they were, my FAVORITE part, was you line the slow cooker with foil, so clean up was a BREEZE! Y’all have to try this!
Slow Cooker Cheesecake from The Magical Slow Cooker Cookbook
About 17 golden oreos
3 packages cream cheese, room temperature
2/3 cup sugar
1 tsp vanilla
Line a 6-quart oval slow cooker with 2 large pieces of foil, crossing them in the middle. Spray the foil with nonstick spray. Lay out the oreos in an even layer on the bottom of the slow cooker.
In a large bowl, combine the cream cheese, eggs, sugar and vanilla with an electric hand held mixer or a stand mixer fitted with the paddle attachment; blend the cream cheese mixture until smooth. Pour this over the oreos in an even layer.
Cover and cook on high for 1 1/2 to 2 hours, until not jiggly in the center.
Turn off the slow cooker and let the cheesecake set up for 10 minutes. Carefully pull out the cheesecake by grabbing onto the foil and place on a cooling rack.
Place the cooling rack in the refrigerator and let the cheesecake chill for 2 hours before cutting. Enjoy!
I am so excited for my friend Sarah, and her beautiful cookbook! It is a masterpiece that will be a hit with busy parents for YEARS to come!
Amazon link if you want to check it out—–> The Magical Slow Cooker Cookbook