Very Vanilla Slow Cooker Cheesecake Recipes

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.

Steps:

• Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. , Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center., Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.

Steps:

• Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.
• Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.
• In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.
• Oven Instructions:
• Preheat oven to 325 degrees F.
• Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.