How the Cookie Crumbles Cheesecake
Strawberry Daiquiri Cheesecake
HOW THE COOKIE CRUMBLES CHEESECAKE
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
The name says it all—after one heavenly bite, it may quickly become one of your all-time favorite desserts. Rich and creamy cheesecake with a luscious chocolate topping and chocolate cookie crust make this a classic, unbeatable dessert.
CRUST:
Nonstick cooking spray
11 cream-filled chocolate sandwich cookies
2 tablespoons unsalted butter, melted
2 tablespoons sugar
FILLING:
2 (8-ounce) packages cream cheese, at room temperature
⅔ cup sugar
2 large eggs, at room temperature
3 tablespoons heavy cream
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
GANACHE:
½ cup semisweet chocolate chips
¼ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon pure vanilla extract
2 teaspoons confectioners’ sugar
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
Place the cookies in the work bowl of a food processor. Pulse to make fine crumbs. Remove ⅓ cup of the cookie crumbs and set aside. Add the melted butter and sugar to the crumbs in the food processor and pulse to combine. Pour the crumb mixture into the prepared pan. Press the crumbs evenly across the bottom of pan. Bake in the oven for 5 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: In a large bowl using a hand mixer, beat together the cream cheese and sugar on medium-high speed until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the heavy cream, flour, and vanilla. Pour half the filling over the cooled crust. Sprinkle with the reserved ⅓ cup cookie crumbs. Top with remaining filling.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling has softly set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
MAKE THE GANACHE: Place the chocolate chips in a small bowl and set aside. Place the heavy cream and butter in a microwave-safe glass 1-cup measure. Microwave on high for 25 to 35 seconds, or until the cream is hot and the butter is beginning to melt. Stir to finish melting the butter, if necessary. Pour the mixture over the chocolate chips. Using a small whisk, whisk until the chocolate has melted and the mixture is smooth and well combined. Add the vanilla and confectioners’ sugar and continue whisking until smooth.
Pour the ganache over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
TIPS:
• Cheesecakes should be stored in the refrigerator until serving time and should not be allowed to sit out at room temperature for longer than 2 hours.
• Springform pans make serving the cheesecake easy and attractive. Refrigerate the cheesecake until it is well chilled, then remove the sides of the pan for serving.
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Roxanne’s husband, Bob Bateman, adores brownies. It seems only natural to incorporate his favorite dessert into a creamy, rich cheesecake. Birthday cakes take on a new meaning at her house, as this is always the version he selects.
CRUST:
Nonstick cooking spray
7 cream-filled chocolate sandwich cookies
1 tablespoon unsalted butter, melted
2 tablespoons sugar
FILLING:
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
¼ cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
1½ cups brownie cubes (see Tips)
GANACHE:
½ cup semisweet chocolate chips
¼ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon pure vanilla extract
2 teaspoons confectioners’ sugar
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
Place the cookies in the work bowl of a food processor. Pulse to make fine crumbs. Add the melted butter and sugar and pulse to combine. Pour the crumb mixture into the prepared pan. Press the crumbs evenly across the bottom of pan. Bake in the oven for 5 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: In a large bowl using a hand mixer, beat together the cream cheese and sugar on medium speed until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the heavy cream, flour, and vanilla. Using a spatula, gently fold in the brownie cubes. Pour the filling over the cooled crust.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling has softly set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
MAKE THE GANACHE: Place the chocolate chips in a small bowl and set aside. Place the heavy cream and butter in a microwave-safe glass 1-cup measure. Microwave on high for 25 to 35 seconds, or until the cream is hot and the butter is beginning to melt. Stir to finish melting the butter, if necessary. Pour the mixture over the chocolate chips. Using a small whisk, whisk until the chocolate has melted and the mixture is smooth and well combined. Add the vanilla and confectioners’ sugar and continue whisking until smooth.
Pour the ganache over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
TIPS:
• Use your own preference on the size of the brownie cubes. Some people prefer bite-size cubes, while others like larger pieces that require a fork to enjoy. There is no wrong size.
• Don’t let a lack of baked brownies prevent you from trying this recipe. You can easily purchase brownie bites or premade brownies from the bakery section of your grocery store.
• For added fun, reserve a few brownie bites and cut them into smaller cubes. Sprinkle the small cubes over the ganache.
STRAWBERRY DAIQUIRI CHEESECAKE
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
We can thank Cuban bartenders for inventing mojitos and daiquiris. Life really has never been the same since. In this recipe, strawberries, rum, and liqueur combine to make a prizewinning dessert.
CRUST:
Nonstick cooking spray
⅔ cup graham cracker crumbs
2 tablespoons finely chopped pecans
2 tablespoons sugar
2 tablespoons unsalted butter, melted
GLAZE:
2 tablespoons cornstarch
1 (12-ounce) jar strawberry preserves
2 tablespoons orange-flavored liqueur
Red food coloring (optional)
FILLING:
2 (8-ounce) packages cream cheese, at room temperature
⅔ cup sugar
2 large eggs, at room temperature
1½ tablespoons all-purpose flour
⅔ cup sour cream
¼ cup light rum
3 tablespoons fresh lime juice
½ teaspoon pure vanilla extract
GARNISH:
6 to 10 fresh strawberries, sliced (optional)
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, combine the graham cracker crumbs, pecans, sugar, and melted butter. Stir well. Press the mixture into the prepared pan, pressing it over the bottom and up the sides by about ½ inch. Bake in the oven for 5 to 7 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE GLAZE: In a small saucepan, combine the cornstarch and ¼ cup water and stir until smooth. Add the preserves and heat the mixture over medium heat, stirring continuously, until the preserves have melted and the mixture has thickened. Remove from the heat and add the liqueur; blend well. If desired, add a few drops of red food coloring for a vibrant red color. Set aside to cool.
MAKE THE FILLING: In a large bowl using a hand mixer, beat together the cream cheese and sugar on medium-high speed, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the flour, sour cream, rum, lime juice, and vanilla. Pour half of the filling over the cooled crust. Drizzle 4 tablespoons of the glaze over the filling, then top with the remaining cheesecake filling.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3½ hours, or until the filling has just set. (The center may jiggle but will continue to cook while cooling.) Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Carefully spread the remaining glaze over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight. If desired, before serving, top the glaze with sliced fresh strawberries.
TIPS:
• For a variation on serving, do not spread the glaze over the cooled cheesecake, but serve it as a sauce on the side. If desired, add 1 to 1½ cups sliced fresh strawberries to the sauce.
• Cheesecakes freeze beautifully, so bake them ahead as desserts and gifts, especially during the busy holiday season. To freeze, bake the cheesecake as directed but omit the fresh fruit glaze, whipped cream, or chocolate ganache topping. Chill the cheesecake, seal it in an airtight freezer bag, and freeze for up to 2 months. When ready to serve, thaw it overnight in the refrigerator, then garnish or top as desired, and serve.
• Why let the cheesecake cool in the slow cooker? The cheesecake finishes baking, without overbaking. More important, cheesecakes need to cool slowly so the surface does not crack, and the best way to do this is to let the slow cooker and the cheesecake cool together.
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
No need to fuss with layers of cake when you want to enjoy the flavor and elegance of German chocolate. Prepare this cheesecake and your guests will think you spent hours in the kitchen. … Shhh! Don’t tell!
CRUST:
Nonstick cooking spray
7 cream-filled chocolate sandwich cookies
2 tablespoons unsalted butter, melted
2 tablespoons sugar
FILLING:
4 ounces semisweet chocolate, chopped
2 (8-ounce) packages cream cheese, at room temperature
⅔ cup sugar
Pinch of salt
2 large eggs, at room temperature
¼ cup sour cream
1 tablespoon all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
Place the cookies in the work bowl of a food processor. Pulse to make fine crumbs. Add the melted butter and sugar and pulse to combine. Pour the crumb mixture into the prepared pan. Press the crumbs evenly across the bottom of the pan. Bake in the oven for 5 to 7 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: Place the chocolate in a microwave-safe 2-cup glass bowl and microwave on medium (50 percent) power for 1 to 2 minutes, stirring every 30 seconds, or until melted. Set aside.
In a large bowl using a hand mixer, beat together the cream cheese, sugar, and salt on medium-high speed, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream, flour, cocoa powder, and vanilla and beat until smooth. Blend in the melted chocolate. Pour the filling over the cooled crust.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2 to 3 hours, or until the filling has softly set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Spread the frosting over the top of the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
TIP:
• If desired, omit the Pecan and Coconut Frosting and serve this cheesecake with a dollop of sweetened whipped cream. Of course, you won’t be able to call it German chocolate, but you are sure to enjoy it just the same.
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Glazed sliced peaches contrast with a rich cream cheese filling and gingersnap crust to make this cheesecake a favorite.
CRUST:
Nonstick cooking spray
10 (2-inch) gingersnap cookies
2 tablespoons unsalted butter, melted
FILLING:
2 (8-ounce) packages cream cheese, at room temperature
⅔ cup sugar
2 large eggs, at room temperature
1 egg yolk, at room temperature
2 tablespoons sour cream
3 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
2 tablespoons peach preserves
½ teaspoon fresh lemon juice
¼ teaspoon ground ginger
GLAZE:
1 medium peach, pitted, peeled, and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons peach preserves
¼ teaspoon ground ginger
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
Place the cookies in the work bowl of a food processor. Pulse to make fine crumbs. Add the melted butter and pulse to combine. Pour the crumb mixture into the prepared pan. Press the crumbs evenly across the bottom of the pan. Bake in the oven for 5 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: In a large bowl using a hand mixer, beat the cream cheese and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the egg yolk. Beat in the sour cream, flour, and vanilla until smooth.
In a small bowl, stir together the peach preserves, lemon juice, and ginger.
Pour half of the filling over the cooled crust. Dollop the filling evenly with the peach preserves mixture. Top with the remaining filling.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling has just set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight.
MAKE THE GLAZE: When ready to serve, toss together the peach slices and 1 teaspoon of the lemon juice. Drain the peaches and arrange the slices in a decorative fashion over the top of the cheesecake.
Place the peach preserves in a small microwave-safe glass bowl and microwave on high (100 percent) power for 10 to 15 seconds, or until melted. Stir in the remaining 1 teaspoon lemon juice and the ginger. Drizzle the preserves mixture evenly over the top of the cheesecake, then gently brush the preserves mixture over the top of each peach slice to cover evenly.
TIP:
• Want a winter treat when fresh peaches are not available? Thaw 1 to 1¼ cups frozen sliced peaches and drain them. Toss the sliced peaches with lemon juice, drain, and arrange on the cheesecake. Glaze as directed in the recipe.
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Key lime pie is known as the official dessert of the Florida Keys. Thank goodness key lime desserts have flourished and stood the test of time. We prefer the creamy tart flavor of this cheesecake to the tangy flavor of key lime pie.
CRUST:
Nonstick cooking spray
⅔ cup graham cracker crumbs
2 tablespoons sugar
½ teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
FILLING:
8 key limes, or 5 limes, plus more as needed
2 (8-ounce) packages cream cheese, at room temperature
⅔ cup sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
1 cup sour cream
TOPPING
1½ cups heavy cream
3 tablespoons confectioners’ sugar
Lime zest, for garnish
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and butter and stir to blend. Press the mixture into the prepared pan. Bake in the oven for 5 to 7 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: Grate the zest from all the limes and set aside. Use a juicing reamer or a hand juicer to juice the limes into a glass measuring cup. If need be, juice more limes to equal ⅓ cup plus 2 tablespoons lime juice. Set aside.
In a large bowl using a hand mixer, beat together the cream cheese and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, flour, sour cream, lime zest, and lime juice. Pour the filling over the cooled crust.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling is softly set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight.
MAKE THE TOPPING: When ready to serve, in a large chilled bowl using a hand mixer, whip the heavy cream on medium-high to high speed until frothy. Gradually add the confectioners’ sugar and beat until stiff peaks form.
Cut the cheesecake into wedges. Dollop whipped cream on each serving and sprinkle with lime zest.
TIPS:
• Key limes are smaller and a bit more sharp in flavor than the Persian (standard) limes you typically see at the grocery store. If you prefer the tangy flavor of a key lime, but key limes are not available at your grocery store, use 4 limes and 1 lemon for this recipe.
• Key lime juice is available in bottles, however, we do not recommend using bottled key lime juice for this recipe. If you cannot find key limes, use Persian (standard) limes.
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
The superb flavor of this cheesecake is accented with peanuts, caramel, and chocolate. You will think you are biting into a candy bar!
CRUST:
Nonstick cooking spray
6 cream-filled chocolate sandwich cookies
¼ cup salted roasted peanuts
2 tablespoons unsalted butter, melted
FILLING AND TOPPING:
2 (8-ounce) packages cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
2 large eggs, at room temperature
2 tablespoons all-purpose flour
2 teaspoons pure vanilla extract
10 soft caramels, unwrapped
2 ounces semisweet chocolate
¼ cup salted roasted peanuts, chopped
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
Place the cookies and the peanuts in the work bowl of a food processor. Pulse to finely chop. Add the melted butter and pulse to combine. Press the crumb mixture evenly across the bottom of the prepared pan. Bake in the oven for 5 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: In a large bowl using a hand mixer, beat the cream cheese on medium speed until smooth and blended. Beat in ⅔ cup of the condensed milk; cover and refrigerate the remaining condensed milk. Add the eggs one at a time, beating well after each addition. Beat in the flour and vanilla. Pour the filling over the cooled crust.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling is set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack. Refrigerate cheesecake for at least 4 hours or overnight.
When ready to serve, combine the remaining ⅔ cup condensed milk, the caramels, and the chocolate in a small microwave-safe 2-cup glass bowl. Microwave on high (100 percent) power for 2 minutes, stirring midway through, until hot and melted. Stir until smooth. Let cool for 5 minutes, then drizzle the topping over the cheesecake. Garnish with chopped peanuts.
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
The old-fashioned creamy goodness of a coconut cream pie has been captured and intensified in this cheesecake.
CRUST:
Nonstick cooking spray
12 vanilla wafers
2 tablespoons unsalted butter, melted
½ cup sweetened flaked coconut, toasted (see Tips)
FILLING:
2 (8-ounce) packages cream cheese, at room temperature
⅔ cup sugar
2 large eggs, at room temperature
6 tablespoons cream of coconut (see Tips)
2 tablespoons heavy cream
1 tablespoon all-purpose flour
½ teaspoon coconut or vanilla extract
Sweetened whipped cream, for serving (see Tips)
Toasted sweetened flaked coconut, for garnish
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
Place the cookies in the work bowl of a food processor. Pulse to make fine crumbs. Add the melted butter and toasted coconut and pulse to combine. Press the crumb mixture evenly across the bottom of the prepared pan. Bake in the oven for 5 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: In a large bowl using an electric mixer, beat together the cream cheese and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the cream of coconut, heavy cream, flour, and coconut extract. Pour the filling over the cooled crust.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling is softly set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight. Just before serving, garnish with whipped cream and toasted coconut.
• Toasting the coconut intensifies the flavor. To toast coconut in the oven, spread sweetened flaked coconut in a thin layer on a rimmed baking sheet. Bake at 300°F for 10 to 15 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. Watch carefully so it does not overbrown or burn.
• Cream of coconut is a sweet, thick, creamy liquid popular for use in cocktails. The cans or bottles are often stocked with liquor or cocktail supplies. Do not be confused or attempt to substitute coconut milk for cream of coconut. Coconut milk is thinner and not sweet, and is available in the Asian food section of most grocery stores.
• To make sweetened whipped cream, whip ½ cup heavy cream in a small bowl with a hand mixer on medium-high speed until soft peaks form. Gradually beat in 1 tablespoon confectioners’ sugar. Continue beating until stiff peaks form.
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Move over, pumpkin pie! Autumn would not be complete without pumpkin desserts, and there can be no finer dessert than this: pumpkin cheesecake topped with a sweet pecan praline topping. It is also the perfect cheesecake to make for holiday gift-giving.
CRUST:
Nonstick cooking spray
½ cup graham cracker crumbs
1 tablespoon unsalted butter, melted
2 tablespoons sugar
FILLING:
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
¼ cup packed brown sugar
¾ cup pumpkin puree (see Tips)
2 large eggs, at room temperature
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons heavy cream
PRALINE TOPPING:
1 tablespoon unsalted butter
¼ cup packed brown sugar
2 tablespoons heavy cream
½ teaspoon pure vanilla extract
⅓ cup chopped pecans, toasted (see Tips)
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar and stir to blend. Press the crumb mixture into the prepared pan, pressing it evenly over the bottom and about ½ inch up the sides. Bake in the oven for 5 to 7 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: In a large bowl using a hand mixer, beat together the cream cheese, sugar, and brown sugar on medium-high speed until light and fluffy. Beat in the pumpkin. Add the eggs one at a time, beating well after each addition. Beat in the flour, cinnamon, and heavy cream. Pour the filling over the cooled crust.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling is set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight.
MAKE THE PRALINE TOPPING: Place the butter in a microwave-safe 1-cup glass bowl and microwave on high (100 percent) power for 30 to 40 seconds, or until melted. Stir in the brown sugar. Microwave on high for 30 seconds. Stir well. Microwave for 10 seconds more, or until the sugar has melted and the mixture is bubbling and hot. Stir in the heavy cream, blending well. Microwave on high for 10 seconds, or until the mixture is bubbling and hot. Stir until the sauce is smooth. Stir in the vanilla and pecans. Let the topping cool for about 5 minutes.
Spoon the warm praline topping over the cheesecake.
• Have leftover canned pumpkin? Refrigerate the pumpkin in an airtight container for up to 1 week, or freeze for up to 3 months. When ready to use, thaw the pumpkin overnight in the refrigerator, then stir well and use as directed in the recipe.
• Toasting pecans intensifies their flavor. To toast pecans, spread them in a single layer on a rimmed baking sheet. Bake at 350°F for 5 to 7 minutes, or until lightly toasted, watching carefully to make sure the nuts do not burn.
MAKES 1 (7-INCH) CHEESECAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
There just can’t be a campout without s’mores! After many years as a Girl Scout leader, Kathy abides by this rule. When campfires are just not possible, this cheesecake is ideal, as it features all of those same scrumptious flavors.
CRUST:
Nonstick cooking spray
½ cup graham cracker crumbs
2 tablespoons unsalted butter, melted
1 tablespoon sugar
FILLING:
2 (8-ounce) packages cream cheese, at room temperature
⅔ cup packed brown sugar
¼ cup marshmallow creme
2 ounces semisweet chocolate, melted and cooled
3 large eggs, at room temperature
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1 (1.55-ounce) milk chocolate candy bar, chopped
MARSHMALLOW TOPPING:
½ cup heavy cream
¼ cup marshmallow creme
½ teaspoon pure vanilla extract
2 teaspoons graham cracker crumbs, for garnish
MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, stir together the graham cracker crumbs, butter, and sugar. Press the crumb mixture evenly across the bottom of the prepared pan. Bake in the oven for 5 minutes, or until the crust is set. Let cool on a wire rack.
MAKE THE FILLING: In a large bowl using a hand mixer, beat the cream cheese on medium-high speed until fluffy. Beat in the brown sugar and marshmallow creme. Beat in the melted chocolate. Add the eggs one at a time, beating well after each addition. Beat in the flour and vanilla.
Spoon half of the filling over the cooled crust. Sprinkle the chopped milk chocolate over the top, then pour over the remaining filling.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling has just set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight.
MAKE THE MARSHMALLOW TOPPING: In a small bowl using a hand mixer, beat the heavy cream on medium-high speed until soft peaks form. Add the marshmallow creme and beat until stiff peaks form. Beat in the vanilla.
Pipe or dollop the marshmallow topping on the cheesecake in a decorative fashion. Sprinkle with graham cracker crumbs to garnish.
TIPS:
• If desired, garnish the cheesecake with chocolate curls. To make chocolate curls, use a vegetable peeler to gently shave the edge of a large chocolate bar.
• For over-the-top flavor, just before serving, drizzle the cheesecake with chocolate sauce.
