Slow cooker strawberry cheesecake

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Strawberry cheesecake is a classic for a reason. The slight tartness of the strawberries cuts through the richness of the cheesecake, but all the decadence is still there to enjoy. As an added bonus, you'll love this cheesecake even more once you realize you don't have to sweat over a stove to make it. Use the recipe that follows and you'll see that cheesecake can come right out of a slow cooker.
You'll be disappointed, however, if you just press a crust into the slow cooker and pour the filling over the top. The cheesecake won't cook properly, and you'll likely end up with a hard filling rather than the sweet and light cake that is cheesecake's hallmark. Instead, turn the slow cooker into a water bath; raise the cheesecake so it gets the gentle heat it needs. The cheesecake will bake perfectly and turn into a sweet treat you can be proud to serve to guests.
Cooktop Cove
Slow Cooker Strawberry Cheesecake
10 minutes
3 hours, 15 minutes
3 hours, 25 minutes
1 cup graham cracker crumbs
1/4 cup butter, melted
2 8-ounce packages cream cheese, softened
3/4 cup white sugar
3 eggs
1 teaspoon almond extract
1 cup white chocolate chips, melted and slightly cooled
1 20-ounce can strawberry filling
Combine the graham cracker crumbs and butter in a small bowl. Stir to fully combine.
Press the graham cracker crumbs into the bottom of an 8-inch springform pan.
In the bowl of a stand mixer beat cream cheese and sugar until mixture is smooth.
Add eggs, one at a time, ensuring each egg is fully incorporated into the mixture before adding another.
Add almond extract and melted white chocolate. Beat again for two minutes so all ingredients are completely mixed together. Scrape the sides and bottom of the bowl halfway through.
Pour the cream cheese mixture into the graham cracker crust, smoothing the top so it's even.
Pour 2 cups of water into the bottom of an 8-quart slow cooker. Place two heatproof mugs into the center of the slow cooker making sure they are spaced about an inch apart.
Place the springform pan onto the mugs.
Cover the slow cooker with a lid and turn to high. Cook for three hours or until the center of the cheesecake is just slightly set.
Carefully remove the springform pan from the slow cooker and set on a wire rack to cool completely.
Spoon strawberry filling over the top of the cheesecake just before serving.
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