Peach Cheesecake in a Slow Cooker

Votes: 1

Time: 10 hours 15 minutes
Complexity: easily
Servings: 8 - 10

This simple slow cooker cheesecake recipe makes it easy to prepare, requiring no constant presence. The resulting dessert is incredibly tender. Slow cooker cheesecake is perfect for summer, when the oven heat is hard to remove from the kitchen. Serve the cheesecake on a ventilated veranda, garnished with garden berries and fruit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 small ripe peaches, pitted and cut into 0.5 cm slices.
12 pcs. graham crackers (crispy cookies) made from whole wheat flour, broken into halves
5 tbsp melted butter
2 packages (230 g each) of cream cheese, room temperature
1 tbsp. and 1 tbsp. l. brown sugar
3/4 cup sour cream
2 tsp vanilla extract
A pinch of fine salt
3 large eggs, room temperature
Special device: springform baking pan with a diameter of 20 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, cream cheese, brown sugar, vanilla extract, sour cream, eggs, peaches

Cooking the dish according to the recipe:

Loosely fold a piece of aluminum foil (about 50 cm long and 2.5 cm wide) into a cylinder, then roll it into a ring (approximately 18 cm in diameter). Fill a 5-6 liter multicooker with water to a depth of 1.5 cm and place a foil ring on the bottom.
Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add 4 teaspoons of melted butter and pulse until the mixture resembles wet sand. Grease a springform pan with 1 teaspoon of melted butter. Press the crumbs into the bottom of the pan and press them into the sides 1/3 of the way with a glass (press the bottom firmly).

Rinse the food processor, add the cream cheese mixture, 1 cup brown sugar, sour cream, vanilla, and salt, and process until smooth, scraping down the sides of the bowl as needed. Add the eggs and mix. Spread the filling over the cookie crumbs.
Carefully place the cheesecake pan on foil in the slow cooker. Cover the cheesecake with a double layer of paper towels and close the lid (tuck the ends of the towels over the top). Cook on low until the cheesecake is set, about 4 hours (the cheesecake will jiggle slightly when moved around the pan).
Turn off the multicooker and open the lid. Wipe the lid, replace the paper towels with fresh ones, and cover again. Cool the pie in the multicooker for 2-3 hours.

Remove the cheesecake, cover with plastic wrap and refrigerate for at least 3 hours to firm up. The cheesecake can be stored in the refrigerator for up to 3 days..
An hour before serving, place the peaches in a bowl and sprinkle with 1 tablespoon of brown sugar. Shake the bowl to combine, and let them sit in the sugar and their own juices for about an hour, stirring occasionally.

Using a small knife, loosen the cheesecake from the sides and then release the clamp. Spoon the peaches onto the cheesecake along with the syrup, spreading them evenly over the entire surface, and serve.