no crack cheesecake

Slow Cooker Cheesecake - The easiest way to make a perfect tender no-crack cheesecake is in the crockpot. Honestly, you cannot mess this up!

Perfect Slow Cooker Cheesecake

graham cracker crumbs, (about 12 whole crackers)

butter

cream cheese

sour cream

sugar

eggs

all-purpose flour

vanilla extract

salt

Turn a&nbsp;6-quart oval slow cooker on low. Lay a large piece of of parchment paper in the bottom of the crock and coat&nbsp;with nonstick cooking spray. Place the graham crackers in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the crock and press evenly over the bottom.

Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.

Pour the filling over the crust. Cover the crock, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn't drip down on top of the cheesecake.

Move the crock to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!

This cheesecake is super simple to make and is basically no fail! I&#x27;ve never had it crack on me. Plus it has the rich goodness of sweetened condensed milk baked, so you know it has to be good! Follow my simple tips and you&#x27;ll be enjoying your own perfect cheesecake as well.

Sweetened Condensed Milk Cheesecake

graham cracker crumbs*

Tablespoons butter, melted

sweetened condensed milk

lemon extract (or almond

oz cream cheese, softened

Preheat oven to 300°F

Place the graham cracker crumbs in the bottom...

Place the graham cracker crumbs in the bottom of a 9 inch springform pan, add the butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes. Set aside to cool.

Make sure the cream cheese is really softened....

Make sure the cream cheese is really softened. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times. Beat in the condensed milk and flavorings until smooth.

Add the eggs, one at a time mixing...

Add the eggs, one at a time mixing until just combined. You don't want to whip  air into the mixture at this point.

Pour onto the crust. Thump it on the...

Pour onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.

Bake until the middle doesn't jiggle, about an...

Bake until the middle doesn't jiggle, about an hour

Let cool and then chill at least a...

Let cool and then chill at least a couple of hours, preferably over night.

https://www.youtube.com/watch?v=HdqKH7I1A2g

This cheesecake is super simple to make and is basically no fail! I've never had it crack on me. Plus it has the rich goodness of sweetened condensed milk baked, so you know it has to be good! Follow my simple tips and you'll be enjoying your own perfect cheesecake as well.

Printable recipe: https://www.cookingwithcarlee.com/2015/01/donnas-famous-cheesecake.html


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Easy Sweetened Condensed Milk Cheesecake

This Caramel Pecan Cheesecake combines the best of two favorite holiday desserts - pecan pie and cheesecake in the creamiest cheesecake I have ever made or eaten. What&#39;s more, it&#39;s easy with a foolproof way of baking with no cracking and no water bath.

This Caramel Pecan Cheesecake Is Pure Fall Indulgence

graham cracker crumbs (190 grams)

brown sugar, packed (50 grams)

unsalted butter,

cream

brown sugar, packed (200 grams)

heavy cream

brown sugar, packed (100 grams)

unsalted butter

water

maple syrup, golden syrup or clear corn syrup

heavy cream, divided

pecan pieces (150 grams)

Spray a 9&quot;X 2&quot; or 3&quot; cheesecake pan or springform mold with a non-stick baking release.  Set aside.

Break up the graham crackers and add them to the food processor along wiht the brown sugar.  Process to form fine crumbs.

Add the melted butter and pulse to form crumbs.  Do not over process or it can become paste.

Pour them into the prepared pan and press them firmly onto the bottom.  Spoon the crust by using a side of a spoon to press the crumbs around the edge of the pan firmly against the pan. Set aside.

Wipe the bowl and blade of the processor clean with paper towels.  There is no need to wash it.

Graham Cracker Crust

Preheat the oven to 200°F.

Place half of the cream cheese in the rocessor and process until it is smooth.  Scrape  down

Add the remaining cream cheese and process again until smooth.  Scrape down being sure to get to the bottom of the bowl.

Add the brown sugar and process again.

Add the eggs and cream and process until all is smooth without lumps.  Scrape down as necessary.

Pour into the prepared pan.  Place it on a parchment line rimmed pan ( a sheet pan works well here.  Bake for 2 1/2 to 3 hours until the cheesecake jiggles slightly in the middle.

Allow to come to room temperature.  It should be firm enough to add the topping but if in doubt, refrigerate until firm.

Caramel Pecan Cheesecake

When the cheesecake is firm, combine the brown sugar, butter, water, maple syrup, and 2 tablespoons of cream in a 6 cup saucepan.  Bring to a boil over medium heat.

Wash down the sides of the pan with a pastry brush dipped in cold water.  This will prevent any sugar granules from crystalizing when cold making the caramel grainy.

Boil until it reaches 234°F on a food thermometer.  Spread it out so the pecans are evenly distributed.  Chill overnight or for a couple of days before serving.

To release the cheesecake if using a cheesecake pan, go around the outside of the pan with a blow dryer set on high.  Set it on a 28 ounce can and slide the bottom down.  Place a metal spatula between the crust and the bottom of the pan.  Go around the entire removable bottom to make sure it is free.  Lift if off with 2 pancake turners and place on a cake board or serving plate.

At this point it can be refrigerated or frozen, wrapped and kept for 2 months.  Thaw, still wrapped, in the refrigerator.

Caramel Pecan Topping

Top 3 no crack cheesecake recipes from across the web

The most viewed no crack cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Perfect Slow Cooker Cheesecake

Sweetened Condensed Milk Cheesecake

This Caramel Pecan Cheesecake Is Pu...

Top 3 no crack cheesecake recipes from across the web

The most viewed no crack cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Slow Cooker Cheesecake

Sweetened Condensed Milk Cheesecake

This Caramel Pecan Cheesecake Is Pu...

The most viewed no crack cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine