Crock Pot Slow Cooker Cheesecake

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This is an easy recipe for a cheesecake with an unbelievably silky texture because the machine steams the cake as it bakes. Recipe is from beth hensperger and was printed in food & wine" (november 2007). you must resist the urge to peek inside as it is cooking—the lid must stay closed to retain heat. cake must be chilled for at least 4 hours."

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Steps

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In a medium bowl , mix the graham cracker crumbs with the melted butter , cinnamon , 1 tablespoon of the sugar and a pinch of salt.

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Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan thats 3 inches deep.

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In a standing mixer fitted with a paddle , combine the cream cheese with the flour , the remaining 2 / 3 cup of sugar and 1 / 4 teaspoon of salt.

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Beat at medium-high speed until smooth , about 2 minutes.

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Scrape down the side of the bowl and add the eggs and the almond extract.

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Beat at medium speed until blended.

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Add the sour cream and beat until smooth.

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Pour the batter into the springform pan.

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Fill a 6- to 7-quart round or oval slow cooker with 1 / 2 inch of water and position a rack in the bottom.

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Set the cheesecake on the rack.

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Cover the slow cooker with a triple layer of paper towels and the lid.

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Turn the cooker to high and cook for 2 hours without peeking.

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Turn off the heat and let stand until the slow cooker has cooled , 1 hour.

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Remov.

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Ingredients

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graham cracker crumbs, unsalted butter, cinnamon, sugar, salt, cream cheese, all-purpose flour, eggs, almond extract, sour cream