This slow-cooker cheesecake recipe is incredible!

It's hard to believe that you can cook a CHEESECAKE in your slow-cooker... but you can!

Prepare to drool over this mouthwatering recipe - it's DELICIOUS and has an unbelievably silky texture.

Serves: 6

Ingredients:
3/4c digestive or wine biscuit crumbs
3 tbsp melted butter
1/2c + 1tbsp sugar, divided
2x 1/4tsp salt, divided
2x 250g blocks cream cheese, softened
2x large eggs
1/3c sour cream
1tbsp all-purpose flour
1tsp pure vanilla extract

Method:

1. Grease a 6” springform pan and wrap tightly with two layers of foil.
2. In a slow cooker, pour in water. Create a foil circle and place inside slow cooker as a rack.
3. Make crust: In a large bowl, stir together biscuit crumbs, butter, 1tbsp sugar, and salt. Press into greased pan and set aside.
4. Make filling: In a large bowl using a mixer, beat cream cheese and remaining 1/2c sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining salt, and beat until combined.
5. Pour filling over crust.
6. Top slow cooker with three layers of paper towels and lid.
7. Cook on high for 2 hours, then turn off heat and let stand 1 hour.
8. Remove cheesecake and refrigerate until completely chilled (at least 4 hours and up to overnight).