Crock-Pot Pink Grapefruit Cheesecake

Crock-Pot Pink Grapefruit Cheesecake
Staff Writer
Taste of Home

Cheesecake from a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic! Give it a try. You'll be amazed at the results!

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6
Servings
201
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4  Cups  graham cracker crumbs
  • 1  Tablespoon  plus 2/3 cup sugar, divided
  • 1  Teaspoon  grapefruit zest
  • 1/4  Teaspoon  ground ginger
  • 2 1/2  Tablespoons  butter, melted
  • 8-ounce packages cream cheese, softened
  • 1/2  Cup  sour cream
  • 2  Tablespoons  pink grapefruit juice
  • eggs, lightly beaten

Directions

Place a greased 6-inch springform pan on a double thickness of heavy-duty foil (about 12-inch square). Wrap foil securely around pan. Pour 1 in. water in a 6-quart slow cooker. Layer two 24-inch pieces of aluminum foil. Starting with a long side, fold up foil to create a 1-inch-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake.

In a small bowl, mix cracker crumbs, 1 tablespoon sugar, peel and ginger; stir in butter. Press onto bottom and about 1-inch up sides of prepared pan.

In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and grapefruit juice. Add eggs and beat on low speed just until combined.

Pour into crust. Place springform pan on top of coil. Cover slow cooker with a double layer of paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour. Center of cheesecake will be just set and top will appear dull.

Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

Citrus Topping: Top cheesecake with orange and grapefruit sections (from half an orange and half a grapefruit) and kumquat slices. Add sugared cranberries (recipe below) if desired.

Chocolate & Pecan Topping: Melt 2 ounces semisweet chocolate with 1 teaspoon shortening and stir until smooth; drizzle over cheesecake. Top with glazed pecans.

Sugared Cranberry Topping: Lightly mist 1/2 cup fresh cranberries with water; toss with 2 tablespoons sugar. Place over cheesecake; top with orange peel curls.

Nutritional Facts

Total Fat
12g
17%
Sugar
8g
9%
Saturated Fat
4g
17%
Cholesterol
12mg
4%
Carbohydrate, by difference
22g
17%
Protein
2g
4%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
32mg
3%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
1µg
2%
Sodium, Na
157mg
10%
Water
19g
1%

Crock-Pot Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Crock-Pot Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

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