Slow-Cooker Pink Grapefruit Cheesecake

Staff Writer
Slow-Cooker Pink Grapefruit Cheesecake
Pink grapefruit cheese cake
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!

Click here to see more recipe from Taste of Home

 

Click here for more of the 101 Best Slow Cooker Recipes

6
Servings
500
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
  • 2 8-ounce packages cream cheese, softened
  • 1/2 Cup sour cream
  • 2 Tablespoons pink grapefruit juice
  • 2 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.

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.

Nutritional Facts

Total Fat
37g
57%
Sugar
30g
N/A
Saturated Fat
20g
100%
Cholesterol
159mg
53%
Protein
7g
15%
Carbs
37g
12%
Vitamin A
375µg
42%
Vitamin B12
0.4µg
6.3%
Vitamin C
3mg
4%
Vitamin D
0.9µg
0.2%
Vitamin E
0.8mg
3.8%
Vitamin K
4µg
6%
Calcium
114mg
11%
Fiber
0.4g
1.6%
Folate (food)
19µg
N/A
Folate equivalent (total)
32µg
8%
Folic acid
8µg
N/A
Iron
1mg
6%
Magnesium
16mg
4%
Monounsaturated
10g
N/A
Niacin (B3)
0.6mg
3.2%
Phosphorus
152mg
22%
Polyunsaturated
2g
N/A
Potassium
181mg
5%
Riboflavin (B2)
0.2mg
13.8%
Sodium
354mg
15%
Sugars, added
24g
N/A
Trans
0.2g
N/A
Zinc
0.8mg
5.1%