Prepare to have your mind blown, this cheesecake recipe can be made in either your slow cooker or pressure cooker! That's right, the usually demanding dessert is made simple in one of your convenience cookers.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Directions
  • For crust, in a small bowl stir together crushed wafers, almonds, and the 1 Tbsp. sugar; stir in melted butter. Press onto bottom of a 6x3-inch springform pan. In a large bowl beat cream cheese with a mixer on medium 30 seconds. Beat in 1/2 cup sugar and 1/2 cup dulce de leche until combined. Beat in eggs on low just until combined. Beat in vanilla. Pour over crust in pan. Prepare as directed in desired cooker, below.

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Fast 40 minute cook time
  • Place a steam rack in a 6-qt.electric or stove-top pressure cooker. Add 1 cup water to pot. To prevent the crust from getting soggy while steaming, cut a piece of foil the same size as a paper towel. Place foil under paper towel; place springform pan on top of paper towel. Bring up foil and paper towel around pan. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place pan on top of crisscross. Lock lid in place. Set an electric cooker on high to cook 40 minutes. For a stove-top cookers bring to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 40 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Use foil strips to lift pan from cooker. Cool cheesecake on a wire rack 1 hour. Cover; chill 4 to 24 hours. Remove cheesecake from pan; drizzle with remaining dulce de leche and chocolate.

Instructions Checklist
Instructions Checklist
Slow 2 hour high cook time
  • Place a steam rack in a 6-qt. slow cooker. Add warm water to reach just below rack. Place springform pan on rack. Completely cover opening of cooker with three layers of paper towels; place lid on top. Cook on high 2 hours. Turn off cooker. Let stand, covered, 1 hour. Remove springform pan from cooker. Cool cheesecake on a wire rack 1 hour. Cover; chill 4 to 24 hours. Remove cheesecake from pan; drizzle with remaining dulce de leche and chocolate.

Nutrition Facts

487 calories; 27 g total fat; 15 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 135 mg cholesterol; 286 mg sodium. 104 mg potassium; 52 g carbohydrates; 0 g fiber; 47 g sugar; 10 g protein; 0 g trans fatty acid; 793 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 194 mg calcium; 1 mg iron;

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