Pink Grapefruit Cheesecake
Cheesecake from a slow cooker? It’s true! I experimented to turn this iconic dessert into a slow-cooker classic. Give it a try. You’ll be amazed!
PREP: 20 MIN.
COOK: 2 HOURS + CHILLING
MAKES: 6 SERVINGS
³₄ cup graham cracker crumbs
1 Tbsp. plus
²/ ₃ cup sugar, divided
1 tsp. grated grapefruit zest
¹/₄ tsp. ground ginger
2¹/ ₂ Tbsp. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
¹/ ₂ cup sour cream
2 Tbsp. pink grapefruit juice
2 large eggs, lightly beaten
Fresh citrus fruit, optional
1. Place greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, fold up foil to create a 1-in.-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake.
2. In a small bowl, mix cracker crumbs, 1 Tbsp. sugar, zest and ginger; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
3. 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.
4. 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.
5. 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. If desired, garnish with fruit.
1 SLICE 515 cal., 37g fat (21g sat. fat), 171mg chol., 404mg sod., 39g carb. (32g sugars, 0 fiber), 8g pro.