Description
A foolproof, creamy cheesecake made in a slow cooker with dulce de leche swirls. This hands-off dessert avoids cracking and offers deep, toffee-like flavor with minimal effort.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon salt
- 32 oz (900g) full-fat block cream cheese, room temperature
- 1 cup (300g) dulce de leche, divided
- 1 cup (240g) sour cream
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons (15g) all-purpose flour
Instructions
- Mix graham cracker crumbs, melted butter, sugar, and salt until resembling wet sand. Press firmly into the bottom of a 9-inch springform pan and set aside.
- Beat softened cream cheese on medium speed until completely smooth (2-3 minutes). Scrape down sides. Add sour cream, vanilla, and flour; mix until combined.
- Beat half of the dulce de leche into the cream cheese mixture until uniform and pale caramel colored.
- Reduce mixer speed to low. Add eggs one at a time, mixing just until combined. Do not overmix.
- Pour batter over crust in the springform pan. Dollop remaining dulce de leche on top and swirl with a knife for a marbled effect.
- Wrap the outside of the springform pan tightly in 2-3 layers of heavy-duty aluminum foil to waterproof it.
- Place a wire rack or crumpled foil balls in the bottom of a 3-6 quart slow cooker. Pour hot tap water into the slow cooker until it comes halfway up the side of the foil-wrapped pan.
- Place the pan in the slow cooker, cover with the lid, and cook on LOW for 6-7 hours. The center should be set but have a slight jiggle.
- Turn off the slow cooker and let the cheesecake sit in the pot with the lid on for 1 hour to cool gradually.
- Remove the pan and let it cool completely on a wire rack. Refrigerate for at least 6 hours or overnight before serving.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not open the slow cooker lid during cooking. Wrap the pan tightly in foil to prevent water from seeping into the crust. The cheesecake improves in flavor after sitting in the fridge for 24 hours.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26
- Sodium: 280
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 32
- Protein: 7
Keywords: slow cooker cheesecake, dulce de leche cheesecake, easy dessert, no bake cheesecake alternative, creamy cheesecake, gluten-free option