Ingredients

The following ingredients have 4 Servings
  • 1.5 Packages cream cheese- (12 ounces total cream cheese, softened)
  • 1 tsp vanilla extract
  • 1/2 cup sugar ( + 1 TBS Sugar)
  • 1 TBS flour
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup sour cream or plain greek yogurt
  • 3/4 cup graham cracker crumbs
  • 2 TBS butter, (melted)
  • 3 cups fresh cranberries
  • 1 lemon, (juice and zest reserved)
  • 1 TBS cornstarch
  • 1 cup sugar
  • 1/2 cup water

Instruction

  • In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Set mixture aside.
  • In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
  • Pour the cream cheese mixture on top of the crust, into the spring form pan. Do not overfill.
  • Add 1 inch of water to your large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 2 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack. Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
  • Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
  • Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base.
  • In a medium sauce pot, add cranberries, sugar, water, lemon juice and lemon zest; bring to boil. Reduce and simmer for 5 minutes. In a small bowl, mix cornstarch with about 1 TBS water, and then pour into the pot. Simmer for 1 minutes or until mixture thickens. Remove from heat.
  • Pour cranberry topping over cheesecake, slice and serve. Store cheesecake in fridge when not eating.