Slow-Cooker Gingersnap-Brandy Cheesecake
For this dessert, you’ll need a 6-inch (15-cm) springform pan with 3-inch (7.5-cm) sides that will fit in your slow cooker. The cheesecake can be made a day in advance of serving—and tastes even better the next day. A food processor makes quick work of making the gingersnap crumbs.
Ingredients:
For the crust:
- Unsalted butter for greasing pan, plus 2 Tbs. unsalted butter, melted
- 1 cup (4 oz./125g) gingersnap crumbs
- 1/4 tsp. kosher salt
For the filling:
- 12 oz. (375 g) cream cheese, at room temperature
- 1/2 cup (4 oz./125g) sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. ground ginger
- 2 eggs
- 2 Tbs. brandy
- 1/2 cup (4 oz./125g) sour cream
- Blackberries for serving (optional)
Directions:
Lightly butter a 6-inch (15-cm) springform pan with 3-inch (7.5-cm) sides. Wrap the outside tightly with two layers of aluminum foil. If you have a small, short (about 1/2 inch/12 mm tall) wire rack that fits inside your slow cooker, place it on the bottom of the cooker. Otherwise, create a rack by making a “rope” of aluminum foil by twisting it into a coil and then setting it on the bottom.
To make the crust, in a small bowl, stir together the gingersnap crumbs, 2 Tbs. melted butter and the salt until well mixed and the crumbs are evenly moistened. Press the mixture onto the bottom of the prepared springform pan. Set aside.
To make the filling, in a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, salt, and ginger on medium-high speed until well mixed and smooth. Add the eggs one at a time, beating after each addition until incorporated and scraping down the sides of the bowl as needed. After the second egg, beat the batter until smooth. Add the brandy and then the sour cream and beat until incorporated. Scrape down the sides of the bowl and then beat the batter again until smooth. Scrape the batter into the prepared pan and smooth the top.
Place the pan on the rack in the slow cooker and add warm water to come up to the bottom of the pan (about 1/2 inch/12 mm). Wrap the slow cooker lid with a clean kitchen towel, cover the cooker (making sure the kitchen towel is pulled taut), and cook on the low setting for 2 hours. Turn off the slow cooker and let stand, covered, for 1 hour. Do not remove the cover during the cooking or resting time.
Remove the cheesecake from the slow cooker and let cool completely on a wire rack. When cool, cover the pan tightly with plastic wrap and refrigerate until well chilled, at least 4 hours or up to overnight.
To serve, unclasp and lift off the pan sides. Using a wide metal spatula, slide the cheesecake onto a serving plate and cut into wedges. Top each serving with blackberries and serve. Serves 6 to 8.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)