Lemon Cheesecake (In A Crockpot)

By luvs2cook

Ingredients

• Crust:
• 1 cup vanilla wafer crumbs
• 2 tablespoons granulated sugar
• Pinch of salt
• 3 tablespoons melted butter
• 1 teaspoon lemon zest
• 1/4 teaspoon vanilla extract
• Cheesecake:
• 2 packages (8 ounces each) cream cheese, room
• temperature
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• Pinch of salt
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup sour cream

Preparation

Step 1

In bowl, combine vanilla wafer crumbs, sugar, salt,
butter, lemon zest and vanilla. Press mixture into
bottom of well-greased, 7-inch springform pan or
baking dish lined with greased heavy-duty foil. Place
in freezer until ready to use.

To make cheesecake, combine cream cheese and sugar in
food processor, and process until smooth. Add eggs,
one at a time, mixing well after each addition. Add
vanilla, lemon zest and salt, and mix well. Blend in
lemon juice and sour cream.

Spoon mixture over crust and cover tightly with
aluminum foil, securing with a string. Place pan in
stoneware and pour in enough boiling water to come 1
inch up the sides. Cover and cook on high for 3 to 4
hours, or until edges are set and center is just
slightly jiggly. Remove from slow cooker and chill
thoroughly, preferably overnight.