Servings: 6
Cheesecake made in a slow cooker tastes creamy, smooth, and silky, with less of a chance of the top cracking. It only takes a few hours to cook and doesn’t heat up your kitchen the way an oven would. If you don’t have a 6×3-inch springform pan, you can make this cheesecake in a 6×2-inch springform pan, but you’ll have a little batter left over.
Lightly coat a 6×3-inch springform pan with cooking spray. Fill a 6-qt. slow cooker with 1/2 inch water. Put a trivet or rack in the bottom of the slow cooker that stands just above the water.
In a small bowl, combine the graham cracker crumbs, butter, sugar, nutmeg, and salt, and mix well. Press the mixture into the bottom and at least 1 inch up the sides of the pan.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, and extracts. Beat on medium speed until smooth, about 1 minute. Scrape down the bowl with a silicone spatula. Add the eggs and sour cream, and beat on low speed until well combined and mostly smooth, scraping down the bowl occasionally and taking care not to overbeat, about 4 minutes. Pour the filling into the pan. Place the pan in the slow cooker on top of trivet. Wrap the lid of the slow cooker with a kitchen towel to catch the condensation, then put the lid on the slow cooker. Cook on high until an instant-read thermometer inserted into the center of the cake registers 160°F, 13/4 to 2 hours. Turn off the slow cooker, and let the cheesecake stand, covered, for 1 hour.
Remove the cheesecake from the slow cooker, and let cool completely, about 2 hours. Transfer to the refrigerator, and chill at least 3 hours, preferably overnight.
In a medium bowl, combine the peaches, sugar, and lemon zest. Stir occasionally until the sugar dissolves, about 15 minutes. Refrigerate until ready to serve.
Carefully remove the side of the springform pan, and transfer the cake to a serving plate. Spoon the peaches and any juices in the bowl over the cake, and serve.
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