Slow Cooker Cranberry Cheesecake is the creamiest most delicious holiday cheesecake you will ever try!
Y’all, I LOVE cranberries! I haven’t shared too many recipes with them, but really, they are my favorite during the holidays. Last year I shared an easy Cranberry Margarita and some White Chocolate Dipped Cranberry Macadamia Nut Cookies, and I seriously couldn’t get enough! I love them! So when I decided to roll up my sleeves and make this delicious Slow Cooker Cranberry Cheesecake, I was super excited to sample the recipe…until something crazy happened…
Uhhhh, WHAT HAPPENED?!?!? I started freaking out! I get so stressed out when my recipes don’t turn out that I was feeling really anxious about this! I quickly grabbed my Rescue products, which always help alleviate my stress and anxiety!
I have the whole line, because let’s face it, being a full time working parent, there are a lot of stressful events that pop up! I love grabbing my Rescue Plus Sleep when I can’t turn my brain off at night. I reach for the Rescue Remedy Natural Stress Relief Spray when something like my overflowing disaster of a recipe happens, and with just a couple of quick sprays in my mouth, I start to calm down.
So, as you can see from my cake mess above, it was a total fail the first time. But, this is why I am the recipe tester and then give you the tried and true recipe, once I know it won’t be a disaster. The second time I made the Slow Cooker Cranberry Cheesecake it came out SO SO good!
Making the cheesecake in the slow cooker takes it to the next level in creaminess. The cream cheese combo turns so smooth and creamy, it’s just delicious. Then all you have to do is whip up the sweet cranberry compote for the top, which is also super easy. I recommend using a 6 inch springform pan, because it fits in most slow cookers!
I added some lemon to the cranberry compote, which really made it super delicious, but you could also make it with orange zest and orange juice as well. I love the lemon cranberry combo and making the cake in the slow cooker takes all the hard work out of it….just make sure you DON’T overfill the pan like I did the first time. You should only use 1 and a half packages of cream cheese for the filling, that way it won’t spill over.