Are you looking for some cozy fall comfort? This easy slow cooker cider will be a crowd pleaser and leave your house smelling amazing! Add a cup of cranberries to turn this into a festive holiday hit!
8 apples quartered
2 medium cinnamon sticks
2 teaspoons whole cloves
1/2 teaspoon whole allspice
10 cups water
3/4 cup brown sugar
1 orange thickly sliced, optional
Add all ingredients unto a 6 quart slow cooker. Stir gently until sugar dissolves. Cook on low for 6 hours. Using a potatoes masher, mash fruit until pulpy. Line a large bowl in cheesecloth. Carefully ladle the mixture into the bowl. Gather the corners of the cheesecloth and lift, allowing the cider to strain through. Carefully discard cheesecloth and remains. Serve while hot, or let cool in fridge and serve chilled.
With all the recent buzz of instant pot recipes, your tried and true slow cooker may be feeling a bit neglected. Dust off your classic kitchen appliance and try these great slow cooker recipes:
Slow Cooker Cheesecake
This recipe creates a beautiful rustic cheesecake with minimal fuss.
For the crust:
1 1/2 cup graham cracker crumbs
2 tablespoon sugar
6 tablespoons butter, melted
For the filling:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1 tablespoon vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
It is important to not use cold ingredients in this recipe, as cold ingredients will result in a poorly textured cheesecake. Start by setting out cream cheese, sour cream, and eggs in advance so they can reach room temperature.
Prepare 6-quart slow cooker by adding 1/2 to 1 inch of water. Create a "rest" for the cheesecake pan. This is done by measuring out two 24 inch pieces of aluminum foil. Stack the two pieces of foil together and then crinkle and roll the long side to create a long tube. Form the tube into a circle and set in the bottom of the slow cooker.
To make the crust, mix graham cracker crumbs, sugar, and melted butter in a small bowl. Press crust mixture into the bottom and sides of a 7-inch springform pan. Set aside.
With an electric mixer, mix softened cream cheese, sugar, and vanilla until mixture has a very smooth texture. In a separate bowl lightly beat the room temperature eggs. Add eggs and sour cream to cream cheese mixture until just combined. Do not beat or over mix as you don't want to introduce too much air into the mixture.
Pour mixture into crust. Gently set the pan into the slow cooker. Cover the slow cooker with a clean kitchen towel and place the lid snuggly on top. The kitchen towel will keep moisture droplets from raining down on the top of the cheesecake. Set the slow cooker to high and let bake for 2 hours. At this point, turn off the slow cooker, but keep the lid on and let the cheesecake rest for another hour. Then put the cheesecake in the fridge to chill for at least 3 hours or overnight.
Top with your favorite cheesecake topping and enjoy!