Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Granulated sugar
  • 6 tbsp Unsalted butter, melted
  • 1 pinch Kosher salt
  • 24 oz Full-fat cream cheese, room temperature
  • 0.75 cup Granulated sugar
  • 2 tbsp Cornstarch
  • 0.75 cup Full-fat sour cream, room temperature
  • 1 tbsp Pure vanilla bean paste
  • 3 Large eggs, room temperature

Instructions:

  1. Combine the graham crumbs, 0.25 cup sugar, salt, and melted butter. Press the mixture firmly into the bottom and 1 inch up the sides of a 6-inch or 7-inch springform pan. Freeze the crust for 10 minutes.
  2. In a large bowl, beat the room-temperature cream cheese and 0.75 cup sugar on low speed until smooth. Do not overmix to avoid incorporating excess air.
  3. Incorporate the cornstarch, sour cream, and vanilla bean paste into the cream cheese mixture.
  4. Gently fold in the lightly whisked eggs by hand until just combined and the batter looks like thick, glossy ribbons.
  5. Wrap the exterior of the springform pan in two layers of heavy-duty aluminum foil, ensuring the foil reaches the top rim to create a waterproof shield.
  6. Place a trivet in the bottom of the slow cooker and add 1-2 inches of water. Lower the pan onto the trivet. Place a large paper towel under the lid to catch condensation and cook on high for 8 hours and 30 minutes, or until set.
  7. Turn off the slow cooker and let the cake sit undisturbed for 1 hour. Remove and refrigerate for at least 6 hours before serving.