Recipe of the Day: Slow-Cooker Peach-Brown Sugar Cheesecake

This Brown Sugar Cheesecake is one of the easiest dessert recipes around. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32eqrJi Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow-Cooker Brown Sugar Cheesecake Recipe courtesy of Food Network Kitchen Total: 10 hr 15 min Active: 15 min Yield: 8 to 10 servings Level: Easy Ingredients 12 graham crackers, broken in half 5 tablespoons unsalted butter, melted Two 8-ounce packages cream cheese, at room temperature 1 cup plus 1 tablespoon lightly packed light brown sugar 3/4 cup sour cream 2 teaspoons pure vanilla extract Pinch fine salt 3 large eggs, at room temperature 3 small ripe peaches, pitted and cut in to 1/4-inch wedges Directions Special equipment: an 8-inch springform pan Loosely roll a large piece of aluminum foil (about 20-inches long) into a 1-inch cylinder. Form a ring with the foil, about 7 inches in diameter. Fill a 6-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom. Place the graham crackers in the bowl of a food processor and process until finely ground. Add 4 tablespoons of the melted butter and pulse to combine; the mixture should look like wet sand. Brush the inside of an 8-inch springform pan with the remaining 1 tablespoon melted butter. Press the crumb mixture into the bottom of the pan, and one-third of the way up the sides. Use the bottom of a round drinking glass to help press the crumb mixture into the pan. Wipe out the food processor, then add the cream cheese, 1 cup of the brown sugar, the sour cream, vanilla and salt, and blend until very smooth, scraping down the sides of the bowl as needed. Add the eggs, pulsing until smooth and uniform. Pour the filling into the crust. Gently place the cheesecake on the foil ring in the slow cooker. Drape a double layer of paper towels over the opening of the slow cooker and place the lid over the paper towels (the ends of the paper towels should come out from under the lid). Cook on low heat until the cheesecake is just set, but still jiggles slightly when the pan is moved, 4 hours. Turn off the heat and remove the lid. Wipe out the inside of the lid and replace the paper towels with new paper towels, and cover the slow cooker again. Cool the cake in the slow cooker, 2 to 3 hours. Remove the cheesecake, cover with plastic wrap and refrigerate until chilled, at least 3 hours and up to 3 days. One hour before serving, place the peaches in a mixing bowl with the remaining 1 tablespoon brown sugar. Toss to combine and macerate for at least 1 hour, stirring occasionally. Run a small knife around the edge of the cheesecake and remove the outer ring of the pan. Spoon the peaches, along with any of the juices, over the cheesecake to serve. Copyright 2015 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Recipe of the Day: Slow-Cooker Peach-Brown Sugar Cheesecake | Food Network https://youtu.be/-xs8I8pgmNI