Pink Grapefruit Cheesecake

Name: Pink Grapefruit Cheesecake
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 3/4 cup graham cracker crumbs; 1 tablespoon plus 2/3 cup sugar, divided; 1 teaspoon grated grapefruit zest; 1/4 teaspoon ground ginger; 2-1/2 tablespoons butter, melted; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sour cream; 2 tablespoons pink grapefruit juice; 2 large eggs, room temperature, lightly beaten; Fresh citrus fruit, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 2 hours + chilling

By Taste Of Home Editorial Team

Recipe by Krista Lanphier, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Cheesecake in a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. I promise you'll be absolutely amazed by the results! —Krista Lanphier Milwaukee, WI

Citrus Topping: Top cheesecake with orange and grapefruit sections (from half an orange and half a grapefruit) and kumquat slices. Add sugared cranberries (recipe below) if desired.

Chocolate & Pecan Topping: Melt 2 ounces semisweet chocolate with 1 teaspoon shortening and stir until smooth; drizzle over cheesecake. Top with glazed pecans.

Sugared Cranberry Topping: Lightly mist 1/2 cup fresh cranberries with water; toss with 2 tablespoons sugar. Place over cheesecake; top with orange peel curls. Six-inch springform pans are available at wilton.com.

Editor's Note: Six-inch springform pans are available at wilton.com.

TEST KITCHEN APPROVED

Pink Grapefruit Cheesecake

1 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:2 hours

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Ingredients

3/4 cup graham cracker crumbs
1 tablespoon plus 2/3 cup sugar, divided
1 teaspoon grated grapefruit zest
1/4 teaspoon ground ginger
2-1/2 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 tablespoons pink grapefruit juice
2 large eggs, room temperature, lightly beaten
Fresh citrus fruit, optional

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Directions

1
Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, fold up foil to create a 1-in.-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake.

2
In a small bowl, mix cracker crumbs, 1 tablespoon sugar, zest and ginger; stir in butter. Press onto bottom and about 1 in. up the side of prepared pan.
3
In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and grapefruit juice. Add eggs and beat on low speed just until combined.
4
Pour into crust. Place springform pan on top of coil. Cover slow cooker with a double layer of paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour. Center of cheesecake will be just set and top will appear dull.
5
Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour. Loosen side from pan with a knife. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, garnish with fruit.