Electric Skillet Cheesecake

Discover the magic of making a luxuriously creamy dessert with this Electric Skillet Cheesecake recipe—your new favorite no-oven treat! Crafted with a buttery graham cracker crust and a rich, velvety cream cheese filling, this innovative cheesecake is cooked gently in an electric skillet using a water bath for perfectly tender results. The method ensures even cooking and a smooth, crack-free top every time. With just 20 minutes of prep and no need for a traditional oven, this recipe is perfect for small kitchens or when you want hassle-free baking. Chill it overnight to enhance its luscious texture, then serve it up for a show-stopping dessert that's as impressive as it is easy. Whether for a dinner party or a quiet evening indulgence, this electric skillet cheesecake is sure to delight.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 6 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated sugar (for filling)
• 0.5 cup Sour cream
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 2 cups Water (for skillet bath)

Directions

Step 1

In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles damp sand.

Step 2

Press the graham cracker mixture firmly and evenly into the bottom of a 7-inch springform pan or cake pan. Place the crust in the refrigerator to set while preparing the filling.

Step 3

In a large mixing bowl, beat the softened cream cheese until smooth. Add 3/4 cup of granulated sugar and continue mixing until well combined.

Step 4

Mix in the sour cream and vanilla extract until incorporated. Add the eggs one at a time, beating briefly after each addition to combine, but do not overmix.

Step 5

Remove the crust from the refrigerator. Pour the cream cheese mixture evenly over the crust, smoothing the top with a spatula.

Step 6

Preheat the electric skillet to 250°F and add 2 cups of water to the skillet. Place a trivet or small rack inside the skillet to hold the pan above the water.

Step 7

Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan on the trivet inside the skillet and close the skillet lid.

Step 8

Cook the cheesecake in the electric skillet for 75 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles slightly when shaken.

Step 9

Carefully remove the cheesecake from the skillet and place it on a wire rack to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Step 10

Run a knife along the edge of the cheesecake to loosen it from the pan, then release the springform pan. Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	(1593.2g)

Amount per serving	% Daily Value*
Calories	4053.8

Total Fat 278.4g	0%
Saturated Fat 162.2g	0%
Polyunsaturated Fat g
Cholesterol 1117.7mg	0%
Sodium 2779.6mg	0%
Total Carbohydrate 349.6g	0%
Dietary Fiber 4.5g	0%
Total Sugars 244.1g
Protein 58.0g	0%

Vitamin D 82IU	0%
Calcium 772.9mg	0%
Iron 9.9mg	0%
Potassium 892.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 5.6%

Carbs: 33.8%