Ingredients:
Cooking spray, for pan
3/4 Cup graham cracker crumbs
3 Tbsp. melted Cannabis butter
1/2 Cup. plus 1 tbsp. sugar, divided
1/2 Tsp. kosher salt, divided
2 8-Oz. blocks cream cheese, softened
2 Large eggs
1/3 Cup sour cream
1 Tbsp. Cannabis flour
1 Tsp. pure vanilla extract
Modified from: delish.com
Steps:
1. Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.
2. Make crust: In a large bowl, stir together graham cracker crumbs, Cannabis butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
3. Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, Cannabis flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
4. Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
5. Cook on high for 2 hours, then turn off heat and let stand 1 hour.
6. Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.
Ingredients:
Cooking spray, for pan
3/4 Cup graham cracker crumbs
3 Tbsp. melted Cannabis butter
1/2 Cup. plus 1 tbsp. sugar, divided
1/2 Tsp. kosher salt, divided
2 8-Oz. blocks cream cheese, softened
2 Large eggs
1/3 Cup sour cream
1 Tbsp. Cannabis flour
1 Tsp. pure vanilla extract
Steps:
1. Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.
2. Make crust: In a large bowl, stir together graham cracker crumbs, Cannabis butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
3. Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, Cannabis flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
4. Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
5. Cook on high for 2 hours, then turn off heat and let stand 1 hour.
6. Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.
Modified from: delish.com