If you already plan on cooking your turkey in the roaster oven this Holiday season, plug it in a day or two early and get your baking out of the way before the big day.
That’s right – your trusted Hamilton Beach® Roaster Oven can do so much more than cook the bird. This year use it to make dessert.
This roaster oven cheesecake recipe proves the versatility of this appliance. It cooks to perfection and frees up the oven for more Turkey Day meal prep.
First, pour 3 quarts of hot water into the roaster oven insert pan. Cover the pan and heat to 325 degrees.
While the roaster oven is heating up, butter the bottom and sides of a 10-inch springform pan. Then sprinkle graham cracker crumbs evenly over the bottom and sides. Or try crushed up vanilla wafers for a twist on a classic. This is your cheesecake’s “crust.”
In a mixing bowl, beat 6 packages of room-temperature cream cheese. We’ve been using our Hamilton Beach® ErgoMix Hand Mixer all season long. The position of this mixer’s handle allows you to keep your elbow lowered and your wrist in a neutral position while mixing. Trust us, you’ll be way more comfortable during those holiday baking marathons. Add sugar and beat until smooth, then slowly add the eggs. Pro tip: Let the eggs come to room temperature before beating them into your batter. Eggs beat to a greater volume if they’re at room temperature, leaving your cheesecake with a more uniform consistency.
Pour your batter into the springform pan then cover with aluminum foil. This protects the cheesecake from the condensation inside the roaster oven. The last thing you want is water dripping down onto your cheesecake while it bakes.
Carefully place the cheesecake on the rack then place rack back into the roaster oven. Bake for 1 ½ hours.
When the cheesecake is done, life the rack from the roaster oven and let cool (with the foil on) for 15 minutes.
Remove the foil then cool completely. Refrigerate for a few hours or, if you have the time, overnight.
The best thing about this recipe? You can make it a day or two ahead of time and have it waiting in the fridge. All you have to do day-of is add your toppings.
Want to dress up this cheesecake for your holiday or NYE party? Cover it with cherry pie filling or crushed candy canes. Bake this cheesecake and discover the versatility of your roaster oven.
- 1 tablespoon butter
- 1/2 cup graham cracker crumbs
- 6 packages (8 oz each) cream cheese, room temperature
- 1 1/2 cups sugar
- 5 large eggs, slightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 can (15 oz) cherry pie filling
- Remove rack in roaster oven. Pour 3 quarts hot tap water into insert pan. Cover and heat to 325°F. (Use 300°F for dark or nonstick coated pans.)
- Generously butter bottom and sides of a 10-inch springform pan. Sprinkle crumbs evenly over bottom and sides of pan.
- In a large mixing bowl at medium speed, beat cream cheese until smooth. Add sugar and continue to beat until smooth. Slowly add eggs. Beat until smooth. Stir in lemon juice and vanilla extract. Pour into prepared springform pan.
- Place pan on rack. Cover springform pan with aluminum foil. (This prevents condensation in roaster oven from dripping onto cake.) Carefully place rack and pan in roaster oven.
- Bake 1 1/2 hours. Carefully remove cheesecake by lifting rack and from roaster oven. Cool covered with aluminum foil for 15 minutes. Remove foil and cool completely. Refrigerate several hours or overnight. Top with cherry pie filling.
TAGS: cheescake, dessert, hand mixer, roaster oven
CATEGORIES: christmas, dessert, From the Test Kitchen
