Perhaps no cake is better suited for the slow cooker than this cheesecake. It’s custardy filling sets up perfectly when “baked” low and slow. The only catch to this one is the tiny springform pan. A six or seven-inch pan will fit inside most 5- to 6-quart slow cookers, but if all you have is a regular cake pan you could use that too (you might just have to serve it straight from the pan). The caramel sauce is totally optional, but we like it’s slightly bitter sweetness against the cheesecake’s tangy creaminess. You could always serve it straight up, with some freshly grated lemon zest over top, crushed oreos, or sliced strawberries.