Slow Cooker Black Sesame Cheesecake with Salted Caramel Topping

I became a little obsessed with black sesame seed ice cream years ago. Black sesame seeds have a very nutty and earthy flavor that is slightly bitter. It is also delicious when it is paired with something sweet like ice cream or cheesecake. Technically, it is optional to make this without the salted caramel topping, BUT WHY? Personally, I think adding the salted caramel topping is the only way. ;)

Be careful not to ground the black sesame seeds super, super, duper fine. You'll want to grind it into a coarse texture. I grind the seeds in my food processor, but depending on the seeds, you may need to use a spice grinder or a mortar and pestle. There's a few times where I put a little less black sesame seeds for my son, so you can adjust the amount of black sesame seed action to your taste. 

This recipe is in my new cookbook, The Easy Asian Cookbook for Slow Cookers, which is  available in the Kindle version now! Hard copies of the book will be released on July 17th.