Slow Cooker Cheesecake
Slow Cooker Cheesecake Recipe – This easy cheesecake recipe is a game changer! By using a slow cooker, you can create a perfectly smooth, luscious dessert without the worry of cracks or uneven baking. This foolproof method guarantees cheesecake perfection every time.
Why We Love This Slow Cooker Cheesecake
When was the last time you made a cheesecake from scratch? What’s stopping you…The heavy pan of water you have to put in the oven? The potential for cracks? The possibility of leakage?
Guess what! Today, I’m going to show you how to make one of my favorite fuss-free recipes: an absolutely exquisite cheesecake in your crockpot. No water bath. No springform pan. No fuss. Just perfect Slow Cooker Cheesecake every single time. I think you’ll be a big fan of slow cooker dessert recipes after you try this one!
The beauty of making a cheesecake in a crockpot is that it holds moisture like no other cooking method. That means you don’t need a water bath to bake an ultra-moist and silky cheesecake….That will not crack. The crockpot lid collects moisture and creates a natural steam bath over the cheesecake, so there’s no need for additional water, racks, or special pans.
Ingredients You Need
- Graham crackers – finely crushed
- Butter – melted
- Cream cheese – room temperature
- Sour cream – room temperature
- Granulated sugar – for sweetness
- Eggs – room temperature
- All-purpose flour – acts as a stabilizer
- Vanilla extract – pure vanilla has the best flavor
- Salt – to bring out the flavor
How To Make Cheesecake In The Crock-pot
- To make Slow Cooker Cheesecake, simply mix graham cracker crumbs and melted butter together and press it in the bottom of your crockpot.
- Then puree cream cheese, sour cream, sugar, eggs, and remaining ingredients together and pour over the crust. Cover the crock and let in slow cook for 5 to 7 hours.
- Chill the Slow Cooker Cheesecake until cold. Then cut and serve.
Get The Full (Printable) Cheesecake Crockpot Dessert Recipe Below!
Serving Suggestions
This slow-cooker dessert may not be the fanciest cheesecake you’ve ever made, but it sure will be the recipe you keep and use again. We like to serve this crockpot dessert with:
- Chocolate sauce
- Peanut butter sauce
- Spiced apples
- Cherries
- Blueberries
- Strawberries
- Cranberries
- Fruit compote
- Caramel sauce
- Crushed cookies
- Candied nuts
- Toasted coconut
Frequently Asked Questions
For the best texture and flavor, full-fat cream cheese and sour cream are recommended. Low-fat versions may result in a less creamy cheesecake.
Yes, you can substitute graham crackers with crushed Oreos, gingersnaps, or even digestive biscuits for a unique flavor.
Cover the cheesecake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days. Or freeze it for longer-term storage by wrapping it tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. Thaw in the refrigerator before serving.
Looking for More Easy Crockpot Dessert Recipes? Be Sure to Try:
Get The Full (Printable) Cheesecake Crockpot Dessert Recipe Below!
Cheesecake Crockpot Dessert Recipe
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs, about 12 whole crackers
- 6 tablespoons melted butter
For the Cheesecake Filling:
- 24 ounces cream cheese
- 1 1/2 cups sour cream
- 1 1/4 cups granulated sugar
- 5 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Turn a 6-quart oval slow cooker on low. Lay a large piece of of parchment paper in the bottom of the crock and coat with nonstick cooking spray. Place the graham crackers in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the crock and press evenly over the bottom.
- Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.
- Pour the filling over the crust. Cover the crock, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn’t drip down on top of the cheesecake.
- Move the crock to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!
Hi do you need to mix everything beside the crust in a food process? Can i use my kitchenaide mixer instead
Hi Cindy!
You can use the food processor for the filling as well, but if you’d rather, you can use a mixer.
I made this cheesecake for the first time and it’s still in the process of cooking but what I tasted from the bowl is ABSOLUTELY delicious! Super easy to make! Thank you so much for this recipe!
How can I make this chocolate?
Hi Gia,
Sure! The simplest way is to add 1/2 cup dark cocoa powder into this recipe.
Please confirm: 1 tablespoon of vanilla extract?? Just checking as I’ve never seen a recipe call for more than one teaspoon. I’m dying to try this recipe, but don’t want to blow it right off the bat.
Hi Tracy!
Yes, use 1 tablespoon vanilla extract. It will provide a strong vanilla flavor to offset the tangy cream cheese.
This is the best cheesecake I have ever ate. One tip, if you want to assure that you do not have a ton of excess moisture dripping down onto the cheesecake, wrap the lid with a dish towel while cooking. It will catch the condensation.
Can I make in steam bath because no slow cooker
Hi Hanika,
Here is my favorite oven cheesecake recipe… No water-bath needed!
https://www.aspicyperspective.com/limoncello-cheesecake-biscoff-crust/
I made this, used chocolate grahams, didn’t use flour…. and honestly this is the big st one I’ve ever made. I’m a spring from water bath kinda gal. But this was perfect, velvety rich delicious.
Has anybody tried making it with less butter in the crust? I’m going to make it this week (my husband and I love cheesecake!) and I just wanted to see if anybody already attempted that change? Would less butter help the crust be crustier? Or does it make it too dry and crumbly?