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Crockpot Cheesecake Recipe

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3.8 from 26 reviews

  • Author: Ava
  • Total Time: 8 hours 20 minutes
  • Yield: 18 servings

Description

This Crockpot Cheesecake recipe offers a creamy and rich dessert made effortlessly in a slow cooker. The graham cracker crust forms a perfect base for the smooth cheesecake filling, which is cooked to perfection over several hours on low heat. Cooling the cheesecake in the refrigerator ensures a firm, luscious texture ready to serve for any occasion.

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

Filling

  • 24 ounces cream cheese, softened
  • 1½ cups sour cream
  • 1¼ cups granulated sugar
  • 5 large eggs, room temperature
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Instructions

  1. Prepare slow cooker: Set a 6-quart oval slow cooker to low. Line the insert with a large sheet of parchment paper, ensuring it extends up the sides, and lightly coat the parchment with nonstick cooking spray to prevent sticking.
  2. Make crust crumbs: Add the graham crackers to a food processor and pulse until fine crumbs form.
  3. Combine crust ingredients: Add the melted butter to the crumbs in the food processor and pulse again until the mixture is evenly combined.
  4. Form crust in slow cooker: Transfer the crumb mixture to the slow cooker insert and press it firmly and evenly into the bottom to create the crust.
  5. Mix cream cheese and sugar: In a stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy, scraping down the sides as necessary to ensure even mixing.
  6. Add remaining filling ingredients: Add sour cream, eggs, flour, vanilla extract, and salt to the cream cheese mixture. Beat just until fully combined and smooth, being careful not to overmix.
  7. Pour filling over crust: Pour the cheesecake filling evenly over the prepared crust in the slow cooker and smooth the top with a spatula.
  8. Cook the cheesecake: Cover the slow cooker with the lid and cook on low for 5 to 7 hours, or until a skewer inserted in the center comes out clean. Periodically wipe condensation off the lid to avoid water dripping onto the cheesecake.
  9. Chill to set: Carefully remove the slow cooker insert and refrigerate the cheesecake for at least 3 hours, allowing it to fully set.
  10. Serve: Lift the cheesecake out by pulling the parchment paper, peel the paper away, slice, and serve chilled.

Notes

  • Be sure to line the slow cooker insert with parchment paper extending up the sides for easy removal.
  • Use room temperature eggs and cream cheese for a smooth filling without lumps.
  • Wiping condensation off the slow cooker lid prevents unwanted moisture from affecting the texture.
  • Refrigerate thoroughly before slicing for clean cuts and firm texture.
  • You can customize the cheesecake by adding fruit toppings or chocolate sauce after it has chilled.
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/crockpot-cheesecake-recipe/