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Another dessert to add to your recipe box is slow cooker cheesecake! The slow cooker produces a ultra creamy cheese cake!
So many unique desserts can be made in a crockpot; I also make Slow Cooker Flan, Slow Cooker Christmas Candy, and Slow Cooker Rice Pudding.
Table of Contents
You wouldn’t think of making a cheesecake in the slow cooker, but it works amazingly. I make a homemade graham cracker crust, and use my favorite cheesecake filling (from my cheesecake pie recipe).
Recipe Ingredients
- Graham Cracker Crust – Graham crackers make the best crust for a cheesecake, and they, along with salted butter, are a match made in heaven.
- Cream Cheese – Three blocks of softened (leave out on the counter for a few hours) cream cheese.
- Sugar – White table sugar.
- Eggs – Three eggs, these can be left out at room temperature too.
- Vanilla – To give the cheesecake more flavor, vanilla extract is a must!
Variations
- Different cookies can be used for the crust, such as Biscoff, speculaas, or Nilla wafers. This will be about 1 1/4 cup crushed cookies.
- Extra vanilla extract can be for extra flavor.
- In a small bowl, add the crushed graham crackers, butter, and sugar.
- Spray the slow cooker with nonstick spray. Add the graham cracker mixture and press down on the bottom of the slow cooker. I do this with the bottom of a drinking glass.
- This is what the crust should look like.
- Add the softened cream cheese, eggs, sugar, and vanilla extract in a large bowl. Using a hand mixer with beaters, beat until smooth.
- Pour the cheesecake mixture into the crust. Cook on HIGH For 2 hours without opening the lid during the cooking time.
- Take the slow cooker insert out and put it on a cooling rack. Before you let the cheesecake cool, run a butter knife around the edge of the cheesecake. This will help prevent the cheesecake from cracking. I like to put the cheesecake in the fridge to cool. When the cheesecake is completely cooled and set, slice and serve!
Serving Suggestions
- Fruit toppings we love to top our crockpot cheesecake are canned cherry pie filling, berry sauce, or caramel apples.
- Other toppings that we love are salted caramel, fudge, lemon curd, candied pecans, and whipped cream.
Recipe FAQs
Yes, you can line the slow cooker with parchment, foil, or a slow cooker liner. Be careful when removing the cheesecake from the slow cooker; it may not come out without folding it into itself if you pull the liner out. It is still best to slice and serve straight from the slow cooker.
Cheesecake freezes very well for up to three months. You can also refrigerate for up to a week.
Yes, this recipe works well. This crockpot cheesecake recipe is based off a cheesecake pie recipe that requires no water bath, and both cook up well.
Other slow cooker desserts:
- Slow Cooker Better than Sex Cake
- Slow Cooker Caramel Cake
- Slow Cooker Pumpkin Pie
- Slow Cooker Birthday Cake
- Slow Cooker Carrot Cake
Slow Cooker Cheesecake
Equipment
Ingredients
For the Crust:
- 10 full graham cracker sheets, (crushed) this is about 1 1/4 cups crushed
- 3 Tbsp. white sugar
- 4 Tbsp. salted butter, melted
For the Cheesecake:
- 24 oz. cream cheese, at room temperature (very important)
- ¾ cup white sugar
- 3 large eggs, room temperature
- 1 tsp. vanilla extract
Instructions
- Be sure to set out the cream cheese and eggs about an hour before starting the recipe.
- In a small bowl, add the crushed graham crackers, butter and sugar.
- Spray the slow cooker with nonstick spray.
- Add the graham cracker mixtture and press down on the bottom of the slow cooker. I do this with the bottom of a drinking glass.
- In a large bowl add the softened cream cheese, eggs, sugar and vanilla extract. Using a hand mixer with beaters, beat until smooth.
- Pour the cheesecake mixture into the crust.
- Cook on HIGH For 2 hours without opening the lid during the cooking time.
- Take the slow cooker insert out and put it on a cooling rack. Before you let the cheesecake cool, run a butter knife around the edge of the cheesecake. This will help prevent the cheesecake from cracking. I like to put the cheesecake in the fridge to cool. When the cheesecake is completely cooled and set, slice and serve!
Sarah’s Notes
- Different cookies can be used for the crust, such as Biscoff, speculaas, or Nilla waffers. This will be about 1 1/4 cup crushed cookies.
- Extra vanilla extract can be for extra flavor.
- Fruit toppings we love are canned cherry pie filling, berry sauce, or caramel apples.
- Other toppings that we love are salted caramel, fudge, lemon curd, candied pecans, and whipped cream.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can this be made sugar free? Instead of sugar use Splenda?
I don’t see why not, I’m unsure how much splenda though. You’ll have to look up a conversion.
Can this be made in a 4 quart cooker?
I think it would work if it’s a oval slow cooker, the round one may not set in the middle before the edges burn.