Slow Cooker Cheesecake Recipe
Creamy cheesecake made right in the slow cooker without any special pan needed.
Servings: 10
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!
Nutrition
Calories: 429kcal | Carbohydrates: 33g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 361mg | Potassium: 135mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 1125IU | Calcium: 86mg | Iron: 1mg
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