Saturday, March 6, 2021

Best Ever Crockpot Cheesecake + Video

This crockpot cheesecake is delicious, creamy, and perfectly fluffy! Make this recipe for a no fuss dessert with only 6 ingredients.

cheesecake on a plate with cherries on top
Try some more baking in a slow cooker with this Peach Cobbler recipe. You can make it with fresh, frozen, or canned fruit.

Or make one of my Best Ever Cheesecake Salads for when you want that rich, tangy flavor in just a few minutes!

If you want to make this dessert extra sweet, drizzle some homemade Caramel Sauce over the top just before serving.

graham cracker mixture in food processor

How To Make Crockpot Cheesecake

First, make the crust from crushed graham crackers and melted butter. It’s faster in a food processor, but you can easily do it by hand if needed.

Mix together the filling ingredients until smooth. Then, press the crust into your cake pan and smooth the filling over the top.

Cook just until set, then turn off the slow cooker and leave covered for another hour. It will finish baking from the residual heat, and then you can place it in the fridge to cool.

pressing graham cracker crust down

Tips For Baking In A Slow Cooker
  • Always use high heat. The temperature difference between low and high is the same, but using the High setting means it reaches that temperature faster. Unless a recipe says otherwise, the High setting is the best choice.
  • Does it need a water bath? Because the lid collects moisture while cooking, it creates the perfect steamy environment to prevent any cracks. There’s no need to use special racks or add additional water to the bottom.
  • Keep it covered. Moisture will escape any time you remove the lid, so leave it on until you’re ready to check for doneness.
  • When is it done? Usually, you’ll know your slow cooker cheesecake is done when the edges are set and there’s just a slight jiggle to the center. In this case, turn off your crockpot when the center no longer looks wet and shiny.
pouring cheesecake mixture into crust

Choosing The Right Pan Size

This crock pot cheesecake recipe fits perfectly in an 8” cake pan. Just line it with enough foil to hang over the sides so it’s easy to lift out once set.

For smoother edges, use an 8” springform pan. Because they tend to be a little thicker, I recommend testing an empty pan in your slow cooker first to make sure it will fit.

To make this recipe in a 6” pan instead, reduce all of the ingredients by a third.

pouring cheesecake mixture into the crust

Kitchen Tools You Will Need
cheesecake pan in the crockpot

FAQ - Common Recipe Questions

Can I freeze slow cooker cheesecake?

Absolutely! Once it’s fully chilled, wrap individual slices or the entire thing in a layer of plastic wrap and foil.

Thaw in the refrigerator before eating, and use within 1 to 2 months for best results.

cheesecake slice being lifted out of cake

My cheesecake is runny in the center - how do I fix it?

First, make sure it’s set before removing it from the slow cooker. Depending on your appliance, it may take more time to bake than the recipe calls for.

The most important step after that is to let it chill as long as possible.

It may be ready in as little as a few hours, but keeping it in the refrigerator overnight is best. Otherwise, the dessert won’t hold its shape when you cut into it.

cheesecake with chocolate sauce

Will this crockpot cheesecake recipe work with different flavors?

I don’t see why not! Stick to simple flavors without too many mix-ins, and keep an eye on the texture so you don’t over bake it.

Or, simply add more flavor with toppings! Try caramel sauce, fresh fruit, or chopped cookies and candy bars.

Enjoy!

With love from our simple kitchen to yours. 

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cheesecake with cherry sauce



Crock Pot Cheesecake Recipe Video

To see us make the recipe from start to finish, watch the video at the top of this post.


Yield: 8
Author: Jacqueline DiNuoscio
Best Ever Crockpot Cheesecake

Best Ever Crockpot Cheesecake

This crockpot cheesecake is delicious, creamy, and perfectly fluffy! Make this recipe for a no fuss dessert with only 7 ingredients.
Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M

Ingredients

  • 2 packages honey graham crackers (18 crackers total)
  • 10 tablespoons butter, melted
  • 3 (8 oz) bricks cream cheese, room temperature (or softened)
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Add the graham crackers to the bowl of a food processor. Run until graham crackers are finely ground. With the machine running, slowly pour in the melted butter.
  2. Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed.
  3. Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla until just incorporated.
  4. Tear off two sheets of aluminum foil, approximately 16” long. Fit inside the cake pan, making sure to get it as tight to the pan edges as possible. Do the same with the second piece of foil, perpendicular to the first. The pan should be completely lined with foil, with overhang all the way around. Press the overhang along the sides.
  5. Pour the buttered graham cracker mixture into the prepared pan. Press the mixture evenly in along the bottom. If desired, you can also press it up the sides.
  6. Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.
  7. Place pan in slow cooker. Cook on HIGH for 3 hours. Turn slow cooker off and leave covered for another hour. Transfer to fridge to cool for at least 4 hours or overnight.
  8. To remove from pan: Unfurl foil from the sides of the pan. Gently pull up on opposite sides. Cake should slide out. Gently pull foil back from sides of cheesecake and transfer to serving plate.


cheesecake with cherry topping on a plate

Originally published April 2018, updated and republished March 2021

https://amzn.to/2npi3zd

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6 comments:

  1. Do we need to pour a little water into the base of the crockpot as well to cook the cheesecake as I'm confused since I've always presumed it BEST to cook with a little water in and not dry cook in crockpots.

    ReplyDelete
    Replies
    1. Yes 3 cups of water . I folded some rolled up and curled foil to rest the cheesecake pan on . I every so small vented the lid of the crock to avoid moisture build up on the top of the cake.

      Delete
  2. I'm always so surprised about how many things my Crockpot can actually do! I can't wait to try this sometime this week :)

    ReplyDelete
  3. I have a recipe for a chocolate cheesecake that I've had for many years and the recipe is for a 6" springform pan - so much nicer than doing a mickey mouse thing with a cake pan. Can you try to adapt this recipe for a smaller pan?

    ReplyDelete
  4. Can you tell me if this cheesecake can be baked in an oven? Of so, at what temp andfor how long? Thanks

    ReplyDelete
  5. if you want to use the Instant Pot how long do you cook it and on what temp?

    ReplyDelete

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