This crockpot cheesecake is delicious, creamy, and perfectly fluffy! Make this recipe for a no fuss dessert with only 6 ingredients.
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.
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.
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.
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.
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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.
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.
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.
With love from our simple kitchen to yours.
Best Ever Crockpot Cheesecake + Video
- 18 honey graham crackers, 2 packages
- 10 tablespoons butter, melted
- 24 ounces cream cheese, 3 8-ounce bricks, room temperature or softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 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.
- Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed.
- Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla and flour until just incorporated.
- 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.
- 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.
- Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.
- 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.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2018, updated and republished March 2021
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