Crock Pot Slow Cooker Cheesecake

Indulge in the creamy decadence of this Crock Pot Slow Cooker Cheesecake, a stress-free twist on a classic dessert. Perfectly combining the rich flavors of cream cheese, sour cream, and vanilla on a buttery graham cracker crust, this recipe uses the gentle, even heat of a slow cooker to create a luscious, crack-free cheesecake every time. With its clever water bath technique and low-maintenance preparation, this dessert is ideal for both beginners and cheesecake aficionados. Simply mix, set, and let your slow cooker work its magic, delivering a smooth, velvety texture that pairs beautifully with toppings like fresh berries, whipped cream, or chocolate drizzle. Ready in just a few hours with minimal effort, this cheesecake is a dreamy addition to family gatherings or special occasions.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cups Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.75 cups Granulated sugar
• 0.5 cups Sour cream
• 1 teaspoons Vanilla extract
• 2 units Large eggs
• 1 roll Aluminum foil
• 2 cups Water

Directions

Step 1

Prepare the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture into the bottom of a 7-inch springform pan to form an even crust. Set aside.

Step 2

Prepare the filling: Using a hand mixer or stand mixer, beat the softened cream cheese and granulated sugar together in a large mixing bowl until smooth and creamy. Add the sour cream and vanilla extract, then mix until combined.

Step 3

Add eggs: Beat in the eggs one at a time, mixing just until incorporated. Do not overmix to avoid adding too much air to the batter.

Step 4

Assemble the cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.

Step 5

Wrap the pan: Cover the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in during the cooking process.

Step 6

Prepare the crock pot: Place a trivet or a few crumpled aluminum foil balls at the bottom of the slow cooker to elevate the cheesecake. Pour 2 cups of water into the slow cooker to create a water bath.

Step 7

Cook the cheesecake: Place the springform pan inside the crock pot on top of the trivet or foil balls. Cover the slow cooker with its lid and cook on high for 2.5 to 3 hours, or until the center of the cheesecake is slightly jiggly but not liquid.

Step 8

Cool the cheesecake: Turn off the slow cooker and let the cheesecake sit inside with the lid slightly ajar for 1 hour. This helps prevent cracking as it cools down gradually.

Step 9

Chill: Remove the cheesecake from the slow cooker and let it come to room temperature. Then, refrigerate for at least 4 hours or overnight for the best texture and flavor.

Step 10

Serve: Release the springform pan, slice the cheesecake, and serve plain or with your favorite toppings like fresh berries, whipped cream, or chocolate sauce.

Nutrition Facts

Serving size	(1742.0g)

Amount per serving	% Daily Value*
Calories	3756.2

Total Fat 257.8g	0%
Saturated Fat 148.7g	0%
Polyunsaturated Fat 0g
Cholesterol 1060.9mg	0%
Sodium 2790.2mg	0%
Total Carbohydrate 325.7g	0%
Dietary Fiber 4.5g	0%
Total Sugars 218.5g
Protein 57.2g	0%

Vitamin D 80IU	0%
Calcium 794.4mg	0%
Iron 9.9mg	0%
Potassium 883.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 5.9%

Carbs: 33.8%