Description
This Slow-Cooker Cheesecake recipe offers a creamy, rich dessert that’s easy to make without using an oven. With a buttery graham cracker crust and smooth cream cheese filling, it’s cooked gently in a slow cooker to achieve a perfectly tender texture. Ideal for a fuss-free cheesecake that requires minimal attention.
Ingredients
Units
Scale
Crust
- 3/4 cup graham cracker crumbs
- 3 Tbsp. melted butter
- 1 tbsp sugar
- 1/4 tsp kosher salt
Filling
- 2 8–oz. blocks cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp kosher salt (divided: 1/4 tsp for crust, 1/4 tsp for filling)
- 2 large eggs
- 1/3 cup sour cream
- 1 Tbsp. all-purpose flour
- 1 tsp pure vanilla extract
Other
- Cooking spray, for pan
Instructions
- Prepare the slow cooker and pan: Grease a 6-inch springform pan with cooking spray and wrap it tightly with two layers of foil to prevent water leakage. Pour 1 inch of water into a 6-quart slow cooker. Make a foil circle to create a rack and place it inside the slow cooker to keep the pan above the water.
- Make the crust: In a large bowl, stir together graham cracker crumbs, melted butter, 1 tablespoon sugar, and 1/4 teaspoon kosher salt until well combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
- Prepare the filling: In another large bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened cream cheese and remaining 1/2 cup sugar until light and fluffy. Add the eggs, sour cream, all-purpose flour, vanilla extract, and remaining 1/4 teaspoon salt, then beat on low speed just until combined and smooth—avoid overmixing.
- Assemble cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly. Cover the slow cooker top with three layers of paper towels to absorb condensation and then place the lid on securely.
- Cook the cheesecake: Cook the cheesecake on the high setting for 2 hours. After cooking, turn off the heat but leave the cheesecake inside the slow cooker to stand for 1 hour to finish gently setting.
- Chill before serving: Carefully remove the springform pan from the slow cooker, unwrap the foil, and refrigerate the cheesecake until completely chilled, at least 4 hours or preferably overnight, before serving.
Notes
- Wrapping the pan with foil is essential to prevent water from the slow cooker from leaking into the cheesecake.
- Using paper towels under the lid helps prevent excess moisture from dripping onto the cheesecake surface, ensuring a smooth top.
- Chilling the cheesecake thoroughly improves its texture and makes slicing easier.
- This recipe yields 6 servings and works well with a 6-inch springform pan; larger pans will affect baking time and texture.
- You can add toppings such as fresh fruit, fruit compote, or chocolate sauce after chilling for extra flavor.
Nutrition
- Serving Size: 1 slice (1/6th of cheesecake)
- Calories: 370
- Sugar: 30g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
