Go Back
Homemade Slow Cooker Cheesecake photo
Print Recipe Save it for later

Slow Cooker Cheesecake

A creamy, hands-off cheesecake made gently in the slow cooker for a reliable, silky result.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Servings: 20 pieces

Ingredients

  • 1 1/2 cups graham cracker crumbs about 12 whole crackers
  • 6 tablespoons butter melted
  • 24 ounces cream cheese
  • 1 1/2 cups sour cream
  • 1 1/4 cups granulated sugar
  • 5 large eggs
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  • Prepare the slow cooker: place a large piece of parchment paper in the bottom of a 6-quart oval slow cooker and coat the paper with nonstick cooking spray.
  • Make the crust: place graham crackers in a food processor and pulse into fine crumbs. Add the melted butter and pulse until combined.
  • Press the crumb mixture evenly into the bottom of the prepared slow cooker to form the crust.
  • Clean the food processor bowl, then add the cream cheese and granulated sugar and pulse until smooth.
  • Add the sour cream, eggs, all-purpose flour, vanilla extract, and salt to the cream cheese mixture and puree until the filling is very smooth.
  • Pour the filling over the crust in the slow cooker and smooth the top with a spatula.
  • Cover and cook on low for 5–7 hours, or until a skewer inserted into the center comes out clean; wipe any moisture from the lid during cooking to prevent drips onto the cheesecake.
  • Chill: transfer the crock to the refrigerator and chill the cheesecake for at least 3 hours. Lift the cheesecake out by the parchment, peel off the paper, slice, and serve.

Equipment

  • 6-quart slow cooker (oval)
  • Food Processor
  • Measuring cups and spoons
  • Spatula
  • Parchment Paper
  • Nonstick cooking spray

Notes

  • Line the crock with parchment for easy removal.
  • Wipe condensation from the lid periodically to avoid wetting the top.
  • Chill thoroughly before slicing for clean cuts.