Description
This Slow-Cooker Cheesecake recipe offers a creamy and rich dessert with a perfectly buttery graham cracker crust, all cooked gently in a slow cooker. It’s an effortless way to make a classic cheesecake without an oven, resulting in a smooth, velvety texture and a deliciously sweet treat ideal for any occasion.
Ingredients
Scale
Crust
- Cooking spray, for pan
- 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
- 1/4 tsp. kosher salt
- 2 large eggs
- 1/3 cup sour cream
- 1 Tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
Instructions
- Prepare the slow cooker: Grease a 6-inch springform pan with cooking spray and wrap it tightly with two layers of foil to prevent leaks. Pour 1 inch of water into a 6-quart slow cooker and make a foil circle to place inside the slow cooker as a rack, elevating the pan above the water.
- Make the crust: In a large bowl, combine graham cracker crumbs, melted butter, 1 tablespoon sugar, and 1/4 teaspoon kosher salt. Mix until the crumbs are fully coated, then press the mixture firmly and evenly into the bottom of the prepared springform pan. Set aside.
- Prepare the filling: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese and 1/2 cup sugar until the mixture is light and fluffy. Add the eggs, sour cream, flour, vanilla extract, and the remaining 1/4 teaspoon kosher salt, then continue to beat until all ingredients are thoroughly combined.
- Assemble the cheesecake: Pour the cream cheese filling evenly over the prepared graham cracker crust in the pan. Place three layers of paper towels over the slow cooker opening, then cover with the lid to absorb moisture.
- Cook the cheesecake: Set the slow cooker on high and cook for 2 hours. After cooking, turn off the heat and let the cheesecake stand inside the slow cooker for 1 hour to finish setting.
- Chill the cheesecake: Carefully remove the cheesecake pan from the slow cooker, unwrap the foil, and refrigerate the cheesecake until fully chilled and set, at least 4 hours or overnight, before serving.
Notes
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during cooking.
- Using paper towels between the lid and slow cooker helps absorb condensation and keeps the top of the cheesecake from becoming soggy.
- Make sure the cream cheese is fully softened to achieve a smooth filling consistency.
- Chilling the cheesecake thoroughly enhances its texture and flavor.
- Cooking times may vary slightly depending on your slow cooker model—avoid opening the lid during cooking to maintain proper temperature.
Nutrition
- Serving Size: 1 slice (1/6 of cheesecake)
- Calories: 360
- Sugar: 28g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
