Crock Pot Cheesecake
Indulge in the creamy decadence of Crock Pot Cheesecake, a foolproof dessert that's as easy as it is delicious! This innovative recipe delivers a rich and velvety cheesecake baked to perfection right in your slow cooker. Featuring a buttery graham cracker crust and a luscious cream cheese filling with hints of vanilla, this dessert is gently steamed in a water bath for ultimate smoothness. The crock pot ensures even cooking and eliminates the need for a traditional oven, making it a stress-free option for home bakers. Perfect for celebrations or a sweet weekend treat, this cheesecake pairs beautifully with fresh fruit, chocolate drizzle, or a dollop of whipped cream. Ready in just 15 minutes of prep time, this slow cooker cheesecake is your new go-to recipe for dessert magic!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar (for filling)
- 0.5 cups Sour cream
- 1.5 teaspoons Vanilla extract
- 2 pieces Large eggs
- 4 cups Water (for water bath)
Instructions
Prepare your crock pot by placing a trivet or rack in the bottom to ensure the cheesecake sits above the water level.
Lightly grease a 7-inch springform pan with nonstick spray and line the bottom with parchment paper.
To make the crust, mix the graham cracker crumbs and 2 tablespoons of granulated sugar in a bowl. Add the melted butter and combine until the texture resembles wet sand.
Press the mixture evenly into the bottom of the greased springform pan. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add 3/4 cup of granulated sugar and beat until fully combined. Scrape down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until smooth.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Cover the top of the springform pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake.
Place the pan on the trivet inside the crock pot and pour about 4 cups of hot water around the pan to create a water bath.
Cover the crock pot with its lid and cook on high for 2 hours and 30 minutes. Do not open the lid during cooking.
Once the cooking time is up, turn off the crock pot and allow the cheesecake to sit inside with the lid on for 1 additional hour.
Carefully remove the cheesecake from the crock pot and let it cool to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight before removing it from the springform pan and serving.
Nutrition Facts
Calories |
4004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.8 g | 357% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 249.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 746 mg | 57% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 863 mg | 18% | |
*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.
