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.
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Recipe Information
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
Instructions
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.
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.
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.
Assemble the cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
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.
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.
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.
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.
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.
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
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 27.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 106 mg | 2% | |
*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.
