Slow Cooker Cheesecake
This Slow Cooker Cheesecake is SO EASY! Achieve creamy, crack-free indulgence with minimal fuss using your slow cooker for perfect results every time.
Equipment
- Slow Cooker
- Mixing Bowls
- Whisk or electric mixer
- Spatula
- Parchment Paper
Ingredients
- 1 1/2 cups graham cracker crumbs about 12 whole crackers
- 6 tablespoons melted butter
- 24 ounces cream cheese softened
- 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
Stepwise Method: Slow Cooker Cheesecake
- Start by combining the graham cracker crumbs and melted butter in a mixing bowl. Stir until the crumbs are well coated. Press this mixture firmly into the bottom of the slow cooker to form an even crust.
- In another large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, granulated sugar, flour, vanilla extract, and salt, and mix until fully combined.
- Add the eggs one at a time, mixing well after each addition. This will help to incorporate air into the batter, ensuring a light and fluffy texture.
- Carefully pour the cheesecake filling over the crust in the slow cooker. Use a spatula to smooth the top if necessary.
- Cover the slow cooker with its lid and cook on low for about 4 to 6 hours. Check for doneness at the 4-hour mark; the cheesecake should be set around the edges but slightly jiggly in the center.
- Once cooked, turn off the slow cooker and let the cheesecake cool in the pot for about an hour. Then, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Notes
- Line your slow cooker with parchment paper to easily remove the cheesecake after cooking.
- Do not overmix the batter to prevent cracks from forming on the cheesecake surface.
- Allow the cheesecake to cool properly before chilling to avoid a soggy bottom.
- Use gluten-free or dairy-free substitutes as needed for dietary variations.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months.