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Slow Cooker Cheesecake

Course: Dessert
Servings: 6
Calories: 253kcal

Ingredients

Crust

  • ¾ cup graham cracker crumbs
  • ¼ cup melted butter
  • 2 Tbsp sugar
  • 1 tsp cinnamon (optional)

Filling

  • 2 8-ounce blocks cream cheese, room temperature
  • ½ cup sugar
  • 2 Tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 2 large eggs
  • cup sour cream

Instructions

  • Roll up a couple of pieces of aluminum foil and place them in the bottom of the slow cooker, to act as a rack for your baking dish. Add 1/2 to 1 inch of hot water to the bottom of the slow cooker.
  • Grease or spray a 6-inch baking dish with non-stick spray. If using a spring form pan you can line the bottom with parchment paper and then spray.
  • Combine graham cracker crumbs, sugar, melted butter, and cinnamon (optional). Press into the bottom and slightly up the sides of the baking dish.
  • In a large bowl using a hand or stand mixer, beat cream cheese, 1/2 cup sugar, flour, and vanilla until fluffy. Add eggs and sour cream and beat until combined. Scraping down the sides of the bowl as needed. Pour the filling into the baking dish on top of the crust.
  • Carefully put the baking dish in the slow cooker on top of the aluminum foil, making sure the water doesn't rise too high.
  • Place a double layer of paper towels over the top of the slow cooker (to absorb condensation) before adding the lid.
  • Cook on high for 2 hours. Turn off and leave the cheesecake inside the slow cooker for another hour, with the lid on.
  • Carefully remove the cheesecake from the slow cooker. Refrigerate for at least 4 hours up to overnight for best results.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 156mg | Potassium: 64mg | Fiber: 1g | Sugar: 24g | Vitamin A: 401IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg