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Slow-Cooker Cheesecake

Indulgent Slow-Cooker Cheesecake: Creamy Bliss Awaits

This Slow-Cooker Cheesecake is a hands-off dessert that offers a creamy texture and customizable flavors, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 4 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 can Cooking Spray Helps the cheesecake easily release from the pan after cooking.
  • 1 cup Graham Cracker Crumbs Ensure they're finely crushed for the best texture.
  • ¼ cup Unsalted Melted Butter Binds the crust together while giving you control over the saltiness.
  • 2 tablespoons Sugar Divided; sweetens both the crust and filling for a balanced taste.
  • 1 teaspoon Kosher Salt A pinch brightens the overall flavors and enhances sweetness.
For the Filling
  • 16 oz Cream Cheese Must be softened to room temperature for the smoothest consistency.
  • 3 large Eggs Ensure they’re room temperature to prevent lumps in your creamy cheesecake.
  • 1 cup Sour Cream Adds tanginess and creaminess, enhancing the richness of the filling.
  • ¼ cup All-Purpose Flour Provides structure and minimizes the risk of cracking.
  • 1 teaspoon Pure Vanilla Extract Essential for imparting a delightful cheesecake flavor.

Equipment

  • 6-inch springform pan
  • Slow Cooker
  • mixing bowls
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Grease a 6-inch springform pan with cooking spray and wrap in heavy-duty foil to prevent water from seeping in.
  2. Pour 1 inch of water into your slow cooker. Create a foil rack to elevate the springform pan.
  3. Mix graham cracker crumbs, melted butter, 1 tablespoon of sugar, and kosher salt. Press into the bottom of the pan to form a crust.
  4. Beat softened cream cheese with the remaining sugar until fluffy. Gradually add eggs one at a time, then fold in sour cream, flour, vanilla, and salt.
  5. Pour the filling over the crust and cover with paper towels before sealing with the slow cooker lid.
  6. Cook on high for about 2 hours, then let it sit for an additional hour.
  7. Cool to room temperature, then refrigerate for a minimum of 4 hours or overnight. Remove the springform pan sides and slice to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 29gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

For best results, chill overnight and serve cold or at room temperature. Top with fresh fruit or whipped cream if desired.

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