This cheesecake sets in a foil-wrapped springform pan inside a slow cooker. Plan for the full 7 hours 25 minutes listed in the card, including standing and chilling, rather than treating the two-hour cooking stage as total time.
Wrap the pan to keep water out and avoid overmixing after the eggs are added; follow the card’s standing and chilling stages before slicing.
Slow Cooker Cheesecake
- Total Time: 7 hrs 25 mins
- Yield: 6 servings 1x
Description
This cheesecake sets in a foil-wrapped springform pan inside a slow cooker. Plan for the full 7 hours 25 minutes listed in the card, including standing and chilling, rather than treating the two-hour cooking stage as total time.
Ingredients
- 3/4 cup graham cracker crumbs
- 3 Tbsp. melted butter
- 1 Tbsp. sugar (for crust)
- 1/4 tsp. kosher salt (for crust)
- 2 (8-oz.) blocks cream cheese, softened
- 1/2 cup sugar (for filling)
- 1/4 tsp. kosher salt (for filling)
- 2 large eggs
- 1/3 cup sour cream
- 1 Tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
- Cooking spray, for pan
Instructions
- Grease a 6-inch springform pan with cooking spray and wrap it tightly with two layers of foil to prevent water leakage. Pour 1 inch of water into a 6-quart slow cooker. Make a foil circle to create a rack and place it inside the slow cooker to keep the pan above the water.
- In a large bowl, stir together graham cracker crumbs, melted butter, 1 tablespoon sugar, and 1/4 teaspoon kosher salt until well combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
- In another large bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened cream cheese and remaining 1/2 cup sugar until light and fluffy. Add the eggs, sour cream, all-purpose flour, vanilla extract, and remaining 1/4 teaspoon salt, then beat on low speed just until combined and smooth—avoid overmixing.
- Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly. Cover the slow cooker top with three layers of paper towels to absorb condensation and then place the lid on securely.
- Cook the cheesecake on the high setting for 2 hours. After cooking, turn off the heat but leave the slow cooker cheesecake inside the slow cooker to stand for 1 hour to finish gently setting.
- Carefully remove the springform pan from the slow cooker, unwrap the foil, and refrigerate the slow cooker cheesecake until completely chilled, at least 4 hours or preferably overnight, before serving.
Notes
- Wrap the pan to keep water out and avoid overmixing after the eggs are added; follow the card's standing and chilling stages before slicing.
- Check that the 6-inch springform pan fits the cooker before preparing the filling. Check the vanilla extract's ingredients and alcohol-free or halal certification before using it.
- Prep Time: 25 mins
- Cook Time: 2 hrs
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Why This Recipe Works
- The slow cooker leaves the oven available for other dishes.
- A graham-cracker crust provides a defined base for slicing.
- The recipe includes a long chill to allow the filling to set.
Preparation Notes
Check that the 6-inch springform pan fits the cooker before preparing the filling. Check the vanilla extract’s ingredients and alcohol-free or halal certification before using it.
Variations and Serving
Serve chilled after the complete standing and chilling time in the card. Keep the cheesecake refrigerated until serving.
Storage and Reheating
Keep the cheesecake refrigerated in a covered container and return unused portions to the refrigerator promptly. Serve it chilled; reheating is not part of this recipe.
Frequently Asked Questions
Is it ready to eat after two hours?
No. The card includes another hour of standing and at least four hours of chilling.
Which pan is specified?
A 6-inch springform pan wrapped in two layers of foil.
Why avoid overmixing the filling?
The published instructions call for low-speed mixing just until smooth after adding the eggs.
What should I check when choosing vanilla extract?
Check the actual extract’s ingredients and alcohol-free or halal certification before using it.