Slow-Cooker Cheesecake

If you are looking for an amazing dessert recipe that you can make in your slow cooker this recipe for Crock-Pot Cheesecake is a winner every single time!

Prep Time: 25 mins

Total Time: 7 hrs 25 mins

Servings: 6


Cooking spray, for pan

3/4 c. graham cracker crumbs

3 tbsp. melted butter

1/2 c. plus 1 tbsp. sugar, divided

1/2 tsp. kosher salt, divided

2 8-oz. blocks cream cheese, softened

2 large eggs

1/3 c. sour cream

1 tbsp. all-purpose flour

1 tsp. pure vanilla extract


  1. Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.
  2. Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
  3. Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
  4. Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
  5. Cook on high for 2 hours, then turn off heat and let stand 1 hour.
  6. Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.