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Slow Cooker Cheesecake

Cheesecake has always been one of my favorite desserts. Rich, creamy, and just sweet enough, it’s hard to resist a slice. While most people think of baking cheesecake in the oven, using a slow cooker is one of my favorite methods. The gentle, even heat creates an incredibly smooth texture, and the built-in water bath helps prevent the cheesecake from drying out or cracking.

If you’ve never tried making cheesecake in a slow cooker, don’t worry—it’s much easier than it sounds. This recipe is perfect for holidays, birthdays, family gatherings, or anytime you’re craving homemade cheesecake without heating up the kitchen.

What You’ll Need

You’ll need a large slow cooker (6 or 7 quarts works best) along with a baking dish that fits inside. I use a 6-inch soufflé dish because my smallest springform pan is still too large for my slow cooker. If you’re using a springform pan, be sure it fits comfortably before you begin.

To create a simple rack, roll a couple of pieces of aluminum foil into long ropes and place them in the bottom of the slow cooker. This keeps your baking dish elevated above the bottom while allowing the hot water to circulate around it.

Ingredients

Crust

¾ cup graham cracker crumbs
¼ cup butter, melted
2 tablespoons sugar
1 teaspoon cinnamon (optional)

Filling

2 (8-ounce) blocks cream cheese, softened to room temperature
½ cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 large eggs
⅓ cup sour cream

Instructions

Roll a couple of pieces of aluminum foil into long ropes and place them in the bottom of the slow cooker to create a rack. Add ½ to 1 inch of hot water to the bottom of the slow cooker.
Grease a 6-inch baking dish with nonstick cooking spray. If using a springform pan, line the bottom with parchment paper before spraying.
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Press the mixture firmly into the bottom and slightly up the sides of the prepared baking dish.
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, flour, and vanilla until smooth and fluffy.
Add the eggs and sour cream, mixing just until combined. Scrape down the sides of the bowl as needed. Avoid overmixing once the eggs have been added, as this can introduce extra air into the batter.
Pour the cheesecake filling over the prepared crust and smooth the top.
Carefully place the baking dish onto the aluminum foil rack inside the slow cooker, making sure the water doesn’t rise too high around the sides of the pan.
Lay a double layer of paper towels across the top of the slow cooker before placing the lid on. This helps absorb condensation and keeps water from dripping onto the cheesecake.

9. Cook on High for 2 hours. When the cooking time is complete, turn off the slow cooker and leave the lid on for 1 additional hour.

10. Carefully remove the cheesecake from the slow cooker and allow it to cool slightly before refrigerating for at least 4 hours, although overnight is recommended for the best flavor and texture.

Tips for Success

Use room-temperature cream cheese for the smoothest filling.
Don’t skip the paper towels—they help prevent excess moisture from dripping onto the cheesecake.
Resist lifting the lid while the cheesecake cooks. Keeping the lid closed maintains a consistent temperature.
Chill the cheesecake completely before slicing for clean, beautiful pieces.
Run a thin knife around the edge of the pan before removing the cheesecake if using a springform pan.

Serving Ideas

This cheesecake is delicious plain, but it’s easy to dress up with your favorite toppings. Try serving it with fresh berries, cherry or blueberry pie filling, chocolate ganache, salted caramel sauce, whipped cream, crushed cookies, or a drizzle of lemon curd.

Frequently Asked Questions

Can I use a springform pan?

Yes! A 4- or 6-inch springform pan works well as long as it fits inside your slow cooker. Lining the bottom with parchment paper makes removing the cheesecake even easier.

Why do I need a water bath?

The hot water creates gentle, even heat that helps the cheesecake cook slowly and evenly while reducing the chance of cracks.

How long will slow cooker cheesecake keep?

Store leftover cheesecake covered in the refrigerator for up to 5 days.

Can I freeze cheesecake?

Absolutely. Wrap the completely chilled cheesecake tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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