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+ servings
Plain, creamy cheesecake with a graham cracker crust.
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Slow Cooker Cheesecake

Perfect cheesecake every time!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Chilling Time 4 hours
Total Time 7 hours 20 minutes
Servings 6 servings
Calories 534kcal

Equipment

  • 7.5 or 8" springform pan

Ingredients

Crust

  • 1 cup graham wafer crumbs
  • 1/4 cup butter melted
  • 1 Tbsp sugar
  • 1/4 tsp sea salt

Cheesecake

  • 16 oz cream cheese
  • 1/2 cup sugar
  • 2 large eggs
  • 1/3 cup cream or 1/4 cup whipping cream
  • 1 Tbsp all purpose flour
  • 1 tsp pure vanilla
  • 1/4 tsp sea salt

Instructions

  • Spray the sides and bottom of springform pan with cooking spray. Cut a parchment circle to fit the bottom and spray it as well. Wrap the bottom of the pan and up the sides a bit with 2 layers of tin foil.
  • Mix crust ingredients and press evenly on to the bottom of the springform pan.
  • Pour 1" of water in the bottom of your slow cooker. Make 3 balls of tin foil that you will use to support the springform pan during cooking.
  • Beat the cream cheese and sugar in a medium bowl until mixture is fluffy. Add the remaining cheesecake ingredients and continue beating till well combined.
  • Pour the filling over the crust. Position the foil balls in the slow cooker and position the cheesecake pan on the balls, ensuring the pan is sitting evenly.
  • Cover the top of the slow cooker bowl with 3 layers of paper towel and place the lid on top.
  • Cook 2 hours on high. Turn slow cooker off and allow cheesecake to sit in the slow cooker 1 hour more.
  • Remove cheesecake from the slow cooker and remove the foil from the bottom of the pan. Refrigerate at least 4 hours or overnight.
  • The cheesecake will have shrunk away from the sides of the springform pan but if you need to, run a knife along the outer edge of the cheesecake to loosen it. Gently insert an offset spatula or broad knife blade under the cheesecake to loosen it from the bottom. Gently transfer the cheese cake to a serving plate pulling the parchment paper gently out from underneath the cheesecake. Top with fruit or flavouring of your choice.

Nutrition

Calories: 534kcal | Carbohydrates: 34g | Protein: 8g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 625mg | Potassium: 167mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1536IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg