Cheesecake in Your Crock Pot

Karen McCall


I've never made a cheesecake before; I always thought it sounded complicated. I'm a pretty picky cheesecake eater, I hate it to be dried out, and I don't want the cheesey part to be too thick. I like a bit of crust in every bite.

My daughter-in-law asked quite a while ago if I thought cheesecake could be made in the crockpot, and at the time I honestly didn't know.

Now, I know! Yes! You can totally make cheesecake in the crock pot, and you should.

pinch tips: How to Measure Ingredients





30 Min


2 Hr


Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a different way to bake a cheesecake! I love to try out different crock pot recipes and this one did not disappoint me. The cheesecake was so creamy and delicious! With our crock pot, I did need to cook this for about 2.5 hours to get it to the consistency Karen describes, but every crock pot is different.



1 c
graham crackers, crushed
2 Tbsp
brown sugar
3 Tbsp
melted butter


16 oz
cream cheese, room temperature
3/4 c
white sugar
2 large
eggs, room temperature
1/4 c
heavy cream
1 Tbsp
good vanilla
1 Tbsp
all purpose flour

Directions Step-By-Step

Find a heat-resistant dish that will fit into your crock pot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.
In a plastic zipper bag, beat the crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.
Add 1/2 to 1 cup of water to the bottom of your crock pot. Lower the dish inside, being careful to not slosh water into your cheesecake.
Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crockpot anyhow.
I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy