Best Ever Crockpot Cheesecake

Best Ever Crockpot Cheesecake is the most glorious recipe to come out of your slow cooker! No fuss and perfectly fluffy, this delicious cheesecake is going to be your newest obsession, holy yum!!!

Not only do I write for Donna, but she and I are actual “real life” online friends. She is kind and sweet, always supportive, and in general, one of my favorite people.

I love her even more after making this slow cooker cheesecake.

She and I often chat back and forth about recipe ideas for , and last month I was feeling particularly uninspired. She said that she had always wanted to look into doing a slow cooker cheesecake recipe, and would I like to try and do that?

For me, this was a loaded question. I have a storied past with cheesecake, and up until about a year and a half ago, I HATED making cheesecakes. I always considered them to be too fussy for my personal tastes (I always underbaked them, or overtaxed them and they cracked, or my springform pan was too old and the water bath leaked in and made a soggy crust, etc).

Besides, if I’m in front of a dessert bar, I’m almost always going to walk right past the cheesecake towards a piece of pie or chocolate cake. But never one to shy away from a challenge, I faced it head on.

And after the first bite, I decided that Donna was my favorite person in the world for making me do this. It was to DIE for!!

It was so simple to make, decidedly un-fussy, baked perfectly, didn’t crack and was so fluffy and perfect inside! No water bath needed, the slow cooker slowly cooked (see what I did there?) the cheesecake, so the top was perfect and sans ugly cracks!

My only problem? She may have created a monster. Now I want to make allllllllll the slow cooker cheesecake creations that I can think of!

Helpful Tips to make Best Ever Crockpot Cheesecake:

Most of the recipes that I saw called for a 6” springform pan. I looked at mine and thought that it was too small (if I’m making a cheesecake, I’m making a decent sized one!), so I wanted to use an 8” spring form pan. My 8” springform was about 1/4” too big to fit in either my multi cooker or my Instant Pot (of course). However, my 8” cake pan fit both perfectly, so I decided to try and see if I could make that work by lining it with foil (and letting the sides overhang), so I could hopefully just lift the whole thing out of the cake pan after the cake had chilled. I was skeptical (especially when I had to peel the foil back from the actual cake), but it worked perfectly.
If you want to use a 6” springform, cut the recipe by about 1/3. (2 blocks of cream cheese, 3/4 cup sugar, 1 tsp vanilla, 3 eggs, 1 1/2 tablespoons flour).
Speaking of flour, I adapted my normal favorite cheesecake recipe for this. It does NOT call for flour. I was nervous, because most recipes that I saw called for flour. I threw 2 tablespoons in, but truthfully. I’m not sure it was necessary.
My cook time on this was 3 hours. My husband repeatedly asked me if it was done yet, because it was about 10 PM, and it had to sit in the cooker for another hour after it was done. Cheesecake is always hard for me to judge, because almost every recipe in existence just says “bake until the cheesecake is slightly jiggly in the middle.” What does that even mean? In this case, I eschewed that logic and went for “no longer looks wet in the center. The outside will obviously look baked/set, and yes, the middle will jiggle, but you don’t want it to have that shiny look of wet batter in the center when you turn off your pot. I think my slow cooker might be on its last legs (it doesn't seem to get as hot as it used to), so you can start checking at the 2.5 hour mark.
I also like a crusty cheesecake, so the crust on this is fairly robust. If you don’t like much of a crust, cut it in half.

What you will need to make Best Ever Crockpot Cheesecake:

Slow Cooker - or multi cooker of some kind. I thought about using the slow cooker function of my Instant Pot initially, but I ended up just using my Cuisinart multi cooker instead.
Food processor or rolling pin - for pulverizing graham crackers.
Stand mixer or large mixing bowl with hand mixer for whipping up your cheesecake filling.
8” cake pan with high sides.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite cheesecake recipes:

Hawaiian Cheesecake Salad
Summer Berry Cheesecake Salad
Strawberry Banana Cheesecake Salad
Strawberry Cheesecake Trifle
No-Bake Strawberry Cheesecake in a Jar

Yield: SERVES 8Author: Jacqueline DiNuoscio