Slow Cooker Cheesecake Recipe (Guide)

Ah, cheesecake-a dessert that has somehow perfected the balance between indulgent creaminess and just the right amount of tang. It’s one of those treats that feels like it belongs at fancy dinner parties but is equally perfect for a quiet night in with a cup of coffee. Traditionally baked in an oven, cheesecake can sometimes feel intimidating: the fear of cracks, overbaking, or undercooking can make even seasoned bakers hesitate.

Enter the slow cooker cheesecake-a game-changer for anyone who wants a perfectly creamy, luscious cheesecake without the stress of the oven. Using a slow cooker, you get:

• Even, gentle cooking that prevents cracks and keeps the texture silky smooth.
• Moist, dense filling that melts in your mouth.
• Hands-off convenience, meaning you can set it and focus on other things while it cooks.

It’s truly a ’set it and forget it’ dessert that still delivers show-stopping results. Let’s dive into creating this cheesecake masterpiece, shall we?

Slow Cooker Cheesecake Recipe

This recipe is perfect for beginners and seasoned bakers alike. The slow cooker method ensures a moist, crack-free, and decadent cheesecake that will impress anyone at the table. Here’s everything you need to know to make it flawlessly.

Ingredient List

For the crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the filling:

• 24 ounces (3 packages) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup sour cream (or Greek yogurt for a tangier taste)
• 2 tablespoons all-purpose flour (optional, for added stability)

Optional toppings:

• Fresh berries (strawberries, blueberries, raspberries)
• Fruit compotes or preserves
• Chocolate ganache or caramel drizzle
• Whipped cream

Instruction Guide

Here’s a step-by-step walk-through to make sure your slow cooker cheesecake comes out perfect:

1. Prepare The Crust

   • Mix the graham cracker crumbs, sugar, and melted butter in a bowl until fully combined.
   • Press the mixture firmly into the bottom of a greased 7-inch or 8-inch springform pan. You can use the back of a spoon or a small glass to compact it evenly.
   • Chill in the refrigerator while you prepare the filling.

2. Make The Filling

   • In a large bowl, beat the softened cream cheese until smooth and creamy.
   • Gradually add sugar, continuing to mix until fully incorporated.
   • Add eggs one at a time, mixing gently after each addition. Overmixing can incorporate too much air, leading to cracks.
   • Mix in vanilla extract, sour cream, and flour until smooth and uniform.

3. Assemble And Prepare The Slow Cooker

   • Pour the cream cheese mixture over the chilled crust and smooth the top.
   • Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in.
   • Place a trivet or rack in the bottom of the slow cooker and add about 1 cup of water. The water acts as a gentle steamer for even cooking.
   • Carefully lower the cheesecake into the slow cooker.

4. Cook

   • Cover the slow cooker with its lid and cook on low for 2 to 3 hours.
   • Check after 2 hours by gently shaking the slow cooker- the edges should be set, but the center may still have a slight jiggle.

5. Cool And Chill

   • Turn off the slow cooker and let the cheesecake sit with the lid on for another 30 minutes.
   • Carefully remove from the slow cooker, unwrap foil, and let cool to room temperature.
   • Refrigerate for at least 4 hours, preferably overnight, before serving.

Ingredient Swaps

• Crust

  • Use crushed cookies like Oreos, Biscoff, or chocolate wafer cookies for a flavor twist.
  • Swap butter with coconut oil for a dairy-free alternative.

• Cream Cheese

  • Try Neufchâtel cheese for a lower-fat option.
  • Vegan cream cheese works if you want a dairy-free cheesecake.

• Sweeteners

  • Substitute sugar with honey, maple syrup, or coconut sugar (adjust quantity to taste).

• Toppings

  • Use lemon curd or passion fruit pulp for a tangy contrast.
  • Sprinkle toasted nuts for crunch.

Helpful Tips

• Room temperature ingredients: Always bring cream cheese and eggs to room temperature to avoid lumps in your batter.
• Avoid overmixing: Beat just until smooth to prevent cracks.
• Slow cooker prep: Wrap the pan well in foil to avoid condensation dripping into the cheesecake.
• Check for doneness: The center should have a slight jiggle; it will firm up in the fridge.
• Cool gradually: Sudden temperature changes can crack the cheesecake.

Customization Ideas

• Chocolate lovers: Swirl in melted chocolate or cocoa powder into the filling.
• Fruit-infused: Add a layer of fruit puree between crust and filling or fold in fresh berries.
• Nutty twist: Mix crushed nuts into the crust or sprinkle on top before serving.
• Caramel or butterscotch swirl: Add swirls on top before slow cooking for a decadent effect.
• Spiced variation: Incorporate cinnamon, cardamom, or pumpkin spice for a seasonal flair.

FAQs

Can I Make Cheesecake In A Slow Cooker?

Yes, cheesecake can be made in a slow cooker. The slow cooking method allows the cheesecake to cook evenly at a lower temperature, resulting in a creamy, smooth texture without the risk of cracking that often occurs in a conventional oven.

What Type Of Slow Cooker Should I Use For Cheesecake?

A 6-quart slow cooker is ideal for most cheesecake recipes. A removable ceramic insert is recommended, as it allows for easy removal of the cheesecake once it is set and simplifies cleanup.

Do I Need To Grease The Slow Cooker Before Adding The Cheesecake Mixture?

Yes, lightly greasing the slow cooker insert with butter or non-stick spray helps prevent the cheesecake from sticking and makes it easier to remove after cooking. Some recipes also suggest lining the bottom with parchment paper for additional ease.

How Do I Prevent The Cheesecake From Cracking In The Slow Cooker?

Cracking can be minimized by cooking the cheesecake on low heat, avoiding overmixing the batter, and not opening the lid during cooking. Using a water bath inside the slow cooker can also help maintain even cooking and prevent cracks.

How Long Does It Take To Cook Cheesecake In A Slow Cooker?

Cooking time varies depending on the slow cooker and recipe, but typically it takes 2.5 to 3.5 hours on the low setting. The cheesecake is done when the center is almost set but still slightly jiggly.

Can I Use A Store-bought Crust For Slow Cooker Cheesecake?

Yes, pre-made graham cracker or cookie crusts can be used. Simply press the crust into the bottom of the slow cooker insert and slightly up the sides if desired. Some recipes also allow for a homemade crust for a more customized flavor.

Do I Need To Chill The Cheesecake After Cooking In A Slow Cooker?

Yes, chilling is essential. After the slow cooker cycle is complete, allow the cheesecake to cool to room temperature and then refrigerate for at least 4 hours or overnight. This helps it firm up and develop the proper texture.

Can I Add Flavors Or Toppings To Slow Cooker Cheesecake?

Absolutely. You can incorporate flavors such as vanilla, lemon, chocolate, or pumpkin directly into the batter. Toppings like fruit compotes, caramel, chocolate ganache, or whipped cream can be added after the cheesecake has cooled and set.

Is It Possible To Make A No-bake Slow Cooker Cheesecake?

While traditional slow cooker cheesecake is baked, some recipes adapt no-bake cheesecakes for slow cookers by heating only gently to set the mixture. However, most slow cooker recipes rely on gentle baking to achieve the correct texture.

Can I Freeze Slow Cooker Cheesecake?

Yes, slow cooker cheesecake can be frozen. Once fully cooled and chilled, wrap it tightly in plastic wrap and aluminum foil or place in an airtight container. It can be stored in the freezer for up to 2-3 months and thawed in the refrigerator before serving.