Easy Slow Cooker Cheesecake Recipe

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I just can't get enough of Cheesecake! Other than frosting, it is my most favorite food! But being 5 months pregnant it is too hot to turn on my oven. So when the cheesecake craving came around I new I just had to try this slow cooker cheesecake! I changed things around a bit to make it even easier for myself! Here is what I did:

Ingredients:

3 8oz Packages of Fat Free Philadelphia Cream Cheese

3 Eggs

3/4 Cup Sugar

A small already made graham cracker pie crust in a foil pie tin

Directions:
Allow Cream Cheese to get to room temperature. Open cream cheese and place in large bowl.
Add Sugar and mix until sugar and cream cheese are well blended. Add the 3 eggs blending after adding each one.

Add 2 cups of water into the bottom of your crockpot. Next put your foil tin and graham cracker crust right on top of the water. - Don't let the water get in your crust. - I also had to bend my tin a bit in order to fit in the the crock pot.

Add the cream cheese mixture to the top of the graham cracker premade crust.

Place the lid of the crock-pot on and cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.

The cheesecake will begin to crack on the sides.
Remove and let set in the refrigerator for a few hours or until ready to serve.

If your crockpot is too small for a pie tin you can also get a oven safe bowl and do the same thing.

You will need...

6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted

In a separate bowl, add graham cracker crumbs and melted butter. Mix well as this will form your crust.

Choose a pan or small crock type cooking pan that will fit in the bottom of your crock pot with room left on the side. You want to be able to pull the pan out without too much difficulty.

Add the graham cracker crumbs mixture to the bottom of the pan. With a spoon, pat the graham crackers out til you have a smooth layer.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.

Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.

The cheesecake will begin to crack on the sides.

Let cool for 30m to 1h. Remove and let set in the refrigerator for a few hours or until ready to serve.

 Adapted from Crock-Pot-Ladies

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  1. bakerchick6 says:

    This is a good concept at best – Have you actually tested this recipe? If so,please let me know how you can actually fill the crust without water spilling into the filling. I am an accomplished baker & thought this was a great idea. The premade graham crust in the tin is way too large to fit into a 5qt round crock. No problem, I removed the crust from the tin & placed in a stoneware round pan with high sides that fit nicely inside the crock – however as the weight of the filling “weighed” down the pan, the water in the bottom then spilled into the pan. – A waste of ingredients – Next time I’ll stick to the conventional oven with the water bath.

    • crazy2boot says:

      Just an idea, put a metal quart jar ring in the bottom of the crock pot for the pie tin to rest on and then water won’t get in? I plan on trying this recipe. Love Cheesecake!

    • Six Sisters says:

      Yes, all our recipes are tried and true! I tried it twice actually. I tried adding the water after I already put in the pan and it got all over the pie tin with the crust. So the second time I put the water in first and had no problems. Sorry it didn’t work for you. I love the idea of putting a metal quart jar ring in the bottom of the crockpot! Then hopefully there won’t be any problems. :)

  2. Jonie says:

    I dislike not having success! – so I tried again – this time using a rounded bowl instead of a shallow pan – & only using about 1/3 of the batter. Halfway through the cooking time, there was quite a bit of moisture pooling on the cheesecake – I carefully blotted that away & put a cotton flour sack-type dishtowel – End result: a very creamy delicious dessert. * I added both vanilla & almond extract this time & omitted any crust * I apologize if my prior posting came across sounding harsh – I was just frustrated with my 1st attempt.

  3. Tina says:

    I read on another crock pot cheesecake recipe to “cover the slow cooker with a triple layer of paper towels” and then put the lid on to absorb the extra moisture. The recipe also says, “no peeking!” The lid must stay closed to retain heat.

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