Crock Pot Slow Cooker Cheesecake Recipes

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PERFECT SLOW COOKER CHEESECAKE



Perfect Slow Cooker Cheesecake image

Slow Cooker Cheesecake - The easiest way to make a perfect tender no-crack cheesecake is in the crockpot. Honestly, you cannot mess this up!

Provided by Sommer Collier

Categories     Dessert

Time 5h10m

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs, (about 12 whole crackers)
6 tablespoons melted butter
24 ounces cream cheese
1 1/2 cups sour cream
1 1/4 cups granulated sugar
5 large eggs
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • Turn a 6-quart oval slow cooker on low. Lay a large piece of of parchment paper in the bottom of the crock and coat with nonstick cooking spray. Place the graham crackers in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the crock and press evenly over the bottom.
  • Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.
  • Pour the filling over the crust. Cover the crock, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn't drip down on top of the cheesecake.
  • Move the crock to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!

Nutrition Facts : ServingSize 1 slice, Calories 278 kcal, Carbohydrate 20 g, Protein 4 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 96 mg, Sodium 271 mg, Sugar 15 g

HOMEMADE CROCK POT CHEESECAKE



Homemade Crock Pot Cheesecake image

Are you looking for a great homemade cheesecake recipe but don't want to purchase a special pan? Our Homemade Crock Pot Cheesecake is the perfect homemade recipe for cheesecake that you can make right in your slow cooker- no extra pan needed!

Provided by Cris

Categories     Dessert

Time 3h20m

Number Of Ingredients 13

1 cup Nila wafers (crushed)
2 tablespoons melted butter (melted)
2 tablespoons brown sugar (packed)
16 oz cream cheese ((2 - 8 oz bricks))
1 1/2 cups sugar
15 oz tub ricotta cheese
2 cups sour cream or PLAIN Greek yogurt
1 teaspoon vanilla
4 eggs
3 tablespoons all purpose flour
3 tablespoons corn starch
13.5 oz strawberry glaze or gel
1 pound strawberries (cleaned and hulled)

Steps:

  • Take your 5 quart round insert out of your slow cooker (we used this one) and turn it upside down.
  • Then take a 24 inch by 18 inch piece of heavy duty foil and sculpt it around the outside of the crock with the shiny side touching the slow cooker. Once you have your "foil pan" formed, remove it from the crock and place the crock back in your unit. Then carefully put your pan inside your crock.
  • In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside.
  • Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed. We usedthis mixer with this paddle. Scrape down the sides as needed.
  • Then add your ricotta, sour cream or Greek yogurt and vanilla. Beat until smooth. Scraping sides as needed.
  • Add one egg at a time, blending it completely before adding the next.
  • Then beat in your flour and cornstarch.
  • Finally pour your batter over your crust and place the lid on top.
  • Cook on low for 3-4 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking.
  • Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool for one hour.
  • Remove crock from unit and let it cool completely before placing in the fridge overnight.
  • the next day carefully remove cake with foil from your crock and place on a platter.
  • Gently pull foil away- ripping if necessary and remove entirely from cake.
  • In a large mixing bowl combine strawberries and glaze.
  • Slice cake and serve topped with strawberries.

CROCK-POT CHEESECAKE RECIPE



Crock-Pot Cheesecake Recipe image

You wont believe how easy it is to make a delicious and creamy cheesecake right in your slow cooker. This basic slow cooker cheesecake recipe is wonderful any day you are craving some luscious cheesecake for dessert! Serve the cheesecake plain or top it with a fruit sauce to take it over the top!

Provided by Crock-Pot Ladies

Categories     Desserts

Time 2h30m

Number Of Ingredients 6

24 Ounces Cream Cheese (Softened To Room Temperature)
3 Large Eggs
3/4 Cup Granulated Sugar
1 1/2 Teaspoons Pure Vanilla Extract
6 Whole Graham Crackers (Crushed Into Crumbs)
3 Tablespoons Unsalted Butter (Melted)

Steps:

  • Using a mixer, in a large mixing bowl mix together the cream cheese and granulated sugar until well combined.
  • Add the three eggs to the cream cheese mixture one at a time, mixing well after each egg is added before adding the next egg.
  • Mix in the pure vanilla extract and set cheese mixture aside while you prepare the crust.
  • In a separate bowl mix together the graham cracker crumbs and melted butter with a fork until the mixture resembles damp sand.
  • Add the graham cracker crumb crust mixture to the bottom of a small heat proof bowl or small springform pan that will fit inside your 6 quart or larger slow cooker.
  • With a spoon or the back of a dry measuring cup press the graham crackers into the bowl or pan until you have a smooth flat layer of crust.
  • Spoon the cream cheese mixture over the top of the crust and spread it around to make a smooth layer.
  • Place the cheesecake inside your slow cooker and using a liquid measuring cup or tea kettle with a spout carefully add 2 to 3 cups of water in the space between the cheesecake and the crock-pot insert making sure not to get any water on the cheesecake itself. The water level should reach half way up the side of your cheesecake.
  • Cover slow cooker and cook on high for 2 hours or 2 1/2 hours or until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.
  • Turn the crock-pot off and leaving the lid off let the cheesecake cool in the crock-pot for 30 minutes to 1 hour.
  • Carefully remove the cheesecake from the slow cooker and cover with foil or plastic wrap and place in the refrigerator for at least 1 hour to chill before eating.
  • Serve cheesecake plain or with your favorite fruit topping if desired.

Nutrition Facts : Calories 671 kcal, Carbohydrate 50 g, Protein 12 g, Fat 46 g, SaturatedFat 29 g, Cholesterol 240 mg, Sodium 535 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 2 g, ServingSize 1 serving

CROCK-POT / SLOW-COOKER CHEESECAKE



Crock-Pot / Slow-Cooker Cheesecake image

This is an easy recipe for a cheesecake with an unbelievably silky texture because the machine steams the cake as it bakes. Recipe is from Beth Hensperger and was printed in "Food & Wine" (November 2007). You must resist the urge to peek inside as it is cooking-the lid must stay closed to retain heat. Cake must be chilled for at least 4 hours.

Provided by blucoat

Categories     Cheesecake

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
2/3 cup sugar, plus
1 tablespoon sugar
1/4 teaspoon salt
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon almond extract or 1 teaspoon vanilla extract
1 cup sour cream

Steps:

  • In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
  • In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
  • Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
  • Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
  • Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.

Nutrition Facts : Calories 359.9, Fat 25.9, SaturatedFat 14.3, Cholesterol 117.8, Sodium 288.5, Carbohydrate 27.8, Fiber 0.3, Sugar 23.2, Protein 5.4

SLOW-COOKER CHEESECAKE



Slow-Cooker Cheesecake image

Check out this easy recipe for the best slow-cooker cheesecake from Delish.com!

Categories     Slow-Cooker Cheesecake     slow cooker dessert     easy cheesecake     no-crack cheesecake     classic cheesecake     basic cheesecake     easy recipe     no fuss

Time 7h25m

Yield 6

Number Of Ingredients 10

Cooking spray, for pan
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1/2 c. plus 1 tbsp. sugar, divided
1/2 tsp. kosher salt, divided
2 8-oz. blocks cream cheese, softened
2 large eggs
1/3 c. sour cream
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract

Steps:

  • Grease a 6" springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1" water. Create a foil circle and place inside slow cooker as a rack.
  • Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
  • Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
  • Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
  • Cook on high for 2 hours, then turn off heat and let stand 1 hour.
  • Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

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