Slow Cooker Cheesecake

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If you’re looking for the ultimate creamy dessert, look no further than this Slow Cooker Cheesecake.

Perfect for Thanksgiving desserts, easy Christmas desserts, or any occasion, this recipe is a game-changer for slow cooker recipes.

It’s a one-pot dessert wonder that will have your guests raving.

Whether you’re a fan of no bake cheesecake or love no bake desserts, this simple cheesecake will become a favorite.

You’ll find yourself making this time and time again, whether it’s for a holiday or just a regular weekend treat.

Slow Cooker Cheesecake Ingredients

When it comes to making the best cheesecake, the ingredients play a crucial role. Here’s what you’ll need and why each is important:

For the Crust:

• Cooking spray: Ensures the cheesecake doesn’t stick to the pan.
• Graham crackers: Provide a classic, crunchy base.
• Unsalted butter: Helps bind the crust together and adds richness.
• Sugar: Adds a touch of sweetness to the crust.

For the Filling:

• Cream cheese: The star ingredient for that creamy, tangy flavor.
• Sugar: Sweetens the filling just right.
• All-purpose flour: Helps stabilize the cheesecake.
• Vanilla extract: Adds depth and flavor.
• Eggs: Give the cheesecake structure.
• Plain yogurt: Adds creaminess and slight tanginess.

Tips and Notes

Making a slow cooker cheesecake is easy, but these tips will ensure your dessert turns out perfectly every time:

• Room Temperature Ingredients: Make sure all your ingredients are at room temperature to avoid lumps in your cheesecake.
• No Peeking: Resist the urge to lift the lid while cooking; it will let out steam and affect the cooking time.
• Water Bath: The water bath in the slow cooker helps to prevent cracking by providing a moist cooking environment.
• Chill Time: Allow the cheesecake to chill thoroughly in the refrigerator for at least 4 hours, preferably overnight, for the best texture.

How to Make Slow Cooker Cheesecake

1. Prepare the Pan: Lightly spray a 6-inch springform pan with cooking spray and line the bottom with parchment paper, then spray the parchment paper lightly. Pour 1/2 inch of hot water into a 5- to 6-quart slow cooker. Place 3 (1-inch) aluminum foil balls in the center of the slow cooker. Wrap a clean kitchen towel tightly around the slow-cooker lid, gathering the ends at the top to absorb condensation.
2. Make the Crust: In a small bowl, mix all the crust ingredients together until well combined. Press the mixture evenly into the bottom and about 1 inch up the sides of the prepared pan.
3. Make the Filling: In a food processor fitted with the blade attachment, blend the cream cheese, sugar, flour, and vanilla until smooth. Add the eggs and process until fully incorporated. Add the yogurt and blend until smooth, making sure to scrape down the sides of the bowl as needed. Pour the filling over the crust in the pan. Tap the pan gently on a work surface to release any air bubbles.
4. Cook: Place the pan on the aluminum foil balls in the slow cooker. Cover with the towel-wrapped lid and cook on HIGH for about 1 1/2 to 2 hours, until set and an instant-read thermometer inserted in the center reads 155°F (do not cook on LOW). Turn off the slow cooker and let the cheesecake rest, covered, for 1 hour.
5. Cool and Chill: Transfer the pan carefully to a wire rack to cool completely. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. When ready to serve, remove the outer ring of the pan and transfer the cheesecake to a plate, discarding the parchment paper. Cut into wedges using a warm knife, wiping the blade clean after each cut.

Recipe Notes

• Marbled Cheesecake: Use chocolate wafers in place of grahams. Melt 2 ounces of bittersweet chocolate; mix into 1/2 cup batter and dollop onto filling in the pan. Run a knife tip through dollops to marbleize the top. Or melt 3 tablespoons of seedless raspberry jam; drop 1/2-inch dots onto the filling; swirl with a toothpick. Bake as directed.
• Pumpkin Cheesecake: Use gingersnaps in place of grahams. Increase sugar in batter to 1/2 cup plus 2 tablespoons and flour to 3 tablespoons. Add 2 teaspoons pumpkin pie spice and 2/3 cup canned pumpkin purée. Omit yogurt. Bake as directed.

Storage

To keep your cheesecake fresh and delicious:

• Refrigerate: Store leftover cheesecake in an airtight container in the refrigerator for up to 1 week.
• Freeze: You can also freeze cheesecake slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.

Enjoy making this delightful slow cooker cheesecake, whether for a special occasion or simply to satisfy your sweet tooth.

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