Homemade Crock Pot Cheesecake Recipes

SLOW-COOKER CHEESECAKE

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.

CROCK-POT CHEESECAKE RECIPE

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.

CROCK-POT / SLOW-COOKER CHEESECAKE

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.

CROCK POT CHEESECAKE

Steps:

• Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.
• In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
• In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.
• Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake.
• Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.
• I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.

EASY SLOW COOKER CHEESECAKE RECIPE

Steps:

• 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 - 2 1/2 hours 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.