You won’t believe it! Perfect Slow Cooker Cheesecake cooked right in the bottom of your crockpot.
When was the last time you made a cheesecake from scratch?
What’s stopping you… The heavy pan of water you have to put in the oven? The potential for cracks? The possibility of leakage?
Guess what! Today I’m going to show you how to make an absolutely exquisite cheesecake in your crockpot. No water bath. No springform pan. No fuss.
Just Perfect Slow Cooker Cheesecake every single time!
The beauty of making a cheesecake in a crockpot is it holds in moisture like no other cooking method. That means you don’t need a water bath to bake an ultra moist and silky cheesecake…. That will not crack.
The crockpot lid collects moisture and creates a natural steam bath over the cheesecake, so there’s no need for additional water, racks, or special pans.
To make a Perfect Slow Cooker Cheesecake, simply mix graham cracker crumbs and melted butter together and press it in the bottom of your crockpot.
Then puree cream cheese, sour cream, sugar, eggs, and remaining ingredients together and pour over the crust. Cover the crock and let in slow cook for 5 to 7 hours.
Chill the Perfect Slow Cooker Cheesecake until cold. Then cut and serve.
It’s that easy!
Our Perfect Slow Cooker Cheesecake Recipe is ultra smooth and creamy with a light tangy flavor.
It may not be the fanciest cheesecake you’ve ever made, but it sure will be the recipe you keep and use again.
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