Perfect Slow Cooker Cheesecake

The Perfect Slow Cooker Cheesecake RecipeYou won’t believe it! Perfect Slow Cooker Cheesecake cooked right in the bottom of your crockpot.

Perfect Slow Cooker Cheesecake Recipe
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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?

Unbelievably Perfect Slow Cooker Cheesecake Recipe


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!

Making Perfect Slow Cooker Cheesecake Recipe

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.

How to Make - Perfect Slow Cooker Cheesecake Recipe

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.

Gotta Make - Perfect Slow Cooker Cheesecake Recipe

Chill the Perfect Slow Cooker Cheesecake until cold. Then cut and serve.

It’s that easy!

Our Perfect Slow Cooker Cheesecake Recipe

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.

TDF! Perfect Slow Cooker Cheesecake Recipe

Perfect Slow Cooker Cheesecake

Yield: 20+ pieces

Prep Time:10 minutes

Cook Time:5+ hours

5 / 5 (3 Reviews)
Did you make this recipe?   Leave a review »

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


For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 12 whole crackers)
  • 6 tablespoons melted butter

For the Cheesecake Filling:

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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 Information

Yield: 20+ pieces, Serving Size: 20

  • Amount Per Serving:
  • Calories: 285 Calories
  • Total Fat: 20.8g
  • Saturated Fat: 12.3g
  • Cholesterol: 101mg
  • Sodium: 266mg
  • Carbohydrates: 20.4g
  • Fiber: 0.4g
  • Sugar: 14g
  • Protein: 5.3g
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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29 comments on “Perfect Slow Cooker Cheesecake

  1. Jenny Flakeposted March 20, 2017 at 9:02 am Reply

    Count me in for this one!  Love!

  2. Kathi Clementposted March 20, 2017 at 10:27 am Reply

    Would love to make this one but can not get recipe

    • Sommerposted March 20, 2017 at 11:25 am Reply

      Hi Kathi!

      Just click on the red “Click Here For Recipe” button at the bottom of the post. :)

  3. naomi robinsonposted March 20, 2017 at 10:55 am Reply

    I have to try this! it looks so good!!!

  4. Heather Christoposted March 20, 2017 at 12:02 pm Reply

    Crazy! I can’t believe you can make that gorgeous cheese cake in a slow cooker!

  5. Daveposted March 20, 2017 at 12:09 pm Reply

    Flour in cheesecake? I do not agree – but it obviously works. Instead, consider adding another 8 ozs of cream cheese and an additional egg YOLK or two. Now you’re talking custard! The old schoolers insist on the water-bath and a blazing 350° hot oven. Please! That’s a hassle – it’s little wonder that no one want’s to tackle that kind of a mess. And if you have a leak – you’ve ruined an expensive pan of ingredients and considerable time.

    What I do is use a low oven set at 190-200 degrees for 4 hours. Like little ones? I place up to eight 4-inch springform pans on a rimmed baking sheet and do them all at once. Once the center of the custard gets to 165°F, it’s “jiggly” but set and ready to cool. Like your method – it’s a no brainer. Good idea. Dave

    • Sommerposted March 21, 2017 at 9:20 am Reply

      Hi Dave,

      Thanks for sharing your tips! :)

  6. susan e.posted March 20, 2017 at 1:29 pm Reply

    Like the idea, but is that crust a little mushy looking?

    • Sommerposted March 20, 2017 at 5:19 pm Reply

      Hi Susan,

      Admittedly, it is a little softer than regular graham cracker crust. I don’t think there is a way to get around the bottom being a little soft, but the rich silky cheesecake layer makes up for it! The outer edges, however, are crisp and dry.

  7. Tricia @ Saving room for dessertposted March 20, 2017 at 3:26 pm Reply

    This is a brilliant and beautiful recipe.  Thanks Sommer – hope you’re doing great :)

    Rating: 5
  8. Marla Meridithposted March 20, 2017 at 7:06 pm Reply

    I never thought to make cheese cake in a slow cooker, will try this!

  9. Julie | Table for Twoposted March 20, 2017 at 8:09 pm Reply

    I have never thought to make a cheesecake in the slow cooker, but heck if I’m not gonna try now!

  10. Maria Lichtyposted March 20, 2017 at 8:22 pm Reply

    My mind is blown!!

  11. Kevin @ Closet Cookingposted March 21, 2017 at 8:59 am Reply

    Love the sound of cheesecake in a slow cooker!

  12. Amber @ apieceofmytartposted March 21, 2017 at 3:12 pm Reply

    This looks incredible and so easy! Can’t wait to try. 

  13. Asha Shivakumarposted March 21, 2017 at 10:16 pm Reply

    I would’ve never thought of making it in a slow cooker, this sounds amazing and looks so good.

  14. Stick Warposted March 21, 2017 at 11:05 pm Reply

    It look so delicious! I HAVE to try this…

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  16. Janeposted March 22, 2017 at 11:57 pm Reply

    Do you think it would hold together without a crust?

    • Sommerposted March 29, 2017 at 8:01 pm Reply

      Hi Jane,

      Absolutely! One of my friends just made a crustless version of this recipe using zero calorie sweetener, and reported back that it turned out really well. :)

  17. Beth Taftposted April 1, 2017 at 11:31 am Reply

    I made this Cheesecake yesterday and I Love it. Cheesecake is moist and creamy and tastes wonderful. Thank you for sharing.

    Rating: 5
  18. Kwannyposted August 4, 2017 at 11:29 am Reply


  19. Kawannyposted August 4, 2017 at 11:30 am Reply

    I really like Cheesecake but I never dared to do it because I tried some recipes and it was not as expected as I traumatized it, but it made me want to try it again because I love this deliciousness and it seems tasty too.

  20. Ingeposted August 26, 2017 at 12:52 pm Reply

    Can I make this in my spring form pan that I bought for my instapot?

  21. Sommerposted August 27, 2017 at 8:37 pm Reply

    Hi Inge,

    I have never tried that, but I don’t see why not. If you give it a go, please come back and let us know how it turns out. :)

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  24. Joyposted September 9, 2018 at 7:59 am Reply

    I made this recipe. It is wonderfully easy and delicious! However I had to trim the edges because they overcooked. Any suggestion why?

    Rating: 5
  25. Leonieposted September 20, 2018 at 3:54 am Reply

    Ģoede morgen ik zou graag de cheescake uit de crockpot maken, maar hier in Spanje kan ik de crackersniet krijgen.
    Waar kan ik die door vervangen?
    Vriendelijke groet, Leonie Zanting