Perfect Slow Cooker Cheesecake
Slow Cooker Cheesecake - The easiest way to make a perfect tender no-crack cheesecake is in the crockpot. Honestly, you cannot mess this up!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Servings: 20 pieces
For the Crust:
- 1 1/2 cups graham cracker crumbs, about 12 whole crackers
- 6 tablespoons melted butter
For the Cheesecake Filling:
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!
Serving: 1slice | Calories: 278kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 271mg | Potassium: 98mg | Fiber: 0g | Sugar: 15g | Vitamin A: 730IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.7mg