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crock-pot cheesecake

Crock-Pot Cheesecake

Cheesecake made in the slow cooker. Creamy and rich with no cracking.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine American
Servings 6 People


  • 1 1/2 Cups Graham Cracker Crumbs
  • 6 Tablespoons Stick Butter melted
  • 3 8oz Cream Cheese
  • 3/4 Cups White Sugar
  • 3 Medium Eggs
  • 1 1/2 Teaspoons Vanilla Extract


  • Using a larger 5 qt or 6 qt crock-pot, cut a piece of parchment paper long enough to cover the bottom of the crock-pot plus the sides. Fit this paper inside the crock-pot and spray with cooking oil.
  • In a microwave safe bowl, melt the butter. Add in the graham crackers and stir. this will be your crust. Set aside.
  • In another bowl, mix the cream cheese and sugar.
  • Add in each egg one at a time, stirring after you add each egg.
  • Add in the vanilla extract and mix well.
  • Dump the graham cracker crust into the crock-pot and use a spoon to form the crust starting with the bottom of the crock-pot and work in any extra crust up the sides of the bowl.
  • Pour the cream cheese mixture on top of the crust evenly.
  • Cover and Cook on LOW for 6-7 hours or until the middle has set. If any moisture gathers on the inside of the lid, use a paper towel to wipe the moisture away.
  • Remove the crock from the heating element and allow the cheese cake to cool in the refrigerator.
  • Remove the cheesecake by pulling up the parchment paper on both sides. Remove the parchment paper and enjoy.
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