Easy Crockpot Cheesecake Recipe (from July 2021 Newsletter)


Crockpot Cheesecake

Prep Time: 20 minutes

Cook Time: 2 – 3 hours, depending on the crockpot

Chill Time: 4 hours

Servings: 8 slices


  • The cream cheese and eggs must be at room temperature
  • Don’t press the crumb crust too high up the sides of the pan


For the cheesecake filling:

  • 2 pkg (8 oz each) cream cheese, room temperature
  • 1/3 cup sugar
  • ½ cup sour cream
  • 1 Tbsp flour
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 large eggs, room temperature

For the crust:

  • 3/4 cup graham cracker crumbs (about 6 crackers)
  • 2 Tbsp sugar
  • 2 Tbsp butter, melted


For the crust:

Spray a 7" springform pan with non-stick spray. In a small bowl, combine the graham cracker crumbs, sugar and butter. Spread evenly in the bottom of the pan and about 1" up the sides (at the most.) Wrap outside of pan in aluminum foil to prevent seepage.

For the cheesecake filling:

  1. In a large bowl, mix the cream cheese and sugar at medium speed until smooth. Add the sour cream, flour, vanilla and salt and mix until just blended. Add the eggs and mix again until just blended. Do not over mix! Pour batter into the crust. 
  2. Gently tap the pan on the counter to bring air bubbles to the surface. Pop these with a toothpick or fork and smooth out the top. Cover top with foil.
  3. Place springform pan in crockpot and pour tap water into the crockpot until it comes slightly higher than halfway up the side of the springform pan. Close and lock the crockpot lid.
  4. Cook on the HIGH setting for 2 – 3 hours. If the middle of the cheesecake is firm/solid when pressed, it’s done. Be careful when removing the crockpot lid as steam will escape. Carefully remove the springform pan and cool on a wire rack to room temperature. Re-cover with foil and place in the refrigerator for at least 4 hours (overnight is better).