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Slow-Cooker Classic Cheesecake

  • Author: Myles
  • Total Time: 6 hours and 25 minutes
  • Yield: 6 1x


You wouldn’t believe that this delicious classic cheesecake is made right at the bottom of a slow cooker. Cheesy and just perfect like the traditional cheesecake!



Cooking spray (for pan)

3/4 cup graham cracker crumbs

3 tablespoons melted butter

1/2 teaspoon salt

1/2 cup plus 1 tablespoon sugar

2 blocks of cream cheese (8 oz. each, softened)

2 large eggs

1/3 sour cream

1 tablespoon all-purpose flour

1 teaspoon pure vanilla extract


  1. Spray a springform pan (about 6 inches) with oil and wrap with two layers of foil.
  2. Pour water in a slow cooker and put a foil circle in it, which will serve as a rack.
  3. To make the crust, stir together graham cracker crumbs, 1 tablespoon of sugar, 1/4 teaspoon salt, and butter. Press into greased pan and set aside.
  4. To make the filling, beat cream cheese and 1/2 cup of sugar until fluffy. Add eggs, vanilla, sour cream, flour, and 1/4 teaspoon of salt.
  5. Pour filling over the crust and top with about three layers of paper towel and the lid.
  6. Cook on high for a couple of hours, turn off the heat and let cool for an hour.
  7. Remove the cheesecake from the cooker and refrigerate at least 4 hours or until completely chilled.


You can also refrigerate the cheesecake for up to overnight before serving.

  • Prep Time: 25 minutes
  • Cook Time: 2 hours + 4 hours chill time