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Crock Pot Cheesecake


I was in charge of tonight’s dessert, for dinner at my parent’s house, and I wanted to do something easy. Because we have church in the afternoon, I thought it would be most convenient if I made dessert in the crock pot. I searched Pinterest and found this Crock-Pot Cheesecake recipe, inspired by Crock Pot Ladies. I changed it up a bit by using a different crust, and using low fat cream cheese, and it was fabulous! If you enjoy cheesecake, but not all of the hassle, then give it a try in the slow cooker – you may be surprised! Easy AND tasty!

4.8 from 6 reviews
Crock-Pot Cheesecake
Cook time: 
Total time: 
Serves: 8
  • 3 8 oz packages of ⅓ less fat Philadelphia Cream Cheese, room temperature
  • 3 eggs
  • ¾ cup sugar
  • 2 cups animal crackers, pulverized into crumbs (graham crackers will work too, but this is what I had on hand)
  • 3 Tbs butter, melted
  • jam (optional)
  1. Find a bowl that fill fit inside your slow cooker, but will leave enough room for you to lift it out when finished cooking. A bowl with a lip is preferable.
  2. In a medium size bowl, mix animal cracker crumbs and melted butter.
  3. Press crumbs into the bottom of your bowl - the one that you will do the cooking in, inside the slow cooker.
  4. In a separate bool, Mix sugar and cream cheese until well blended.
  5. Add the eggs, one at a time. Mix after after each addition.
  6. Add the cream cheese mixture to the top of the graham crackers.
  7. Place cheesecake dish in your slow cooker and carefully pour water around the pan. I used a cup and slowly added water, about ⅔ of the way up the cheesecake dish. Just be careful not to get water in your cheesecake.
  8. Put the lid on the Crock Pot and cook on high for 3-3.5 hours, or until the center is not watery when a butter knife is inserted into the middle.
  9. If your dish is difficult to remove from the slow cooker, without getting water in it, then try using a syringe to get some of the water out of the slow cooker, before removing.
  10. Allow cheesecake to cool on the counter for about 15 minutes, then refrigerate for at least an hour, before serving.
  11. Serve with jam, if desired.


About the author

Emily Buys


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