Ingredients
Instructions
- Allow Cream Cheese to get to room temperature.
- Open cream cheese and place in large bowl.
- Add Sugar.
- Mix until sugar and cream cheese are well blended.
- Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
- In a separate bowl, add graham cracker crumbs and melted butter.
- Mix well as this will form your crust.
- Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
- Add the graham cracker crumbs mixture to the bottom of the pan.
- With a spoon, pat the graham crackers out til you have a smooth layer.
- Add the cream cheese mixture to the top of the graham crackers.
- Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
- Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
- Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
- The cheesecake will begin to crack on the sides.
- Let cool for 30m to 1h.
- Remove and let set in the refrigerator for at least 1 hour.
- Serve.
http://crockpotladies.com/recipe-categories/desserts/crockpot-cheesecake/
Linked up at its a blog party
The first picture is a picture of the crock type bowl that I used to make the cheesecake. Really a basic cooking bowl or cooking pan will work. The second picture is the crock bowl in the bottom of the crock-pot. I hope the contrast is enough. You can add a metal trivet if you want, but setting pan to crock-pot is just fine. The water would go in the space surrounding the crock type bowl. Sorry I tried putting the water in and taking a picture but it really didn’t show well. I hope this gives a clearer picture of how this works.
Linked up at Eat at Home Ingredient Spotlight
I am loving your recipes! I would love for you to guest post on my blog about some of your favorite crockpot desserts, so let me know if you would be interested! Thank you so much for linking up to the Recipe Party @ The Sweet Spot. I hope to see more great recipes from your blog next week!
Hmmm, Im really liking this idea! Perfect for hot weather months when I want a cool cheesecake, but don’t want to use the oven to overheat my house!
That is one of the nice things about the crock-pot, your house does not get heated up!
can you use low fat cream cheese (or even fat free) in this?
Yes you should be able to. I have used the low fat/fat free one before in other recipes and the flavor is all the same.
I have one quick question. What kind of pan did you use? I have a spring form pan that I usually use for cheesecakes. Will that work?
You should be able to use the spring form pan, as long as it will fit in the crock itself. I used a “crock” type pan (it is an old one that has a lid to it) and I also used a regular old baking pan (non stick rectangle one) for a pumpkin cheesecake (recipe is coming!!). If you are concerned about marks being left on the bottom of the crock-pot itself, put in a small trivet or a rack. Then put your pan on top. I will say that I have yet to have any marks left on my crock-pot.
or ball up some aluminum foil… a few balls should old it off the bottom :-)
Yes! Foil will help keep it off the bottom also.
You might need to wrap the out side of a spring form w/foil to keep the water out.
what about condensation from the lid? did water drop on top and if so was it a problem? still going to try this, love love cheesecake.
Yes there was condensation on the lid. And it probably did drip into the mixture, but it was not enough to dilute the recipe. When I was checking the cheesecake, I could see a little puddle of water in the middle of the cheesecake. I am sure this is what it was from, but that dried up as the cheesecake cooked. The biggest think is making sure you dont put too much water in that it gets into your pan, but yet you need to make sure there is water in there as it cooks. I used just over 2 cups and that lasted just fine. I also used a 6 qt oval crock pot.
hope that helps.
Someone gave me this bit of advice about lifting crock pot lids. Or, for lifting lids inside the crock pot like this recipe. Keep the lid straight and lift upwards without tilting. It’s the tilting of the lid that allows the condensation to run into the food. I make a dynamite ricotta cheese/panatone bread pudding that I cook in the crockpot and I am careful in lifting the top of the inside top. If there is a lot of condensation, I take the top off and wipe it dry. Maybe I shouldn’t do that but I feel that it’s worth it.
I can’t wait to try this recipe!
Hi, can u share your ricotta slow cooker bread recipe with us ?
Try putting a large paper towel underneath your lid. You can’t look at it, but it does trap all the condensation and won’t soak your goods. :)
There is no mention of temperature. Which setting do you use on the crock? Thank you!
Oh my gosh! I cant believe I left that out. Cook on High. I am sorry, but thanks for pointing that out!
Can I use a disposable pan as long as it fits as well?
Ester, I am leaning towards yes you should. Are you talking the metal pans?
Okay, I went out and looked at the store at the Foil disposable cooking pans. These should work just fine. I have used foil itself in the crock-pot and have used glass jars and both came out just fine. The 8in foil one fit tightly in my round crock-pot and the oval one I have. So that would work, but you wouldnt be able to remove it easily. A rectangle one would work.
I know you said it should be on high but I’m wondering if it would work on low. Since it only cooks for a couple hours it would buy me time! Also I’ve been thinking about the “why?” of cooking dessert in a crockpot in general, but as in above comments it would not heat up the house in the summer….:)
It also saves a lot of energy cooking in the crock-pot vs cooking in the oven as well, which saves you money. I can’t answer the low vs high, when Lady Katie gets back I’ll have come on over and answer.
Cooking dessert in the crock-pot can help in many ways. If you have a gas stove, you are using electricity instead which can be cheaper. Your crock-pot can be used to make the dessert while your oven is cooking the main course. And it is a way to “wow” your family as I did when I said “this was cooked in the crock-pot. lol.
I cooked it on high. I would say yes you could cook it on low. you would have to at least double the time to 4 hours to 5 hours total. If you do cook it this way, let us know what happens. The next one I make I definately will try this and see how much time it would take.
Two things I thought of :
1. The other “why” is because a cheesecake cooked in a water bath is much more moist and yummy;
and
2. I don’t recall what the temperature is of a low setting on a crock pot, but theoreticlly, you should be able to cook the cheescake on low and it will be even creamier.
When I was a teenager, I used to make cheescakes. A lot of them. I would bake them overnight in a 180-200 degree oven in a water bath. I baked them for anywhere from 10 to 15 hours depending on the time of year, type of cheesecake, humidity levels in the house, etc. they were honestly the best cheescakes I have ever had, hands down. My parents still talk about them… :-)
Have fun!
Thanks Susan for the great information. It is great to know that low will net a creamer cheesecake Now to plan my next one!
What are the benefits of cooking it this way? As you can tell I don’t crock pot much.
There are lots of great benefits!
1. you are not using your stove thus not heating up your entire house (think summer months)
2. your stove is now available for other parts of the meal (ie dinner is in the oven and this is dessert, or the other way around)
3. if you have a gas stove, you arent using gas. Which in my area is more expensive then the electricity. Saves me money.
4. As far as regular food cooking (dinner), there are many recipes you can load and go. You can leave them in the crock-pot to cook for longer periods of time and not worry about having to be right there to make sure they do not burn. The newer crock-pots have timers on them so you can start or stop at a certain time.
5. There is nothing like putting a lovely dessert on the table and everyone “eewwing and awwing” and then they think you are god when you say “all from the crock-pot.
6. You do not have a working stove and want to make food you normally would cook in there in the crock-pot. A crock-pot can be cheaper than a new stove.
My favorite benefit to the crock pot is that you can start dinner in the morning and it’s ready at dinner time. I usually put everything together at night and drop the crock in the pot on my way out the door to work. Slow cooker liners make it all the better!
I came across your crock-pot cheese cake recipe that was passed around on facebook. I’m not a big cheesecake fan, but have family that is, so i look forward to making & trying it.
you mentioned reason’s for using a crockpot & wow’ing family. for almost a year I was w/o use of my oven, the element went out & trying to find a replacement for an old appliance that you couldn’t read the model # info was a pain. So I started using our BBQ grill to cook everything that I baked. I’ve made cookies, bread, enchiladas, roast’s, etc. in it. My family loved it, family & friends (& strangers) were all surprised. Now I have a double oven (antique) which is a God send. but I look forward to trying this in the crockpot & on the grill :) And reading your blog as I am a SAHM of 4 :)
thank you. A crock-pot can be used for just about anything. I am glad you had at least a BBQ to cook with when your oven went out. I have cooked cookies, cakes, breads, and brownies in the crock-pot. I love it.
That is so cool that you were able to bake on your grill! LOVE IT!
how many servings does it make?
Depending on how big you slice the cheesecake, 6-8 maybe 10 if you go for a smaller slice. They are fairly thick as you can see by the picture.
Think you could add chocolate chips??
oh definately!! after you get the basic recipe in (after the eggs are mixed one by one), toss in your chips and give it a mix and then put it in your pan. Or if you just wanted the chips on top, I would cook it for a little then add them on top.
I am planning a baby shower and was wondering if you could cook this in baby food jars?
I would think so. You would really have to watch the time on it as it would be less than a full size cake. I have done bread in a ball glass canning jar in the crock-pot before so I know the glass portion should be okay. Let me know how it turns out if you do it!
So did you do this in one of those wide oval crockpots? My crockpot is an older round one and there’s no way a pan big enough for this cheesecake would fit inside. Maybe one of those 6 inch cake pans at best, and that would be tight. It looks fabulous though!
The one I used is oval and it was in an older oval 6qt. And definately, it would be hard to fit yours. A 6in would be your closest best fit.
Is there anyway you could post more pictures of the step when you put the pan inside the crockpot?
Scarlett, I posted two pictures in the Cheesecake post itself (at the bottom). One is of the bowl I used (any cooking typ pan, bowl or glass pan that can be used in the stove will work). The other is the bowl sitting in the crock-pot. Sorry no cheesecake in the bowl! Hopefully this gives a clearer picture of how I did it. If not, let me know and I will try to take more!
Thanks for posting! Sounds great!
Made this tonight and it was wonderful! The hardest part for me was getting the pan out of the crock pot.
I used an oval stoneware dish in my oval 6qt crockpot. Took a couple of extra hands, but we got it out and I served it w/ raspberry sauce and/or chocolate sauce. Delish!
Glad you had some extra hands! Raspberry and Chocolate sound yummy with it!!
I love finding a way to make dessert in the crockpot. This looks fabulous.
Could you cut this recipe in half? Does it still have the same results?
I have never had an issue with cutting a recipe in half, but know that sometimes it can cause a slight variance in the results.
Do you think I could use this cooking method with any cheesecake recipe? Also, did the crust firm up or was it soggy?
Hi! Yes you could use the water bath method on any cheesecake recipe you decide to make. And the crust turned out just perfect. Not soggy at all and not too hard.
Oh, I am totally going to make this. I have some pyrex little 2 cup bowls that I think I could use too, but I think the first time will be in a nice oval baker dish I have. Perfect! Saw it on pinterest!
Let us know how it turns out!
This cheesecake look’s so fluffy and yummy! I am super psyched to try this in the crock! And thankyou soo much for these wonderful crockpot recipe’s! Back in the old day’s ha, when you’d buy a crockpot book, you’d get maybe a couple descent recipe’s. Now we can get tried and true recipes from fab cook’s like you! Bravo!
Baked in crock-pot in 8″ spring-form pan raised on a trivet. 2 cups of water evaporated to 1 2/3 cups after 2 hours on high. I had thought about setting the pan in a baking bag as I had used that method before in a hot water bath cheesecake. That way, no soggy crust, but the trivet raised the pan just above the water.
I don’t have traditional slow cooker (crockpot). I have a west bend where the cooker basically sits on a griddle/hot plate base. No heat surrounding the sides. The sides get hot like when you cook on a burner.
http://www.amazon.com/West-Bend-84905-5-Quart-Oblong-Shaped/dp/B001AH5H0A/ref=lh_ni_t
Do you think the West Bend would cook this cheesecake? Any modifications?
Georgia, I personally have never cooked with a West Bend cooker. But, from the way it looks, it should in theory work the same way. The only way for sure is to water bath it and go for it!
Ok, I’ll work up courage to try it.
It almost makes me think it could be “baked” on top of the stove on the lowest setting – maybe put it in a pan and then into a dutch oven and “bake” it.
Did you try it in the West Bend Crock? I’m making this now and it’s been in there for over 3 hours on high and it’s still very watery. I may end up taking it out and finishing it in the stove :(
I used my rival crock-pot. Is yours an older crock-pot? I am sorry it isn’t working out. I am not sure what went wrong? did the water evaporate out of the bottom of the crock-pot?
No, there was a decent amount of water in it. After 4 hours I finished it in the oven. Oh well…they all can’t work out!
I am making this cheesecake now and its going on 3 hours it just dosent look like it going to be done anytime soon. my crockpot is a Rival. its getting late im getting sleepy not sure what to do!!!!!!!
How old is your Rival crock-pot? Was the lid on? did it ever finish? I am not sure what went wrong…but maybe more details would help.
I can’t wait to try this one!!
I made this the other day and it was the best cheesecake I have ever made!!!! It took alot longer to cool than I expected so make it early in the day or let it cool over night. Definitely worth the wait. It came out creamy and delicious!
Could you do this in individual mason jars and put the jars into the crockpot?
Hi Megs b. I think you can! I think that is going to be an experiment we are going to have to try!
hi!
I love this recipe, I’ve been craving cheesecake and this is so simple. and I definitely love a thick cheesecake. My only problem is, my crock pot is a dorm sized crock pot, probably big enough to only make one serving of cheesecake. Is it possible to just put the cheesecake mix in the crockpot instead of putting it in a bowl within the crock pot?
hi!
I love this recipe, I’ve been craving cheesecake and this is so simple. and I definitely love a thick cheesecake. My only problem is, my crock pot is a dorm sized crock pot, probably big enough to only make one serving of cheesecake. Is it possible to just put the cheesecake mix in the crockpot instead of putting it in a bowl within the crock pot?
I do not think it will turn out the same if you just put it in the crock-pot. The water is important to the cheesecake to give it its moist thick texture. The only thing I can suggest for a smaller crock-pot is use a smaller oven safe container. I am not for sure where you could find one though.
OH MY DANGEROUS! Can’t wait to try this and I’m not stalking your blog :)
this looks amazing!! :) found you from Eat at Home ingredient Spotlight!
WHAT DID I DO WRONG?? Mine totally fluffed up and poured over the sides?? It was a soupy/gelly mess??? Why why why?
Guessing here, but two things come to mind…how full was your pan? or did it overcook? I know the second time I made it, I went just a little over and it puffed up. I was able to take it out and refrigerate it and it turned out fine.
The only other things that might of happened, when adding the eggs did you add an egg and then mix well, then another egg and mix?
Totally guessing but trying to help by figuring out what might of gone wrong.
Could you post pics of your crockpot cheese cake & also use cola or a few drops of food coloring to show the water!
Thanks. I love seeing step by step pics!
The post has a picture of the cheesecake I made. Do you want the cola in the cheesecake?? I am not for sure how that would taste…hmmm might have to check into that. If you look at the thin mint cheesecake, I used green food coloring on that one. Turned out great!
Sorry, I didnt see the part about the water. Lol. The next one I make, I will definately use food coloring to show the water in the pot. I have to get thru easter first without eating too much candy to make another cheesecake though!
I made this yesterday with chocolate graham crackers for the crust..it was really tasty! thanks for some great recipes!
Chocolate graham crackers crust! yum!!
Just for posing as a pic…u don’t have to make the cheese cake with cola….just to show depth of water in crock pot!
Does that make sence to you?
Im working mom and wife with headach getting out work thinking what will made
Util i know about Crock
Pot get food ready went retund from work is like had a friend who cook for you specialty if im getting late from work
Love it!!!!!
This was a really easy and good cheescake recipe. I thought it needed a bit of vanilla, though, and I had to reduce all of the ingredients by a third so that it didn’t overflow in my pan. I will make again, for sure!
I made this cheesecake over the weekend and it turned out very yummy! I would like to note that I lined a 7 inch Pyrex glass bowl with foil to allow easy removal. The next time I make this I will not fill the dish as full because I had a little over-flow and I eneded up having to increase the cooking time by 30 minutes. Still, a fabulous find! Thanks for sharing.
Now that our family has shrunk to two, I often put a pan in my crockpot to make a smaller amount. I have made foil lifters to make it easier to get the dish or pan out.
Use heavy duty foil to make a strip that is long enough to go down the inside of your crockpot, across the bottom, and up the other side with an ample amount hanging out over the sides. Just tear off a piece the length you need and fold it several time to make a sturdy strip. Make at least two of these. Before you put the filled pan in the crockpot, put in the foil strips crossing at right angles. Set the pan in and cook as planned.
To take out, just carefully fold the strips over the top to form a handle for your hand to lift it up. This is so easy to make and do and so hard to explain! Hope it makes sense to somone.
Hello.
I made the recipe and followed it exactly. The cheesecake was too creamy – no texture whatsoever, and it tasted a bit “eggy”. I am not sure why this happened. Can anyone help?
I did find a small round 6″ springform pan and it worked great.
The only thing I can think of is when you added the eggs. You might not of mixed the egg well enough before adding the next egg. But this is a guess.
Thanks for the advice! I’ll do that next time. I use these organic very large eggs and the yolks are dark yellow from all the omega 3, etc that the hens are fed. I may cut back one egg yolk next time.
Just a note that I tried it again with 2/3 the recipe as I think my pot was too small and it overflowed.
It turned out PERFECT! No cracks, no nothing!!! Will totally do again!!!!
Turned out awesome!
Thanks Terry, so glad it came out awesome for you!
Substitute Splenda for the sugar and chopped pecans for the graham cracker crumbs and this is a LOW CARB recipe for dessert!
Thank you for sharing!
Does it taste good?(:
Very Good!!
Do you think a glass pyrex bowl would work as the “crock bowl?
Oh! I read through all the comments & see that you wrote about any glass/microwave safe being okay. Now I’m wondering if I’ll have to change the cook time..?
No using the glass pyrex should not adjust the time by much. I would definately look at the cheesecake at 1 hour and then 1 hour and 30 minutes to see how it is doing. You should be able to see it without removing the lid to the crock-pot.
yes you can use the glass pyrex bowls.
Must try this SOON! I use my crock pot a ton, but never thought about making cheesecake. With fresh strawberries in season, this is perfect timing to find your blog.
Thanks!
Made this last night, first time making cheesecake and first time using a crock pot, it was deliscious, added some fresh picked strawberrys on top <3. Thank you.
I have shared this recipe with lots via pinterest- it is the only way I will make cheesecake from now on! Love it!!!
So how would you alter the recipe if you wanted pumpin cheesecake or any other “specialty” flavored cheesecake?
http://crockpotladies.com/recipe-categories/desserts/pumpkin-cheesecake/
You can make any cheesecake recipe you want in the crock-pot. Just make sure you have the water in the bottom and the cheesecake in some sort of pan.
i learned on “semi-homemade” a few years ago, when cooking with a crock pot, sandra would put several paper towels across the top right under the lid to absorb the steam. i have used this tip several times when cooking chowders that i didn’t want the steam to dilute the cream based soups. this idea would work here… it would keep you from looking through the lid though.
My question is…If i were to use three smaller pyrex ramekins…I wouldn’t be able to use all the mix…can I set it in the fridge until I can make the others? I am having trouble finding something to fit in my crock pot. I do have a springform pan but IDK the settings i’d use on an oven. :/
Not having a large crock-pot…and only being the two of us, I divided the recipe into 3rd’s (very easy – 1 cream cheese, 1 egg and 1/4 cup sugar) It was perfect!! So good and just the right size. I made it in a tall cereal bowl.
Mary that is great! can you post the exact amounts of cream cheese and other ingredients? Many have asked if you could do this smaller. Or submit the recipe and enter our monthly recipe drawing!!
For the smaller cheesecake I used 1 8oz cream cheese, 1 egg and 1/4 cup sugar….just mixed the same as for the large. For the crust, I just smashed up some Lorna Doones and a tsp or so of butter…It was so yummy!
How long did you cook the little cheesecake for?
Where do you get the bowl to put inside the crockpot?
the bowl I used was one that came from my grandma…but any glass crock-type casserole could be substituted.
These recipe proportions worked great for a 7″ round aluminum pan purchased at a local dollar store. I made three large balls of aluminum foil for it to rest on while cooking and only put enough water in to come to the bottom of the pan (about 3-4 cups). I don’t recommend putting paper towels under the lid because mine sank in the middle and stuck to the cheesecake. The crock pot I used had a high setting that was way too hot and the cake curdled 3″ in from around the edge after a little over 2 hours. I’ll try the low setting for 4-5 hours next time.
Okay so I am trying this RIGHT NOW only I have no idea how it’s going to turn out. I have 2 crock pots- one is missing a foot the other is missing the insert bowl (it cracked and broke). I DO have a 22 quart Oster Roaster which is the closest I have to a crock pot. I preheated it on high (450 degrees) and put in about 3-4 cups of water because of how big it is.
I made a larger cheesecake because we have 7 kids, so I used a large baking stone and added a whole package of graham crackers. I figured I should turn it down to about 325-250 degrees if that, haha!
https://sphotos-b.xx.fbcdn.net/hphotos-snc6/205383_10151088876556211_998208599_n.jpg
https://sphotos-a.xx.fbcdn.net/hphotos-ash3/557237_10151088879931211_1045302069_n.jpg
Update: I purchased a small $5 pyrex bowl for the second time around, added water until halfway up the pyrex, and cooked it on low for 7 hours with lid slightly open (bowl size is 4 C/950 mL, perfect for this recipe). It set well and there was no curdling but it wasn’t as “done” as I would like and was a little gooey. I’ll try it a third time with the pyrex dish, on low again, with the lid completely on for 4 hours (or maybe I’ll be brave enough to attempt the high setting but watch closely for curdling). I should have realized earlier that pyrex would insulate better than aluminum and probably prevent curdling.
I used a 7 cup Pyrex bowl and used 2/3 of the ingredients. After 2.5 hrs on high it still had a spot that looked a little watery so I gave it another 15 min and it looked better. It was very good and so much easier than any other cheesecake I’ve made! I can’t wait to try it again and add some other flavors. Thanks for the great recipe!
Can’t wait to try this, LOVE Cheesecake. Kinda scared after reading alot of the comments though but I’ll give it a try.
I baked this cheesecake in the vintage Bread-n-Cake Bake pan for the 5 quart Crock Pot. The cheesecake turned out great and is very yummy. I was expecting it to be extremely difficult to get out of the pan. After slicing it, I removed the slices from the pan without too much effort. This cheesecake tastes even better if refrigerated overnight.
As I was on Pinterest, I came across this recipe. I had to give it a try. I followed your directions exactly and the cheesecake turned out fantastic! My family loved every bite. I am now hooked on crock pot recipes. Thanks so much for sharing your creations.
The pan I used for setting into the crock pot was the 8″ round cake pan I had bought from Michaels for my cake decorating classes. It worked perfectly.
I love this idea and want to try it asap.
Great! Took the 2 hours but only used a third of the ingredients since I was afraid it would over flow if I used it as written. Made a perfect portion for 4 small pieces. I used strawberries on top and chocolate graham crackers. I will be messing with this more. Thanks for sharing!
Put some food coloring in the water. I so love this recipe. I am going to try it. Thanks for sharing!!
You don’t even understand how amazing this looks to me. I had no clue you could make something so spectacular in a Crock-Pot!
Oh man, my stomach is growling so intensely right now…
what about making it in the oven? how many hours to bake?
I am not sure as I have never made a cheesecake in the oven. Once you do it in the crock-pot you really dont want it any other way. Normal conversion for the oven is half the time of the crock-pot so maybe 1 hour? but that is just a quess.
I have all my ingredients ready to make this cheesecake, but can not find a dish to put in my slow cooker…the one I found I think will be too small…any suggestions??? Also, I’m using grahm cracker crumbs…how much should I use?? Thank you :)
use just enough graham crackers to make a dry pie crust. The butter will make it just sticky enough to form. I am thinking maybe a cup and a half. as far as a dish, do you have a glass bowl that will fit? or even a baking dish like a bread pan?
I tried this for the first time today. Everyone loved it! I actually replaced the sugar with Splenda and used lowfat cream cheese. I have a 7qt oval crockpot and used a 1 1/2 at Corningware dish which is about 3″ deep. I originally thought it would be a very small cheesecake, boy was I surprised!
I forgot to mention that I used a butter knife and ran it around the edge. It popped right out of the dish.
THANK you for this recipe. Did it last night. Cut recipe down by 1/3 as I didn’t have a big enough container to fit into the crock pot, used very low fat cream cheese, added lemon zest, used digestive biscuits as graham crackers are sadly unknown outside of the States. It was brilliant. Took 2 1/2 hours, let it cool, put it in the fridge overnight and served it for breakfast with homemade strawberry coulis. Magic.
My kind of breakfast!
Hi,
When you say sugar what kind do you mean – White granulated (caster) or fine powdered (icing/confectioner’s) – would really like to make this today but don’t want to get it wrong!
Many thanks
regular white sugar. let us know how it turns out.
Hey Miranda, you would use granulated sugar in this recipe.
Is there something I can use instead of eggs? I’m allergic.
Removing the cake from the deeper Crock Pot…
Fold 2 long pieces of foil 4 times on the long side, put them into the bottom of the pot forming an X, and draping the lengths over the sides. Follow the recipe. When the cake is finished, use the foil as ‘lifts’ to take the cake out.
I was just wondering if this could work in a Dutch Oven in the oven, and if so what temperature you might put it at?
How many servings does this make?
about 6-8. depends on how big you slice it.
This is my new favorite dessert in the WORLD! It’s so easy and it turned out perfect. The first time I made a plain one. The second time I added pecans and chocolate chips and split the batter into individual size pyrex bowls which only took about an hour to cook. Once they were done I drizzled them with chocolate and caramel. So Good!
hi can you tell me what sort of sugar you used? In the uk we have caster sugar, granulated, and icing sugar.
im making this now. Unfortunately, i didnt read the comments before hand. I’m fairly certain i filled the cheesecake too high. It never occurred to me tgat this would fluff up oh well… maybw I’ll try scooping some out. Thanks for the recipe!
I made this exactly as instructed. I cooked it last night and let it refrigerate for almost a day! Christmas dinner wound upbringing late. It was perfect! I used a rectangular glass Pyrex bowl. My boyfriend loved it! I never would have dreamt I could make a cheesecake but now I can :) Thanks for sharing such a great recipe.
Okay so I am having a hard time getting any of my pans to fit in the crock. Could you use the oven? And if so what would I need to do/ what temperature/ and how long? Thanks!
I was wondering if you could this recipe in the oven? If so, what temperature and how long? And would I have to do anything else to the recipe? Thank you!
* I thought I posted before but I don’t see my comment!*
Erica, I am not sure about the oven and times. Normal oven conversion is 2x as much for the crock-pot. So if it is 2 hours in the crock-pot, it would be about 1 hour in the oven. 350 degrees = high. With that said, I have never had luck making this in the oven. But if you do, the recipe is the same as what we have. I would start at 30 minutes and check it til it is done in the oven. Another posted said that if you put a pan of water in the oven, the cheesecake comes out perfect. something to think about. Let us know how it comes out!
Did you preheat the crock pot before putting in the cheesecake? When cooling did you just turn it off and leave the cover on? Or did you remove the small bowl from the crock pot and remove the cover?
I did not preheat the crock or crock bowl itself before adding in the cheesecake. Once the cheesecake is done cooking, remove completely from the crock-pot and let cool. If you do leave it in the crock-pot itself, it will continue to cook.
I made this today. It looked fantastic (just like the pic) when I took it out. However there is NO flavor to it whatsoever. None?
I am sorry you feel that way. This is very similar to most any other cheesecake recipe. We have had lots of people enjoy it and comment on it. In order to see what may of happened , did you deviate from the recipe at all? What type of crock-pot are you using?
I’m not sure where I went wrong (I am normally an expert at following directions and having things turn out just right) but this one did not work for me. I used the only bowl small enough to fit in my crock pot but big enough for the mixture. It was a square casserole dish. I mixed well after each egg…but mine came out tasting and looking like an egg custard, ??. The only direction I may have not followed well was the water in the crock pot. I was thinking it should be surrounded by water so I added a little extra. It didn’t get into the bowl, other than the condensation from the lid but with the bowl in the pot, it was about 3″ high… Do you think that’s where I went wrong? We love cheesecake and I was so disapointed that it didn’t come out right :-(
I am not sure what happened if you followed the directions. Did you refrigerate it after cooking? Was it too runny and maybe just needed a little longer time cooking? Did the top of the cheesecake form just a little toughness (not a crust so to speak, but not liquid) when it was done? What type of crock-pot did you use? how old is it?
About how many cups or capacity does the inner bowl need to accommodate?
I am not sure on the amount for this recipe…my pan holds 8 cups. Mainly this pan needs to fit inside the crock-pot and be able to be removed while hot. And be about 2.5-4 inches deep (depending on the size of the pan)
Awesome recipe. Can’t wait to try it. Just a thought for you, when you said you tried to take a picture of the bowls in the water but the water didn’t show up, maybe add some blue food color to the water next time? Thanks for the recipe!
The Crock-Pot Duo is perfect for entertaining and having the two slow cookers
that adjust independently of each other. That special
graduate in your life will think of you every time they use that slow cooker in their college
dorm. After you gain some experience, you can begin to improvise with chicken or beef broth, wine, tomato juice,etc.
Thank you and Welcome! I see you like pumpkin pie …how about pumpkin cheesecake! .