If you are looking for an amazing dessert recipe that you can make in your slow cooker this recipe for Crock-Pot Cheesecake is a winner every single time!
It is hard to believe that you can cook a cheesecake…a CHEESECAKE in your slow cooker but you sure can!
The key to cooking this cheesecake in your slow cooker is having a small bowl or springform pan that will fit inside of your crock. This allows you to easily remove your cheesecake from the slow cooker as well as lets you cook your cheesecake in a water bath.
In this recipe I rummaged around in my kitchen cupboards for a heat safe bowl that would fit inside of my 6 quart oval crock-pot and found one. If you do not have a bowl already this 7 Cup Pyrex Glass Bowl should work in most slow cookers. You could also use a small springform pan that you have wrapped the bottom in aluminum foil before adding to the slow cooker.
Adding water around your cheesecake while it cooks allows for plenty of moisture and prevents your cheesecake from cracking.
Once the cheesecake is done cooking allow it to cool to room temperature and then chill it in the refrigerator for several hours. When you are ready to serve just carefully remove the cheesecake from the pan and eat as is or you can top with anything your heart desires.
In the photos for this recipe I used a raspberry sauce that I made (fresh raspberries and a little sugar cooked on a pan on the stove top until the berries were juicy. I smashed the berries while they cooked with a spoon. Strained off the pulp and seeds and let it cool) and of course a few fresh raspberries for garnish.
But feel free to use canned pie filling (cherry is classic), chocolate sauce, caramel, melted Nutella…the options are endless!
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Products Used In This Crock-Pot Cheesecake Recipe:
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