Go Back
+ servings
Slow Cooker Classic Cheesecake on a slate tray
Print Recipe
5 from 7 votes

Slow Cooker Classic Cheesecake

Slow Cooker Classic Cheesecake is a hands-off dessert that can be made ahead in a round springform pan or loaf pan.
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Course: Dessert
Keyword: dessert, slow cooker dessert, slow-cooker
Servings: 8
Calories: 196kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Slow-Cooker
  • Loaf Pan
  • Food Processor


  • 2 8oz blocks Cream Cheese, softened to room temperature (use full fat, block style cream cheese)
  • ½ cup Sour Cream, full fat
  • 4 oz Graham Crackers (see note)
  • 3 tablespoon Unsalted Butter, melted
  • ½ cup Granulated Sugar
  • 2 teaspoon Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 Eggs

Topping (Optional)

  • Fresh Berries
  • Pie Filling (cherry is great!)
  • Whipped Cream


  • Important: Set the cream cheese and sour cream out at room temperature for 1 hour before preparing the recipe. Starting with these ingredients at room temperature is the key to a smooth (not lumpy) cheesecake.
  • To prepare the slow cooker, place a loaf pan inside the center of the slow cooker and pour water around the pan until it comes up to about 2 inches from the top of the pan. Leave the water in the slow cooker while you prepare the cheesecake.
  • Line the loaf pan with parchment paper (this will make it easy to lift the cheesecake out when it’s done cooking).
  • Spray the inside of the loaf pan with nonstick cooking spray, making sure to get the ends that are not lined with parchment.
  • Break graham crackers into large pieces and place them in the bowl of a food processor. Pulse a few times to break down. Add melted butter and 2 teaspoon sugar and continue to blend / pulse until the mixture resembles wet sand, scraping down the sides if needed.
  • Press the crust mixture into the loaf pan to form the crust.
  • Wipe out the bowl of the food processor and return it to the base.
  • Combine cream cheese, sour cream, ½ cup sugar, and vanilla in the food processor.
  • Blend until everything is evenly combined.
  • Scrape down the sides and add eggs. (Do not overmix the eggs; this is another key to a smooth cheesecake.)
  • Blend just until the eggs are fully incorporated.
  • Pour cheesecake filling over crust.
  • Transfer cake to slow cooker.
  • Place 2 layers of paper towels over the top of the slow cooker and then place the lid snuggly on top of the paper towels. (Note: The paper towels will absorb moisture and prevent condensation from dripping down onto the top of the cake.)
  • Cook on low for 3 hours (or high for 2 hours), until the sides of the cheesecake are light golden brown and the center still looks a tiny bit wobbly.
  • Use oven mitts to remove the cheesecake from the slow cooker. Let it cool on a wire rack for 1 hour.
  • Once it has cooled, gently lift the cheesecake out of the loaf pan (using the parchment) and transfer it to the refrigerator.
  • Refrigerate for at least 4 hours and up to 2 days. Top with preferred toppings. Slice and serve.


4 oz of graham crackers = 8 graham whole crackers. For a chocolate crust, you can also use 10 Oreos to make the crust. If using Oreos, reduce the butter in the crust to 1 tablespoon and skip the 2 teaspoon sugar in the crust. 
The cheesecake should be served chilled. Be sure to make it at least 4 hours ahead of time and refrigerate it until ready to serve.


Calories: 196kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 122mg | Potassium: 61mg | Fiber: 1g | Sugar: 17g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg