I just can’t get enough of Cheesecake! Other than frosting, it is my most favorite food! But being 5 months pregnant it is too hot to turn on my oven. So when the cheesecake craving came around I new I just had to try this slow cooker cheesecake! I changed things around a bit to make it even easier for myself!
Easy Slow Cooker Cheesecake Recipe
I just can’t get enough of Cheesecake! Other than frosting, it is my most favorite food! This recipe is so easy and delicious!
Serving
Ingredients
- 24 ounces fat free cream cheese, 3 (8 ounce) packages,
- 3 eggs
- ¾ cup sugar
- 1 already made graham cracker pie crust in a foil pie tin
Equipment
Instructions
- Allow Cream Cheese to get to room temperature. Open cream cheese and place in large bowl. Add Sugar and mix until sugar and cream cheese are well blended. Add the 3 eggs blending after adding each one.
- Add 2 cups of water into the bottom of your crockpot. Next put your foil tin and graham cracker crust right on top of the water. - Don't let the water get in your crust. - I also had to bend my tin a bit in order to fit in the the crock pot.
- Add the cream cheese mixture to the top of the graham cracker premade crust.
- Place the lid of the crock-pot on and 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.
- Remove and let set in the refrigerator for a few hours or until ready to serve.
Notes
- If your crockpot is too small for a pie tin you can also get a oven safe bowl and do the same thing.
- 6 Graham Crackers (full pieces), pulverized into crumbs
- 3 Tablespoons of Stick Butter, melted
- 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 - 2 1/2 hours 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 a few hours or until ready to serve.
Nutrition
Calories: 292 kcal · Carbohydrates: 39 g · Protein: 17 g · Fat: 8 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 721 mg · Potassium: 284 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 134 IU · Calcium: 314 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Adapted from Crock-Pot-Ladies
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