Crockpot Cheesecake Recipe

This is the best cheesecake we have ever made and we made it in a CROCKPOT!! This is a MUST PIN recipe!!

Crockpot Cheesecake
Prep time
Cook time
Total time
Ummmm, so this is the best cheesecake we have ever made. Best Cheesecake EVER. It was finished at 9pm and didn't even make it to midnight. Silky smooth texture, flavor was rich there really are no words to describe it. You MUST TRY IT!
Recipe type: Dessert
Serves: 6-8
  • 2 packages of Philadelphia cream cheese
  • 2 eggs
  • 1 tsp of vanilla
  • ⅓ cup of sugar
  • ½ cup of sour cream
  • 2 tbsp of soften butter for cheesecake
  • 3 tbsp of soften butter for crush
  • I package of graham crackers
  1. The first thing you will need to do is make sure your cream cheese is room temperature.
  2. To make the crust, crush graham crackers (or use a food processor) and combine with butter
  3. Then apply crust to the pan or dish
  4. Add all the ingredients and blend with a hand mixer
  5. Fill the crock with water just enough so that it nearly fills the dish once added to the crock.
  6. Add the filling to the pan and place into the crockpot
  7. Cook on high for 2-3 hours depending on your crockpot. Test the middle by touching it with your finger. If the middle is solid then it's done.
  8. Take out and cool in the refrigerator
  9. Enjoy!

Simple and easy! Most of these ingredients you will have in your pantry or frig! Who would have ever imagined that a cheesecake would work in a crockpot. Not only did it work, it’s the only way I’ll make a cheesecake. Although it’s slower, making a cheesecake in a crockpot is easy and doesn’t heat up the house on a summer day.

The first step is to crush the graham crackers and add butter. The easiest way is to get a food processor, but we simply used a potato masher

This is the best cheesecake we have ever made and we made it in a CROCKPOT!! This is a MUST PIN recipe!!

Add the mixture to a pan that will fit into the crockpot. We used a casserole dish that worked very well. Make sure you firmly push the graham crackers down with your hands.

Add all the ingredients and mix well. We used some of our frozen cream cheese. If you have frozen cream cheese that you caught on sale, just allow it to come to room temperature and it will work perfectly with this recipe.

Fill the crockpot with water so that when the bowl or pan is added, it will nearly cover the cheesecake. (Make sure to leave some wiggle room)

After cooking the cheesecake on high for 2-3 hours (test the middle for doneness), place in the refrigerator so that it can firm up.

Be ready, this will go QUICK!!

We hope you enjoy it as much as we did!!



  1. Betty says

    Hi, The way you have written this recipe is confusing about the water. In the first part where you have the full recipe you talk about a dish and I was thinking it was the crock pot. You said add crust to dish, dish could have meant the crock pot, you should have said second dish or glass pie plate dish. Then I saw further on it was a separate dish. Then the part about the water, I think you want the water just coming up to the top of the dish and the way you explain it sounds like you submerge the whole cheese cake in water.

    I think I have it right now, you just bring the water up to the edge of the dish.

  2. Betty says

    I will try this, it looks like it would be great. Seeing is believing, I will have to see how it turns out.

    Your pictures look really delicious.


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