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Are you looking for a great homemade cheesecake recipe but don’t want to purchase a special pan? Our Homemade Crock Pot Cheesecake is the perfect homemade recipe for cheesecake that you can make right in your slow cooker- no extra pan needed!

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Cris here. I LOVE me some cheesecake.

LOVE.

And, given my preference I love a creamy baked cheesecake to the “no bake” kind that we usually had growing up. But, I have never made one in all these years because I had never purchased a springform pan to make one in the oven. Then the other day when I was flipping through my Crock Pot Cookbook – I Can Make That in My Slow Cooker (SUCH a fun book), I saw that they had  a recipe for a decadent cheesecake that you made with a foil lined slow cooker that let you pull it out and serve it up with NO EXTRA PAN NEEDED. So we altered the recipe a wee bit for our tastes and it was absolute perfection. Our Homemade Crock Pot Cheesecake was born!

The results were SOOO GOOD. Seriously. I kept looking at them (we made two!) and kept thinking holy-cow I made those. Mikey even made a video per many requests from the Crock Posse.

Homemade Crock Pot Cheesecake Notes:

• We have tested this recipe in a 5 quart round slow cooker. I am can’t predict how this recipe will do in a different type of slow cooker.
• No matter what type of slow cooker you use, make sure to watch this recipe closely. You do not want to overcook it. You will want to rotate the crock throughout cooking to help the crock pot cheesecake to cook more evenly. Slow cookers often have hot spots that make one area cook hotter than others.
• The original recipe calls for sour cream. I have made it using sour cream, but I have also made it using plain Greek yogurt as a substitute and it was fantastic. I think I may even prefer it that way!
• The original recipe calls for you to cook it until “almost set” in the very center. Stopping before it is completely set will help you keep from overcooking the outside of the cheesecake. When we did this the center went ahead and set itself after cooking.
• I highly recommend you use heavy duty foil for this job.
• Edited to add: During the cooling process the cheesecake will shrink up a bit and pull away from the sides. This is completely normal.
• While the original recipe directed us to remove the cheesecake after an initial cool down, we found it MUCH easier to transfer the cheesecake to a platter from the foil after it initially cooled AND was refrigerated in the crock overnight.
• We mixed this up in our 6 Quart Kitchen Aid using a SideSwipe paddle. We recommend using at least a 6 quart bowl to mix this up in. Our bowl was almost completely full when mixing.

Homemade Crock Pot Cheesecake Recipe

Homemade Crock Pot Cheesecake

Are you looking for a great homemade cheesecake recipe but don’t want to purchase a special pan? Our Homemade Crock Pot Cheesecake is the perfect homemade recipe for cheesecake that you can make right in your slow cooker- no extra pan needed!

4.60 from 5 votes

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Course: Dessert

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 16

Author: Cris

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Ingredients

• 1 cup Nila wafers crushed
• 2 tablespoons melted butter melted
• 2 tablespoons brown sugar packed
• 16 oz cream cheese (2 – 8 oz bricks)
• 1 1/2 cups sugar
• 15 oz tub ricotta cheese
• 2 cups sour cream or PLAIN Greek yogurt
• 1 teaspoon vanilla
• 4 eggs
• 3 tablespoons all purpose flour
• 3 tablespoons corn starch
• 13.5 oz strawberry glaze or gel
• 1 pound strawberries cleaned and hulled

Instructions

• Take your 5 quart round insert out of your slow cooker (we used this one) and turn it upside down.
• Then take a 24 inch by 18 inch piece of heavy duty foil and sculpt it around the outside of the crock with the shiny side touching the slow cooker. Once you have your “foil pan” formed, remove it from the crock and place the crock back in your unit. Then carefully put your pan inside your crock.
• In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside.
• Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed. We usedthis mixer with this paddle. Scrape down the sides as needed.
• Then add your ricotta, sour cream or Greek yogurt and vanilla. Beat until smooth. Scraping sides as needed.
• Add one egg at a time, blending it completely before adding the next.
• Then beat in your flour and cornstarch.
• Finally pour your batter over your crust and place the lid on top.
• Cook on low for 3-4 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking.
• Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool for one hour.
• Remove crock from unit and let it cool completely before placing in the fridge overnight.
• the next day carefully remove cake with foil from your crock and place on a platter.
• Gently pull foil away- ripping if necessary and remove entirely from cake.
• In a large mixing bowl combine strawberries and glaze.
• Slice cake and serve topped with strawberries.

Notes

Note: Nutrition Data including calories will vary based on specific ingredients and products you choose to use.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!