Cheesecake Crockpot Dessert Recipe
User Reviews
5
Cheesecake Crockpot Dessert Recipe
Description
The Cheesecake Crockpot Dessert Recipe begins by preparing a graham cracker crust mixed with melted butter pressed evenly onto the bottom of a slow cooker lined with parchment paper. The cheesecake filling combines cream cheese, sour cream, granulated sugar, eggs, flour, vanilla extract, and salt, whipped until extremely smooth. This filling is poured over the crust and slow-cooked on low heat for 5 to 7 hours until set. The slow cooking allows gentle, even heat to bake the cheesecake without cracking or excessive browning. After cooking, refrigerating the cheesecake for at least 3 hours helps it firm and enhances its creamy texture. Using parchment paper facilitates lifting the cheesecake out for easier slicing and serving. This method provides a practical alternative to oven baking, suitable for cooks seeking a no-fuss dessert option requiring little active time. The graham cracker crust adds a complementary texture and flavor base to the smooth, mildly sweetened filling.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs about 12 whole crackers
- 6 tablespoons butter melted
For the Cheesecake Filling:
- 24 ounces cream cheese
- 1 1/2 cups sour cream
- 1 1/4 cups granulated sugar
- 5 egg large
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Turn a 6-quart oval slow cooker on low. Lay a large piece of of parchment paper in the bottom of the crock and coat with nonstick cooking spray. Place the graham crackers in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the crock and press evenly over the bottom.
- Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.
- Pour the filling over the crust. Cover the crock, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn't drip down on top of the cheesecake.
- Move the crock to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 278kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 96mg | 32% |
| Sodium | 271mg | 11% |
| Potassium | 98mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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