Scrumptious Slow Cooker Cheesecake

slow cooker cheesecake, slow cooker, cheesecake, cherries, delicious, easy


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This delicious slow cooker cheesecake is shockingly easy to make. Try serving it topped with cherries and with a side of ice cream for a truly decadent dessert confection.

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Chicago, IL

Time needed

10 min preparation + 90 min cooking

Serving Size / Yield

8 servings


  • 15 oz ricotta
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 9 inch prepared graham cracker crust

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Blend ricotta in a food processor until consistency is smooth. Add sugar and blend for 1 minute, until mixture is not grainy. Add eggs, vanilla, and salt and blend until smooth and fully combined. Place a small bowl in bottom of 5 quart slow cooker and place a small plate on top of the bowl. Put pie crust on top of the plate and fill with cheese filling. Place 4 paper towels over the top of the slow cooker bowl, making sure not to let the towels touch the top of the cheesecake. Secure the lid and cook on high for 1 1/2 hours. Remove from slow cooker and let sit for 30 minutes. Refrigerate for 30 minutes.

Place the pie crust into a baking dish and pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.

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