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A Year of Slow Cooking

Monday, July 6, 2015

CrockPot Cheesecake Recipe

originally posted July 6, 2008. Reposted July 6, 2015.
Long live cheesecake!!

Day 188.

I've never made a cheesecake before; I always thought it sounded complicated. I'm a pretty picky cheesecake eater, I hate it to be dried out, and I don't want the cheesey part to be too thick. I like a bit of crust in every bite.

I had a reader ask quite a while ago if I thought cheesecake could be made in the crockpot, and at the time I honestly didn't know.

So I gave it a try.

and........Now, I know! Yes! You can totally make cheesecake in the crockpot, and you should.

The Ingredients.

serves 6 or so

- 1 cup graham cracker crumbs (I used gluten free crums)

- 2 tablespoon brown sugar
- 3 tablespoon melted butter
 (salted or unsalted, your choice)


- 16 unces cream cheese, room temperature (I nuked mine for 30 seconds to get it soft)
- 3/4 cup granulated white sugar
 (I like Baker's Sugar because the granules are so small)
- 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes)

- 1/4 cup heavy cream (mmm. cream.)

- 1 teaspoon good vanilla extract (not imitation!)
- 1 tablespoon flour (I used Pamela's gluten free baking and all purpose mix


Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. 

I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.

In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.

In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.

Add 1/2 to 1 cup of water to the bottom of your crockpot.
Lower the dish inside, being careful to not slosh water into your cheesecake.

Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. 

The cheesecake is done when the edges are no longer shiny and have set. 

Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.

I cooked it for exactly 2 hours.
Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.

The Verdict.

wow. This was a complete success. I couldn't get enough. I had weird hallucinations of being a cross between Homer Simpson "Mmmm. Cheesecake." and Rose from the
Golden Girls "nothing can't be fixed with cheesecake."

I was quite pleased that the texture was moist and gooey, yet perfectly set and just like a good quality cheesecake. We had this for dessert on Fourth of July.

so very awesome.

[these are my recommended slow cookers, and the inserted dishes that I use in the slow cooker.]
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Barrie said...

Wow. I love cheesecake. I can't wait to try this. Sounds so easy!!

Jai said...

Hot diggity dog! Just what I needed to hear today!

mmmmm ... cheesecake!

Wendy said...

I'm wiping up pools of drool!
I'm off to buy these ingrdients tomorrow!
Stuff weightwatchers!

Michelle said...

OH MY WORD!!! Steph I l heart you!!! Thank You...Can't wait to make this...oh be still my heart...

My Ice Cream Diary said...

You are my new hero!!!

And you get extra cool points for being able to quote from the Golden Girls. =)

Sarah said...

Yummy! I absikuteky adore cheescake, but I have never made it from scratch before. I normally buy the Sara Lee no bake version to satisfy my need. But this sounds delectable I will have to try it! Thanks for the awesome idea!

Sarah said...

Sorry about the spelling I meant absolutely!

CrabbyMom said...

You so rock! I've made cheesecake before and I hate sticking the pan in the waterbath in the oven. It's just too annoying. THIS is brilliant! Does it matter how deep the cheesecake is? Different pans would have it be different depths I'd imagine. I guess you'd just adjust the cooking time. Anyways, thanks again! You rock! Oh, I already said that.

lucy said...

You don't know how completely excited I am that you posted this. When I first discovered your blog a couple weeks ago and saw that you were baking in the crock, I wondered about cheesecake...and here it is! I can't wait to try it! thanks!!!

Crockpot Lady said...

bwahahahahhaa! you all crack me up. this was really tasty---yum.

crabby, yup. I've used a glass loaf-sized pan in the crock for a water bath (for creme brulee) when I didn't have the 1.5 qt Coring Ware available, and it worked fine, I just needed to cook it a touch longer. the cheesecake would be the same.

also, you'd probably end up with enough of the crust mixture to go up the sides of the pan a bit.


Stephanie said...

I am so glad to know that cheesecake can be made in the crockpot! I love making cheesecake, but it always heats up the house - not desirable in this hot summer weather.

Jess said...

I LOVE cheesecake and am still missing the one I always made pre-gf. Not only is this recipe easier, it can be made in the crockpot!! I can't wait to try it out!!!

Heather @ Not a DIY Life said...

YOU are my HERO!!!! Can't wait to try this!

colette said...

I found your site months and months ago and was so pleasantly surprised that you do everything gluten free. I love cheesecake and love to bake. When my girls and I stopped eating wheat 1.5 years ago I fretted over my cheesecake crusts, what was I going to do??? I haven't tried the arrowroot cookies and I will but I wanted to tell you that Trader Joe's sells gluten free ginger snap cookies and man alive do they make the most awesome substitute for graham crackers for cheesecake crusts. Also, for a less sweet crust you can crush up some gluten free pretzels and mix them with a bit of sugar and butter. YUM, YUM.

I'm going to try the cheese cake in the crockpot, to keep the house cool.

I have a flan (like creme brulee) recipe and I wonder if it's crockpot worthy? want to try it?

Daniela said...

I usually use cornstarch in lieu of all-purpose flour when making custards and cheesecakes, as it prevents the "weeping" issue. Well, if it lasts long enough to weep, that is. I'm not sure if cornstarch is GF though.

I'm making your vietnamese chicken tonight for dinner. :)

Deanna said...

OH! I'm soooo making this this weekend. And because of you, I cooked in the crockpot TWICE this weekend! :)

Question - when you left the cheesecake in the cooling crockpot, was it covered or uncovered?


sliceofsueshe said...

i am completely amazed. i love your blog and hope to try some of your recipes out soon! this one first though. :-)

Catherine at Frugal Homemaker Plus said...

It is in my crockpot now...I must use this knowledge for good, not evil...

Maureen said...

Oh dear - this recipe is a bad, bad thing, yet soooo good :) You are a crock pot goddess!! I can't wait to dust off my crockpot for some gluten free cheesecakes!! Do you realize how many people are happy (and hungry for cheesecake) just from reading this post??

Maureen "Hold The Gluten"

Trisa said...

just tasted the cheesecake I made last night (yep had it for breakfast) I altered the recipe for lack of heavy cream, I used sour cream instead which is what my normal recipe calls for. I was also able to soak the dish in warm water and release the cake from the pan in perfect form (had to test this for gift giving) This recipe is wonderful! I am sure my family will have it gone by days end. Thank you for your wonderful resolution! Will be watching rachael ray today.

Trisa said...

Hey i forgot to mention, to keep the condensation from driping on the cheesecake put 2 layers of paper towel over the top of the crock before placing the lid on. the paper towel will collect all the moisture.

oceandreams said...

you are just too good miss crockpot lady! LOL

I am so excited to see your segment on rachel ray today!! it is on at 3PM here in Oregon! w00t!

xo to you steph,


PS I love cheesecake too

Libby said...

Thanks so much for starting this site. I've been wanting to get a crockpot cookbook, but your free recipes are even better! Today I'm making both the cheesecake and your Mac-n-Cheese!!!


emily said...

THANK YOU! i'm so glad i found you...i'll be trying this cheesecake recipe out for my gluten allergic husband's birthday at the end of the month!

My Ice Cream Diary said...

I just made this. The only dish that would fit in my crock was a 1.5 quart Pyrex mixing bowl. I had to cook it for a bit longer (close to 4 hours) but it turned out perfect!!! I've made many cheesecakes and this is definitely a keeper.

Bella deLuna said...

wow I can't wait to try this out! I love cheesecake but I hate making it because it's so time consuming but this way I won't have to sit and watch the oven. awesome!

Dani said...

I don't usually like cooked cheesebakes but I'm so impressed you made on in your crockpot I think I might just try this.

Feisty Irish Wench said...

I just had a 'food-gasm' noise escape me right as my husband walked past. So, of course he had to ask what that noise was for this time.

"crrrroccckpot cheeeeeesecaaake"

"yea, because that's JUST what you need"


I have not gone grocery shopping yet, so I will be adding to my list now!

Thank you Trisa for your suggestion of putting paper towels over the crockpot before putting the lid on it. Any suggestions for keeping spouse/spawn from lifting the lid while it cooks???

Karen said...

I was so excited when I read this recipe. Could it really be that good and that easy? The answer is "Yes!" I cooked mine in my 6 quart crock in the 1.5 quart casserole like you did. I left it cooking 2 hrs and 15 minutes. I was so impressed with the results. This was just the right size and so much easier to do. To quote my son's friend Carly "It's heaven in my mouth!"

S.G.S. said...

I have this in the pot right now. I have an old 4 quart Hamilton Beach Crock Watcher from the
'70s. It works wonderfully, so I've never been tempted to update it.

I did have to really search for a pan small enough to fit inside it. I remembered I had a set of varying sizes of springform pans and the smallest one works! I put some foil around the bottom in case of any leakage.

It has been almost 2 hours. I checked after one hour and it was still quite batter-y.

I'll let you know the results.

SGS said...

At 2 hours the cheecake was set. I did like you advised and turned off the heat and let it set for an hour in the pot. It had risen significantly during the 2 hour cooking and kind of resembled a souffle. Luckily it went down during the one hour sit-in, so I was able to find a pan edge to grasp and remove it from the crock pot.

I let it chill in the fridge and later we ate it with fresh berries. It unmolded from the springform pan easily and looked perfect. It tasted even better!

Okay, now this is the next morning and I just sampled a bit. IT IS EVEN MORE DELICIOUS THE NEXT DAY!!!! If I were to make this for company I would be sure to make it the day before.

(BTW, I only had 1/2 cup of graham cracker crumbs, so I filled in with crumbs made from a combination of TJ "Ultimate Vanilla Wafers" and "Triple Ginger" cookies. Awesome!

bree said...

Yummy, absolute perfection! We ate it plain it was so good. ummmm!!

SGS said...

Okay, I made another cheesecake last night. This time I grated the zest of one lemon into the batter and it is heavenly! A light lemony flavor!

I did try using a quarter cup sour cream instead of whipping cream and I do like the whipping cream version better. Not that this one is bad at all, in fact it is quite delicious. It is denser though and I think the lighter consistency is a smidge better.

goddessdawnie said...

I managed to mess it up, but it's still yummy. My dish didn't quite fit properly in my crockpot -- the rim of the dish hung on the edges of the crock, so the dish was suspended just above the water. I hoped it would work anyway -- but it never set. After FOUR HOURS, I took it out and made a water bath in the regular oven and cooked it for 30 minutes there. Perfect.

I'm drooling as I wait for it to chill now, but the little bit on my fingers tastes heavenly, LOL! The texture is very custardy. It's solid enough to hold it's shape, but barely.

Thanks! This is my first-ever cheesecake!

Krista said...

I'm not sure what I did wrong, but I could not get the cream cheese to blend smoothly with the rest of the ingredients. Either it was still a tad cold or Quinoa flour is not the best choice. The texture seemed a bit curdled...there was nothing hot to do that to the cream so I don't know what gives. AND I made the mistake of altering the sugar to use my agave nectar instead (too much liquid made it not set properly) - and I used too much of that anyway so it was too sweet. However, it was just good enough that I would NOT turn it down! Amazing...not quite right, but still I am willing to try it again more precisely next time.

Stephanie said...

So I too had problems finding a dish big enough to fit into my crock-pot. I found a nice Corning dish, but it kind of sat on top of the lip to the crock-pot. I could still get the lid on, so I thought, why not. It worked fine. I think the trick is to make sure to put enough water in the crock to bathe the cheesecake dish, wherever it happens to be in the crock. If it sits on the bottom, you need just a little water. If it sits higher, you'll need more water. I used probably 10 cups of water lol. Anyway, 2 hours on high, 1 hour of rest in the pot and it was perfect. Thanks a bunch!

Crockpot Lady said...

bwhahahahahaha on the 10 cups of water!
I'm so happy that you liked this, and that it cooked nicely for you!


Anonymous said...

omg, i can not wait until this is done. for some strange reason i thought that my 6qt was oval, no it's completely round, as in my stomach, lol...anyhooo, i made it in a 9in cake pan, i was sooo worried that i couldn't find (my brain) something to measure out was under my nose the whole time. hubby worried that 6cups (1.5qts) would be too much. i ignored him, and poured into pan, puuuurfecto!!now we're cookin', i've set my timer and it should be ready on time. can't wait to taste it, i will let you know.

Anonymous said...

OMG!!!!ITS OUTSTANDING!!!!I WILL NEVER BUY ANOTHER CHEESECAKE AGAIN!!I THINK YOU SHOULD BE PRESIDENT, YOURE SMART AND KNOW HOW TO COOK!!I love your blog and will keep in my favorites forever. I have enhaled my piece, I am waiting for hubby to go to bed and make sneak another. I served plain, but had fresh blueberries and forgot them, had a cheesecake ya...gotta finish my slice

SarahMichelle said...

I must admit that I had my doubts about this but I tried it - couldn't pass up the possibility of discovering a way to make cheesecake without heating up the whole house - and I must say that it was the best cheesecake I have ever eaten. I am pretty picky about my cheesecake but this one was perfect.

Emily said...

I just had a slow cooker recipe group night with some friends and I wanted to bring something unpredictable, so cheesecake was it. I am always a little hesitant to share recipes that I have never tried before, but this one looked to good to pass up. I mean, who doesn't love cheesecake, even if it doesn't turn out perfectly?

It was a COMPLETE hit!! I decided to snitch a piece as I was cutting it and I was so, so, so happy I had brought such a delicious treat to share. I was barely able to save a small piece to bring home to the hubby! All my friend loved it and now know about your blog, so I am sure they'll be here all the time. Many thanks for such a wonderful recipe!

Emily said...

BTW.... I used evaporated milk because I didn't have cream on hand, and the finished product was still amazing!

ignoramoose said...


I'm making this tonight, to serve tomorrow for Thanksgiving! We have a stove/oven outage, so I'm needing to improvise with toaster oven and crockpot recipes.....and I am SO SO excited about this one!

I'll be using a loaf pan with Trader Joe's ginger kitty shaped cookies for the crust....

Wish me luck!

Cathy x. said...


the food doctor thinks you might have had the cream cheese too cold and inadvertently overwhipped the cream. the trick is to have everything at the same temperature to properly combine :P

Krista said...

Thank you food doctor!

Anonymous said...

Well Stephanie, they say that imitation is the most sincere form of flattery. I guess everyone wants to copy your awesome recipes. Look what I found:

Anonymous said...

OMG I loved this recipe. Having never made a cheese cake before I was concerned, but my it turned out wonderful.
Do you have a recipe for something chocolate?


Sarah said...

I made this last week and loved it. Next time I'm going to add some grated lemon rind to the base and replace the vanilla with lemon juice. Yay!

BranFlakes said...

This is AMAZING!! I took it to a mom night and didn't tell them it was crockpot until after they all raved about it. Thank you!

Jill said...

I have tried in the past to bake cheesecakes, probably about 3-4 times,and none of them ever turned out very well. I have this cheesecake in the crockpot right now. I'm using a 1.5 qt. corningware dish. Can't wait to come back and tell you how it turned out!

Jill said...

Love this recipe! The cheese cake turned out perfect! It tasted even better the 2nd day it was in the fridge. One of my favorite recipes!

Lucky said...

I love the recipe. I am kind of a cheesecake specialist. I make all kinds of cheesecakes, chocolate chip cheesecakes with cracked butterfingers on top. amaretto cheesecake and of course the assorted fruit cheesecake. I have never thought of doing one in the crockpot but that is next on my list of things to try.

bree said...

I just want to make a follow up comment from the one i posted July 18th. this is my go-to cheesecake recipe! my hubby loves it & i just can't find another that is as good.
thank you so much for all the wonderful recipies!!!

Anonymous said...

Any suggestions for a glass dish that would fit in a little 2-quart crock? I want to make a downsized version of this since I am a household of 1 and only own a 2-quart cooker. =D


Stephanie O'Dea said...

Hi Jenn,

hmm. a 2 quart is tricky---the batter will pretty much fill a 2 quart on it's own. I haven't tried to put anything in a 2 quart except for a corninware ramekin (similar to the small size creme brulee is served in at a restaurant)---it would work, but you'd need to cut the quantity down quite a bit, or pour the batter into 4 or so ramekins then cook individually.

if you put the batter directly into the 2 quart, it will set, but be dry after cooking and not really be terribly cheesecakey.

I'm so sorry.

xoxo steph

MCM Voices said...

I made this yesterday and it was glorious! Thank-you for such a wonderful recipe that makes cheesecake so accessible.

The tiny alterations I made were to use 1/2 t vanilla and 1/2 t lemon extract, and add some cinnamon to the graham cracker crust. Oh, and I forgot the cream and had to stir it in carefully after everything was already in the dish (came out just fine). Just before cutting the cake to serve it, I put homemade wild blueberry sauce on top. Next time I will add some grated lemon rind to the batter. Also plan to experiment with a blend of cream cheese and ricotta to make a lighter version so we can eat it more often.

Thanks again!

Mrs. Ann said... stole your recipe and didn't credit you, but I recognize it from your blog

Stephanie O'Dea said...

woah! they sure did. I just emailed a complaint. I'm quite surprised, the examiner is a pretty reputable newspaper.


Pippa Gawley said...

I did this with 1/2 the cheese mixture in 4 mini metal pudding "ramekins", 1.5hrs on high, came out beautifully. Used Trader Joe's chocolate biscotti for the base, very nice. Only complaint was that they lack the "baked skin" that oven-baked cheesecakes have. Otherwise a lot less hassle and very delicious.

Anonymous said...

I have this in the crockpot right now. I can't wait to see how it turns out. I did put the 2layers of paper towels under the lid :)

I'll let ya know

Amy said...

I can't believe the Examiner still has your recipe and photo without a credit to you, Stephanie!

I'm just about to throw all of the ingredients in my cooker. I can't wait. Yum yum!!

Lisa, motyok said...

I adapted this one for low carbing, and it works great. Thanks for the inspiration. I linked back to you on my blog,


Crazy Daisy said...

OMG!!! I need to buy another crock-pot!!! That way, I can always have one full of cheesecake!! You are amazing! I am in awe...

debcom said...

I have never made a baked cheesecake, always too intimidated to try but this sounds to easy and I can't wait to give it a go. Has anyone tried a chocolate version ??
Thanks, love your website!!

Shannon Kilrow said...

Just tried this. My second EVER crock recipe (and second from your list I might add).

My college life would be so bland without your blog. I am obsessed. This is cooling in the fridge now. Cant wait to try it :)

Heidi said...

This was awesome! It fit in my 7 inch spring form pan perfectly.

Rachel Page said...

Beautiful cake - looks so delicious.

Rita Meyer said...

I read this recipe just before store closing time so I ran out, got the ingredients, mixed everything up and than realized I didn't have a dish small enough to fit in my slow cooker. So I got 6 creme brulee dishes, and I could fit 4 in the bottom and decided to put 2 on top. It's cooking now! Can't wait to see if they turn out okay. But I am sure they will. Thank you!

Amanda Taylor said...

This recipe looks amazing. Thanks so much for posting!I will use this recipe again and again.

Goat said...

Now I know what I'm going to cook for my love. I will cook exactly this cheesecake! Thanks!

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