How to Make Crock Pot Cheesecake
I saw a recipe for Crock-Pot Cheesecake and was fascinated! I thought it would be super cool to throw ingredients in a crock-pot and watch it turn to cheesecake! That’s not exactly how it works, but you do cook it in the crock-pot. I made this and the advantage to cooking it in the crock-pot is that you can walk away for several hours. I actually had to go get a haircut, get kids from school and get some groceries while mine cooked. I didn’t have to worry about checking it in the oven or burning! I will probably make all my cheesecakes this way from now on!
Here is my step by step on how I did it. You can scroll to the bottom to print our the recipe.
3 Packages Softened Cream Cheese 3/4 Cup Sugar (or Splenda) 3 Eggs
6 Graham Crackers 3 Tablespoons Butter
You will also need to find a pan that fits inside your crock-pot You want to make sure you have enough room around the edges to pick it up. All my cake pans were the exact size and wouldn’t allow me the room to reach in so I used a Pyrex cooking dish.
First make the filling by adding thte softened cream cheese and sugar.
Beat until completely mixed. It will be thick.
Add your eggs one at a time and beat in. When you are done it will look creamy smooth (no lumps) and will be slightly yellow from the color of the yolks.
Smash the graham crackers till they are fine crumbs. I just put mine in a large Ziploc and crushed with a marble rolling pin.
Pour crumbs into your baking dish. Melt butter and add it to the crumb mixture. Mix thoroughly with a fork and then you use hands to press it around the bottoms and sides.
Now your crust is ready. It doesn’t have to be perfect. Mine isn’t.
Add your filling. My filling was the perfect amount for my pan. It make a 3 inch cheesecake.
Level off the top with a spoon.
Add water to your crock-pot. Use 2 – 3 cups. You want enough to cook around the cheesecake, but not too much so it goes over the top of your pan.
Set the cheesecake in the crock-pot carefully so the water doesn’t get into it.
Put on the lid.
Set to high and cook 2 1/2 – 3 hours. Mine took 3 hours because it was thick.
When you are ready to check it and lift off the lid there will be condensation gathered on the top of the cheesecake. Just tear off a piece of paper towel and lay it on to gather the water. You will know the cheesecake is done if it has puffed up big and the top is starting to crack. You can also stick in a knife. It won’t come out clean, but it shouldn’t be a watery mixture on it. If you have trouble getting the pan out of the crock-pot you can use 2 large serving spoons to lift it out and another person can grab it with hot pads. This is what I did with the help of my husband.
Let it cool for an hour. The top will start to drop and look more like a cheesecake. After it has cooled for an hour put it in the refrigerator for at least one hour before serving. I liked mine a lot better after it was in the fridge over night.
You can add any toppings. You can see I like chocolate so I poured Hershey’s Syrup on mine. It was delicious!
Thanks for the recipe Crock Pot Ladies!