Every region in the world has its own version of cheesecake. It is said to have been a popular dish in ancient Greece. An English cookbook mentions cheesecake in 1390. In the United States, cheesecake was developed in New York in 1872. There’s a long history behind this beloved cake, but no one has ever made it in a slow cooker until now.
You might be surprised to learn that this recipe is incredibly simple — yes, simple. The finished recipe gives you a delicious graham cracker crust made from scratch and a sweet, silky-smooth cake.
The slow cooker naturally steams the cheesecake, so there’s no need for a spring pan surrounded by water the way you would cook one in the oven. We line the top of the slow cooker with paper towels to absorb any excess moisture.
After cooking, simply unplug the slow cooker, leaving it just the way it is. This process keeps the cheesecake from cracking. After 3 hours of cooling, the cheesecake goes into the refrigerator to set overnight. The slow cooker liner makes it a dream to remove, and you don’t have to worry about cleaning the pot.
Slow cooker cheesecake
Prep Time: 15 mins
For crust:1 slow cooker liner
1½ cups graham cracker crumbs (you can smash graham crackers in a resealable plastic bag)
¼ cup sugar
7 tablespoons butter, melted
For cheesecake:16 ounces cream cheese, softened
1½ cups sugar
3 tablespoons cornstarch
1 tablespoon flour
2 eggs
1 teaspoon vanilla
1 cup sour cream
4 cups sliced fresh strawberries (optional)
Instructions
