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Very Vanilla Slow Cooker Cheesecake Recipe
Very Vanilla Slow Cooker Cheesecake Recipe photo by Taste of Home

Very Vanilla Slow Cooker Cheesecake Recipe

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4.5 9
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Cinnamon and vanilla give this cheesecake so much flavor, and making it in the slow cooker creates a silky, smooth texture that's hard to resist. —Krista Lanphier, Milwaukee, Wisconsin
TOTAL TIME: Prep: 40 min. Cook: 2 hours + chilling
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 2 hours + chilling
MAKES: 6 servings


  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar plus 2/3 cup sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 2 to 3 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening
  • Toasted sliced almonds

Nutritional Facts

1 slice equals 565 calories, 41 g fat (24 g saturated fat), 180 mg cholesterol, 351 mg sodium, 41 g carbohydrate, 1 g fiber, 10 g protein.


  1. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan.
  2. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a circle. Place in bottom of slow cooker to make a rack.
  3. In a small bowl, mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
  4. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  5. Place springform pan on foil circle without touching slow cooker sides. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on high 2 hours.
  6. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour.
  7. Remove springform pan from slow cooker; remove foil around pan. Cool cheesecake on a wire rack 1 hour longer. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
  8. For topping, in a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake; sprinkle with almonds. Yield: 6 servings.
Editor's Note: 6-inch springform pans are available from Wilton Industries. Call 800-794-5866 or visit
Originally published as Very Vanilla Slow Cooker Cheesecake in Taste of Home April/May 2014

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Mar. 1, 2016

"Made this last week and it was really good. I would like to cut the ingredients in half so the cheesecake isn't so filling. Any ideas on how to adjust the cooking time?"

Reviewed Sep. 4, 2015

"What can I use instead the 6-qt. slow cooker? I don?t have it. Thanks"

Reviewed Jun. 16, 2014

"Just answering question by BBatten17.

The paper towels will absorb all the water that forms on the inside of a slow cooker lid. The water would completely spoil the texture of the cake as it bakes if not eliminated. You do that by using the paper towels. Hope this helps."

Reviewed Jun. 11, 2014

"What is the purpose of the paper towels?"

Reviewed May. 25, 2014

"The best and easiest recipe yet!"

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