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Very Vanilla Slow-Cooker Cheesecake

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


  • 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, room temperature, lightly beaten
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening
  • Miniature peanut butter cups or toasted sliced almonds


  • Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan.
  • 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.
  • 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.
  • 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.
  • 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.
  • Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour.
  • 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.
  • 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 miniature peanut butter cups or almonds.

Test Kitchen tips
  • Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
  • Six-inch springform pans are available from Wilton Industries. or call 800-794-5866.
  • To Make Ahead:
  • To Make a Fruit Rose: Omit topping. Peel kiwi and remove ends. Cut in half lengthwise. Slice thinly, keeping slices together. Using cupped hands, push the slices of one kiwi half into a long line, fanning slightly. Starting at the nearest end, begin to roll into a tight coil. Continue to spiral slices around center. Repeat using other kiwi half. Transfer fruit flower to cheesecake using a spatula.
  • Nutrition Facts
    1 slice: 565 calories, 41g fat (24g saturated fat), 180mg cholesterol, 351mg sodium, 41g carbohydrate (33g sugars, 1g fiber), 10g protein.

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    • David12846
      Apr 20, 2019

      This sounds delicious! The photo shows something other than chocolate on the top. Did they use slices of key-limes? I like chocolate but I'll probably use strawberries and strawberry jam.

    • sd20
      Jan 17, 2019

      Very good and easy to make. I didn't make the chocolate topping. We used strawberry pie filling.

    • JMartinelli13
      Mar 24, 2018

      Beautiful flavor and texture, not too dense. Absolutely crack-free top. Was great with fresh fruit, blueberry pie filling, or a drizzle of dark chocolate sea salt caramel sauce.

    • Ilovematty
      Oct 1, 2017

      Love the small size, used light cream cheese and fat free sour cream. Turned out beautifully. Thanks for sharing!

    • khrichfield
      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?

    • MarinaRo
      Sep 4, 2015

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

    • Ceege
      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.

    • BBatten17
      Jun 11, 2014

      What is the purpose of the paper towels?

    • Ohlawgirl
      May 25, 2014

      The best and easiest recipe yet!

    • Feen
      Apr 6, 2014

      So cute and fun to make. Loved the smaller size. Found a pan at The cheesecake turned out creamy and delicious. I used light cream cheese (Neufchatel). Next time I may swirl in some chocolate in the batter.