Slow Cooker Cheesecake
A rich and creamy cheesecake with a buttery graham cracker crust, made effortlessly in the slow cooker. No springform or oven required!
Servings: 2 slices
Calories: 798kcal
Ingredients
Crust
- 5 sheets graham crackers crushed
- 1 tablespoon white granulated sugar
- 2 tablespoon salted butter melted
Filling
- 8 ounces cream cheese room temperature
- ¼ cup white sugar
- 1 large egg room temperature
- ¼ teaspoon vanilla extract
- ⅛ teaspoon lemon juice
Instructions
- In a small food chopper, add the broken up pieces of graham cracker into a small food chopper and pulse until you have fine crumbs.
- In a medium bowl, combine the crushed graham crackers, butter and sugar. Stir to mix and moistened all crumbs.
- Spray the slow cooker with nonstick spray. Add the graham cracker mixtture and press down on the bottom of the slow cooker.Tap the crumbs to shape with some ot the crumbs going slightly up the side of the slow cooker.
- In a small food chopper/processor bowl add the softened cream cheese, eggs, sugar and vanilla extract. Pulse until the batter is smooth.
- Pour the cheesecake batther into the crust.
- Cook on HIGH For 2 hours without opening the lid during the cooking time.
- After cooked, remove the insert from slow cooker and let cook on a wire rack. To prevent the crust from sticking, run a butter knife around the edge of the cheesecake. Finish the cooling in the refrigerator.
Nutrition
Serving: 0.5cheesecake | Calories: 798kcal | Carbohydrates: 64g | Protein: 12g | Fat: 56g | Sodium: 708mg | Fiber: 1g | Sugar: 43g
