When I first saw this recipe, I thought there was no way that cheesecake could be this easy. Not only is it easy, it is, as my son Rob said, “the best cheesecake I have ever eaten!” My son, Riley, turned 15 yesterday (Eek! Permit time!) and requested it for his birthday cake.
Since I am an absolutely horrible mother, and since I was out of graham crackers anyway, I made the low carb version, which I can conveniently eat. I know that Riley would have gladly volunteered to do without the sugar and crust, since he loves me so, but I am not going to mention their absence, just in case. Everyone knows that teenage boys that have been away from Mom’s cooking at Governor’s School for two weeks are so hungry that the cheesecake will disappear so fast that he won’t have a chance to notice the crust is missing. The raspberry sauce will help with camouflage, too!
Crock-Pot Cheesecake (with options!)
- 3 8 oz. packages cream cheese
- 3 eggs
- ¾ cup sugar
- ½ T. vanilla
- 6 graham crackers, crushed
- 3 T. of butter
- Let the cream cheese come to room temperature.
- Place cream cheese in large bowl and add sugar.
- Mix with a mixer until sugar and cream cheese are well blended.
- Add the eggs one at a time, and mix well.
- In a separate bowl, mix graham cracker crumbs and melted butter for the crust.
- Choose a crock or bowl that will fit in the bottom of your crock-pot with room left on the sides. You want to be able to pull the bowl out without too much difficulty.
- Spray bowl well with cooking spray.
- Add the crust mixture to the bottom of the bowl, and pat it out until you have a smooth layer.
- Pour the cream cheese mixture on top of the crust.
- Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your bowl.
- Place the cheesecake in the crock-pot and place the lid of the crock-pot on.
- Cook on high for 2 hours to 2 hours and 30 minutes.
- About halfway through, it is going to really puff up! Don't worry, it will go down. After two hours, start looking. It will start looking a lot smoother.When you stick a knife into it, it should come out clean.
Let cool for about an hour, then remove it from the crock-pot. You can leave it in the bowl, or put it on a plate like I did. Let it sit in the refrigerator for at least 1 hour before serving, overnight if you can stand it!
Serve with any fruit sauce, chocolate sauce, caramel sauce, sliced fruit, berries…
Low-Carb Cheesecake: Substitute Splenda, or whatever sugar substitute you prefer, for the sugar, and leave off the crust.
Chocolate Swirl Cheesecake: Melt 3/4 semi-sweet chocolate chips. After adding the cheesecake to the bowl, pour the chocolate across the top of the batter, and use a knife to swirl it into the batter.
Lemon or Lime Cheesecake: Add 1/4 c. fresh lemon or lime juice, and 1T. lemon or lime zest to batter. This is really yummy if you substitute gingersnaps for the graham crackers in the crust.