pumpkin cheesecake
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5 from 1 vote

Crock-Pot Cheesecake Recipe

An easy cheesecake in the Crock-Pot!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Servings: 6
Calories: 513kcal
Author: Katie Wells

Ingredients

Crust:

Filling:

Instructions

  • For crust, grind nuts in a high-powered blender until they become floury.
  • Mix ground nuts with coconut oil or butter, egg, and stevia if using, and press into bottom of a pan that will fit in the bottom of your Crock-Pot with a little room on each side. I used a 1 1/2 quart oval CorningWare in my 6 quart oval Crock-Pot and it worked great, though even a bowl or round cake pan or loaf pan could work depending on your Crock-Pot.
  • Combine all filling ingredients and blend well with blender or immersion blender. Taste to make sure it is sweetened to taste.
  • Pour over crust in your dish.
  • Put about 1 cup of water in the bottom of your Crock-Pot.
  • Slowly and carefully place the dish with the cheesecake into the crock pot, making sure not to get water in it. Put lid on.
  • Turn Crock-Pot on high and cook about 2 hours. Check every hour or so to make sure there is still water in the bottom.
  • Cheesecake is done when middle is set and top barely starts to crack.
  • Turn off heat and leave in crock pot until cooled.
  • Chill in refrigerator for a few hours before serving.
  • Enjoy!

Notes

Serving Suggestions:
  • Melt dark chocolate and drizzle on top of cheesecake before chilling
  • Slice strawberries and serve on top
  • Make a pumpkin version for the fall!
 

Nutrition

Calories: 513kcal | Carbohydrates: 8.3g | Protein: 14.1g | Fat: 48.6g | Saturated Fat: 23.3g | Cholesterol: 189mg | Sodium: 291mg | Fiber: 3.5g | Sugar: 1.7g