Slow-Cooker Cheesecake with Raspberries – a delicious recipe with graham crumbs, butter, Cream Cheese, sugar, flour, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine graham crumbs and butter; press onto bottom of parchment-lined 6-inch springform pan.
2
Beat cream cheese, sugar and flour in large bowl with mixer until blended.
3
Add sour cream; mix well.
4
Add eggs 1 at a time, mixing on low speed after each just until blended; pour over crust.
5
Add enough water to 5-L round or oval slow cooker to fill to 1/2-inch depth.
6
Place rack on bottom of slow cooker; top with filled springform pan.
7
Cover with lid.
8
Cook on HIGH 2 hours.
9
Turn off heat.
10
Let cheesecake stand in (covered) slow cooker 1 hour.
11
Transfer cheesecake to separate wire cooling rack.
12
Run knife around rim of pan to loosen cake; cool completely before removing rim.
13
Refrigerate cheesecake 4 hours.
14
Top with raspberries just before serving.
507
kcal
Calories
35
g
Fat
33
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup graham crumbs, 2 Tbsp. butter, melted, 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened, 1/2 cup sugar, and more.
Yes, Slow-Cooker Cheesecake with Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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