Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert!
Y’all, I LOVE cranberries! I haven’t shared too many recipes with them, but really, they are my favorite during the holidays. Last year I shared an easy Cranberry Margarita and some White Chocolate Dipped Cranberry Macadamia Nut Cookies, and I seriously couldn’t get enough! I love them! So when I decided to roll up my sleeves and make this delicious Slow Cooker Cranberry Cheesecake, I was super excited to sample the recipe…until something crazy happened…
Uhhhh, WHAT HAPPENED?!?!? I started freaking out! I get so stressed out when my recipes don’t turn out that I was feeling really anxious about this! As you can see from my cake mess, it was a total fail the first time. But, this is why I am the recipe tester and then give you the tried and true recipe, once I know it won’t be a disaster. The second time I made the Slow Cooker Cranberry Cheesecake it came out SO SO good..and it’s EASY too!!
Making the cranberry cheesecake in the slow cooker takes it to the next level in creaminess. The cream cheese combo turns so smooth and creamy, it’s just delicious. Then all you have to do is whip up the sweet cranberry compote for the top, which is also super easy. I recommend using a 6 inch springform pan, because it fits in most slow cookers!
I added some lemon to the cranberry compote, which really made it super delicious, but you could also make it with orange zest and orange juice as well. I love the lemon cranberry combo and making the cake in the slow cooker takes all the hard work out of it….just make sure you DON’T overfill the pan like I did the first time. You should only use 1 and a half packages of cream cheese for the filling, that way it won’t spill over.
- 1.5 Packages cream cheese- 12 ounces total cream cheese, softened
- 1 tsp vanilla extract
- 1/2 cup sugar + 1 TBS Sugar
- 1 TBS flour
- 1/4 tsp salt
- 2 eggs
- 1 cup sour cream or plain greek yogurt
- 3/4 cup graham cracker crumbs
- 2 TBS butter, melted
- 3 cups fresh cranberries
- 1 lemon, juice and zest reserved
- 1 TBS cornstarch
- 1 cup sugar
- 1/2 cup water
In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Set mixture aside.
In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
Pour the cream cheese mixture on top of the crust, into the spring form pan. Do not overfill.
Add 1 inch of water to your large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 2 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack. Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base.
In a medium sauce pot, add cranberries, sugar, water, lemon juice and lemon zest; bring to boil. Reduce and simmer for 5 minutes. In a small bowl, mix cornstarch with about 1 TBS water, and then pour into the pot. Simmer for 1 minutes or until mixture thickens. Remove from heat.
Pour cranberry topping over cheesecake, slice and serve. Store cheesecake in fridge when not eating.
Like dessert as much as I do? Checkout these other dessert recipes from Domestic Superhero!
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