You know those days when you want a showstopping dessert but can’t be bothered with fussy baking? Let me introduce you to my secret weapon—crockpot peach cheesecake. I stumbled into slow-cooker desserts years ago when my oven broke right before a potluck (panic!), and wow, did this recipe save the day. The creamy filling bakes up perfectly in the gentle heat, while the sweet peach topping makes it feel extra fancy. No water baths, no worrying about cracked tops—just dump, cook, and impress. My neighbors now request this for every summer BBQ, and I happily oblige because it’s honestly easier than pie. Trust me, once you taste that velvety cheesecake against the juicy peaches, you’ll wonder why you ever used an oven at all.

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Why You’ll Love This Crockpot Peach Cheesecake

This isn’t just any cheesecake—it’s the lazy baker’s dream come true. Here’s why it’s my go-to dessert:

Creamy perfection every time: The slow cooker’s gentle heat gives you that velvety texture without a single crack (take that, temperamental ovens!)
No oven babysitting: Summer heatwave? Tiny apartment kitchen? Just plug in your crockpot and walk away
Two-ingredient magic crust: Graham crackers and butter transform into the perfect base in 30 seconds flat
Crowd-pleasing wow factor: That glossy peach topping makes it look fancy, but we’ll keep our little “dump and go” secret

Seriously—this dessert does all the hard work while you take credit. My kind of recipe.

Crockpot Peach Cheesecake Ingredients

Gather these simple ingredients—I promise you probably have half of them in your pantry already! The magic is in the specifics:

1 1/2 cups graham cracker crumbs (I whizz mine in the food processor until they’re fine as sand)
1/4 cup melted unsalted butter (salted works too, just skip any extra salt)
2 (8 oz) blocks cream cheese – must be softened to room temp (leave out for 2 hours or cheat with 15-second microwave bursts)
1/2 cup sugar – granulated works great, though I sometimes use half brown sugar for caramel notes
2 large eggs – also at room temp (cold eggs make lumpy filling—trust me!)
1 tsp vanilla extract – the real stuff, please
1 (21 oz) can peach pie filling (or get fancy with homemade: 3 cups peeled diced peaches + 1/4 cup sugar simmered until jammy)

Equipment You’ll Need

No fancy gadgets required! Just:

A 6-quart crockpot (smaller works but watch cooking time)
Mixing bowls and a trusty hand mixer (or biceps and a whisk)
Spatula for scraping every bit of that delicious filling
Parchment paper circle for the bottom—game changer for clean slices

How to Make Crockpot Peach Cheesecake

Alright, let’s make some magic happen! This recipe is so simple, but a few key steps ensure that creamy, dreamy texture we’re after. Follow along—I’ve burned through enough cream cheese to know these tricks are golden.

Step 1: Prepare the Crust

First, grab your crockpot and give it a light grease—just a quick swipe of butter or spray will do. Mix those golden graham cracker crumbs with melted butter until it looks like wet sand (you want it to hold together when squeezed). Now, press it firmly into the bottom—I mean really pack it down with a flat-bottomed cup or your fingers. A solid crust means no crumbly disasters when slicing later!

Step 2: Make the Cheesecake Filling

Here’s where patience pays off. Beat the softened cream cheese and sugar until it’s completely smooth—no lumps allowed! Scrape the bowl sides halfway through; hidden lumps are sneaky little troublemakers. Add eggs one at a time, then vanilla, mixing just until blended. Overbeating = cracks, and we’re not about that life. Pour this velvety goodness over your crust and smooth the top like you’re frosting a cake.

Step 3: Cook and Top

Cover and cook on low for 2-3 hours—no peeking for the first 2 hours! Check at the 2-hour mark: the edges should be set, but the center will still jiggle slightly (like Jell-O). Turn off the crockpot, crack the lid, and let it cool for 30 minutes—this prevents shocking the cheesecake into cracks. Only then add your peach topping, spreading it gently. Chill for at least 2 hours (overnight is even better) before slicing into that creamy perfection.

Tips for Perfect Crockpot Peach Cheesecake

After making this cheesecake more times than I can count (my waistline doesn’t appreciate my dedication), I’ve learned a few tricks:

Patience with temperature: Room-temp cream cheese and eggs mix smoother than a jazz saxophonist’s solo. Cold ingredients lead to lumpy batter—no thanks!
The toothpick whisperer: At the 2-hour mark, poke a toothpick 1-inch from the edge. If it comes out clean but the center still jiggles slightly, you’ve nailed it.
Chill out: I know it’s tempting, but wait those full 2 hours (or better yet, overnight) before slicing. The texture firms up beautifully.

Bonus tip: Sprinkle cinnamon on the peaches if you’re feeling fancy—just like grandma used to do.

Crockpot Peach Cheesecake Variations

Oh, the possibilities! This recipe is like a blank canvas for your dessert dreams. Swap the peach filling for cherry pie filling—it gives that classic diner-style vibe. Feeling adventurous? Add a teaspoon of cinnamon to your crust or a splash of bourbon to the filling. My cousin swears by mixing in lemon zest for a bright twist. Honestly? You can’t go wrong—just promise me you’ll still make the original version first!

Serving and Storing Crockpot Peach Cheesecake

Here’s the best part—making it look as good as it tastes! I always pop mine in the fridge overnight—that extra chill time gives you those clean, Instagram-worthy slices. Right before serving, I dollop on fresh whipped cream and maybe a mint leaf if company’s coming. Leftovers? (As if!) They keep beautifully in the fridge for 3 days—just cover tightly with plastic wrap. Pro tip: Cold cheesecake straight from the fridge tastes even better the next day!

Crockpot Peach Cheesecake FAQs

I’ve gotten so many questions about this recipe over the years—here are the big ones that keep popping up:

Can I use fresh peaches instead of pie filling?
Absolutely! Swap the can for 3 cups peeled, diced peaches simmered with 1/4 cup sugar until syrupy. Just know fresh peaches give a lighter texture—the pie filling’s thickness helps stabilize the topping.

Why did my cheesecake crack?
Three likely culprits: overmixing after adding eggs (creates air bubbles), sudden temperature changes (always cool slowly!), or overbaking. That slight jiggle in the center at the 2-hour mark is your golden ticket.

Can I make this slow cooker dessert ahead?
You bet—it actually tastes better after 24 hours in the fridge! Just add the peaches right before serving to keep them fresh.

What size crockpot works best?
A 6-quart is ideal, but I’ve used a 4-quart in a pinch—just reduce cooking time by 30 minutes and watch it closely.

Nutritional Information

Here’s the skinny on this indulgent treat (because we all deserve to know what we’re diving into!): Each creamy slice clocks in at about 320 calories, with 18g fat and 35g carbs. Remember—these are estimates since ingredients vary. The peaches add natural sweetness while the cream cheese packs protein. Now quit counting and enjoy—life’s too short not to savor every bite!

Try this recipe and share your results in the comments—I’d love to hear how your crockpot cheesecake adventure turns out!

Irresistible Crockpot Peach Cheesecake in 3 Simple Steps

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A creamy and delicious cheesecake with a peach topping, made easy in a crockpot.

Author: Kitchen Hub
Prep Time: 15 minutes
Cook Time: 2-3 hours
Total Time: 4-5 hours (including chilling)
Yield: 8 servings 1x
Category: Dessert
Method: Slow cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 (21 oz) can peach pie filling

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Instructions

Mix graham cracker crumbs and melted butter. Press into the bottom of a greased crockpot.
Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing well.
Pour mixture over the crust. Spread evenly.
Cover and cook on low for 2-3 hours, or until set.
Turn off the crockpot and let it cool slightly before adding the peach topping.
Spread peach pie filling over the cheesecake. Chill for at least 2 hours before serving.

Notes

Use room-temperature cream cheese for smoother mixing.
Check doneness by inserting a toothpick—it should come out clean.
For a firmer texture, refrigerate overnight.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 280mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg