Irresistible Crockpot Peach Cheesecake in 3 Simple Steps
A creamy and delicious cheesecake with a peach topping, made easy in a crockpot.
- 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
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