Name: Crockpot Salted Caramel Cheesecake recipe
Prep time: 20 min
Cook time: 2 h
Total time: 10 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (about 12 full sheets); ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 24 oz (3 blocks) full-fat cream cheese, softened; ¾ cup granulated sugar; 2 large eggs, room temperature; ½ cup sour cream, room temperature; 2 teaspoons vanilla extract; ¼ teaspoon salt; ½ cup unsalted butter; 1 cup packed brown sugar; ½ cup heavy cream; ¾ teaspoon sea salt (adjust to taste); 1 teaspoon vanilla extract

This luscious slow cooker salted caramel cheesecake features a buttery graham cracker crust topped with velvety cream cheese filling swirled with rich homemade salted caramel. Cooked gently in your crockpot for ultimate creaminess, it’s finished with extra caramel drizzle and flaky sea salt for the perfect sweet-salty indulgence.

Why You’ll Love This Recipe:

You’ll fall head over heels for this crockpot salted caramel cheesecake because it combines two irresistible flavors—creamy classic cheesecake and addictive salted caramel—in the easiest way possible. The slow cooker works its magic by providing gentle, even heat that prevents cracks and delivers an ultra-smooth, restaurant-quality texture every time.

No water bath hassles, no oven heat in summer, and minimal hands-on effort—just mix, pour, and let your crockpot do the work. The contrast of buttery crust, tangy-sweet filling, gooey caramel swirls, and that signature salty finish makes every bite feel luxurious and decadent.

It’s impressive enough for guests yet simple enough for beginners, and the make-ahead nature means less stress when entertaining. Once you taste that perfect balance of sweet and salty with melt-in-your-mouth creaminess, this will become your go-to dessert for potlucks, holidays, or whenever a serious sweet craving hits.

Yield: 12 slices

Crockpot Salted Caramel Cheesecake recipe

Creamy slow cooker cheesecake with graham crust, salted caramel swirls, and a dreamy texture—easy and irresistible!

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 8 hours

Total Time 10 hours 20 minutes

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (about 12 full sheets)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 blocks) full-fat cream cheese, softened
¾ cup granulated sugar
2 large eggs, room temperature
½ cup sour cream, room temperature
2 teaspoons vanilla extract
¼ teaspoon salt

For the Salted Caramel (or use ¾ cup store-bought):

½ cup unsalted butter
1 cup packed brown sugar
½ cup heavy cream
¾ teaspoon sea salt (adjust to taste)
1 teaspoon vanilla extract

Instructions

Get everything ready and cozy — Let your cream cheese, eggs, and sour cream come to room temperature (about 1 hour). This is the secret to ultra-smooth filling!
Make that dreamy crust — Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into the bottom (and slightly up the sides) of a 7-inch springform pan that fits your crockpot.
Whip up the luscious filling — In a large bowl, beat softened cream cheese until silky. Add sugar and beat until fluffy. Scrape the bowl, then mix in eggs one at a time, followed by sour cream, vanilla, and salt. Mix gently—just until smooth and dreamy.
Create magic salted caramel — In a saucepan over medium heat, melt butter and brown sugar. Stir in heavy cream and sea salt, then simmer 3–4 minutes until thickened. Remove from heat, stir in vanilla, and let cool slightly (it thickens as it cools).
Swirl in the caramel love — Pour half the cheesecake batter over the crust. Dollop ⅓ cup salted caramel on top and swirl gently with a knife. Add remaining batter, then swirl in another ⅓ cup caramel for beautiful ribbons.
Prep your slow cooker — Pour 1 inch of hot water into the crockpot. Make a foil sling (two long strips crisscrossed) and place the pan on it. Cover the pan top loosely with foil to prevent condensation drips.
Let the crockpot work its magic — Place the pan in the slow cooker, cover, and cook on LOW for 2 hours. The center should still jiggle slightly (it sets as it chills).
Cool it down gently — Turn off the slow cooker and let the cheesecake sit inside (lid on) for 1 hour. Then remove and cool to room temperature.
Chill time—patience pays off! — Refrigerate at least 6 hours or overnight. The flavors meld and slices become perfect.
Finish with flair — Run a knife around the edge, release from pan, drizzle with remaining salted caramel, and sprinkle flaky sea salt. Slice, serve, and watch everyone swoon!

Notes

Use a 6–7 quart oval or round slow cooker that fits a 7-inch springform pan. If your caramel is too thick to swirl, warm it gently. Avoid overcooking—slight jiggle is normal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 566Total Fat 40gSaturated Fat 24gUnsaturated Fat 16gCholesterol 143mgSodium 397mgCarbohydrates 47gFiber 0gSugar 45gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use room-temperature cream cheese and eggs for the smoothest filling—cold ingredients create lumps.
Line the bottom of your springform pan with parchment for easy removal.
Create a foil sling (long strips under the pan) to lift the hot cheesecake out safely.
Add hot water around the pan (about 1 inch) for extra moisture and crack prevention.
Cook on low only—high heat can cause curdling or uneven texture.
Resist opening the lid during cooking to maintain steady temperature.
Chill at least 6 hours (overnight is best) for clean slices and full flavor development.
Warm the caramel slightly before swirling so it mixes smoothly without sinking.
For clean cuts, dip your knife in hot water and wipe between slices.

Ingredients Notes:

Full-fat cream cheese is essential for that classic rich, velvety texture—low-fat or Neufchâtel versions can make the cheesecake watery or grainy. Graham crackers form the traditional buttery base; crush them finely for a compact crust. Granulated sugar sweetens the filling without altering texture, while eggs provide structure and creaminess—room-temp eggs incorporate better.

Sour cream adds a subtle tang that balances the sweetness and enhances tenderness. Vanilla extract boosts flavor depth, and a pinch of salt in the batter amplifies all the tastes. For the salted caramel, heavy cream creates silkiness, brown sugar gives deep molasses notes, and good-quality sea salt or kosher salt provides that crave-worthy contrast—adjust to taste for more or less intensity. Use high-quality butter for the best flavor in both crust and caramel.

Variations and Substitutions:

For a chocolate twist, use chocolate graham crackers or Oreo crumbs in the crust and fold mini chocolate chips into the batter. Swap the salted caramel for dulce de leche or butterscotch for a different caramel vibe. Make it gluten-free with gluten-free graham-style crackers and ensure your caramel ingredients are GF.

For a lighter version, use half Greek yogurt and half reduced-fat cream cheese (texture will be softer). Add espresso powder (1 tsp) to the batter for a mocha-salted caramel flavor. Top with toasted pecans, crushed pretzels, or flaky sea salt for extra crunch and contrast. Instead of swirling caramel, layer thin caramel ribbons or drizzle it only on top after chilling. Mini versions work beautifully in mason jars—reduce cooking time to 1.5–2 hours. Dairy-free? Try plant-based cream cheese and coconut cream, though texture may vary slightly.

Storage Options:

Store the chilled cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. The caramel topping may firm up in the fridge—let slices sit at room temperature 15–20 minutes for the best texture.