Slow Cooker Apple Cinnamon Cheesecake recipe

Indulge in this luscious slow cooker apple cinnamon cheesecake, where velvety cream cheese filling meets a graham cracker crust and a spiced apple topping. Gently cooked low and slow for crack-free perfection, it’s an effortless fall dessert bursting with cozy cinnamon warmth and sweet-tart apple flavor in every silky bite.

Why You’ll Love This Recipe:

You’ll fall head over heels for this slow cooker apple cinnamon cheesecake because it delivers all the rich, creamy decadence of traditional cheesecake without the hassle of a water bath, oven temperature fuss, or constant monitoring to prevent cracks. The gentle, even heat of the slow cooker creates an ultra-smooth texture that’s practically foolproof.

The combination of warm cinnamon spice infused throughout the filling and the tender, caramelized apple topping brings classic fall flavors to life in a dessert that’s both comforting and impressive. It’s make-ahead friendly, requires minimal hands-on time, and fills your home with an irresistible aroma. Whether you’re hosting a gathering or craving a cozy treat, this recipe turns simple ingredients into a show-stopping dessert everyone will rave about—plus, it’s easier than baking!

Yield: 10 slices

Slow Cooker Apple Cinnamon Cheesecake recipe

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Creamy slow cooker cheesecake with cinnamon spice, graham crust, and warm apple topping—easy, crack-free fall dessert perfection.

Prep Time 20 minutes

Cook Time 3 hours

Additional Time 6 hours

Total Time 9 hours 20 minutes

Ingredients

Crust

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
• ¼ cup brown sugar, packed
• ½ tsp ground cinnamon
• 5 tbsp unsalted butter, melted

Cheesecake Filling

• 24 oz (3 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• ½ cup sour cream or Greek yogurt, room temperature
• 3 large eggs, room temperature

Apple Cinnamon Topping

• 2–3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp butter
• Optional: ¼ cup chopped pecans for garnish

Instructions

1. Get everything ready and cozy — Grab your 6-quart slow cooker and line a 7-inch springform pan (or one that fits comfortably) with parchment on the bottom. Make those handy foil handles by placing two long crisscrossed foil strips under the pan so you can lift it out later. Super easy!
2. Create the dreamy crust — In a medium bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom (and slightly up the sides) of your springform pan. Pop it in the freezer for 10 minutes to set while you make the filling.
3. Whip up the silky filling — In a large bowl, beat softened cream cheese with both sugars and cinnamon until super smooth and fluffy (about 2–3 minutes). Scrape down the sides often for no lumps!
4. Add the good stuff — Mix in vanilla and sour cream until combined. Now add eggs one at a time, beating gently on low speed just until incorporated—don’t overmix here, friends!
5. Pour with love — Pull your crust from the freezer and pour the luscious cheesecake batter over it, smoothing the top with a spatula. Tap the pan gently to release any air bubbles.
6. Prep those gorgeous apples — In a small bowl, toss apple slices with brown sugar, cinnamon, and a pat of butter (cut into small pieces). This will create a warm, caramelized topping magic!
7. Slow cooker setup time — Place the springform pan inside your slow cooker (on the foil handles). Arrange the cinnamon-sugar apples evenly over the top of the batter—they’ll sink slightly and become tender and irresistible.
8. Cook low and slow — Cover and cook on LOW for 2–3 hours. Check at 2 hours—the edges should be set but the center should still have a gentle jiggle (like Jell-O). If needed, cook 30 minutes more.
9. Cool it down beautifully — Turn off the slow cooker, crack the lid slightly, and let the cheesecake cool inside for 1 hour. Then carefully lift it out using your foil handles and cool completely on the counter.
10. Chill, slice & serve — Refrigerate for at least 6 hours (overnight is dreamy). Remove the springform ring, slice with a warm knife, and garnish with extra pecans or a drizzle of caramel if you’re feeling fancy. Enjoy every cozy bite!

Notes

Always use low heat in the slow cooker to prevent curdling. A 7-inch springform pan fits most 6-quart slow cookers perfectly. The cheesecake will firm up significantly during chilling. Serve slightly chilled or at cool room temperature for the best texture and flavor.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 477Total Fat 32gSaturated Fat 19gUnsaturated Fat 13gCholesterol 143mgSodium 264mgCarbohydrates 42gFiber 1gSugar 38gProtein 8g

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 a 6-quart oval slow cooker for best results; round ones work but may need foil handles for easy removal.
• Create foil “handles” by layering two long strips of foil under the pan (crossing in the center) to lift the cheesecake out easily after cooking.
• Cook on low heat only—high heat can cause curdling or uneven texture.
• Don’t overmix the batter once eggs are added to prevent excess air and cracking.
• Let the cheesecake cool slowly in the turned-off slow cooker (lid slightly ajar) to minimize cracking.
• Chill for at least 6 hours (overnight is best) for clean slices and maximum flavor.
• Wipe the knife between cuts for perfect presentation.
• Test doneness by gently shaking the pan—the center should jiggle slightly like Jell-O.

Ingredients Notes:

Full-fat cream cheese is essential for that signature rich, velvety texture—reduced-fat versions can become watery in the slow cooker. Use room-temperature ingredients (especially cream cheese and eggs) for smooth blending without lumps. Graham cracker crumbs form a sturdy yet tender crust; crush them finely for best results.

Brown sugar in both the crust and topping adds deep molasses notes that pair beautifully with cinnamon. Fresh apples (Granny Smith or Honeycrisp) provide tartness and hold their shape during slow cooking—avoid overly soft varieties. Ground cinnamon brings warm, aromatic spice; use fresh for maximum flavor.

Eggs bind and add creaminess—large size is standard here. Sour cream or Greek yogurt lightens the filling slightly while adding subtle tang. Vanilla extract rounds out the sweetness. Optional chopped pecans on top add delightful crunch and nutty contrast.

Variations and Substitutions:

For a caramel twist, swirl in ¼ cup caramel sauce before cooking or drizzle on top. Swap graham crackers for gingersnap or cinnamon graham crackers for extra spice. Use apple pie spice instead of plain cinnamon for more layered flavor (½–¾ tsp). Make it gluten-free with GF graham-style crumbs or crushed cookies.

For a lighter version, try Neufchâtel cheese (though texture softens slightly). Add a pinch of nutmeg or cardamom for deeper fall warmth. Top with salted caramel, whipped cream, or toffee bits instead of plain pecans. For individual portions, use small oven-safe ramekins (adjust cook time down to 1.5–2 hours). No apples? Try sautéed pears or skip the topping for classic cinnamon cheesecake. Dairy-free? Use vegan cream cheese and plant-based yogurt/sour cream.

Storage Options:

Store covered in the refrigerator for up to 5 days—flavors deepen beautifully on day 2–3. Freeze whole (wrapped tightly in plastic and foil) or in slices for up to 2 months; thaw overnight in the fridge. Avoid freezing with fresh apple topping (it can get mushy)—add fresh when serving.

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