Slow Cooker Peanut Butter Cheesecake recipe

Indulge in this creamy, no-fuss Slow Cooker Peanut Butter Cheesecake that combines smooth peanut butter with velvety cream cheese for an ultra-decadent treat. Cooked low and slow in your crockpot, it delivers perfect texture with a buttery graham cracker crust and optional chocolate swirls or toppings for peanut butter lovers everywhere.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Slow Cooker Peanut Butter Cheesecake because it’s incredibly easy—no water bath hassles, no oven required, and minimal hands-on time. The slow cooker gently bakes the cheesecake to silky perfection, preventing cracks and delivering that dense yet creamy texture everyone craves.

The bold peanut butter flavor shines through in every bite, making it taste like a giant peanut butter cup in cheesecake form. It’s ideal for busy days when you want a show-stopping dessert without heating up the kitchen, and it impresses at potlucks, family gatherings, or as a special treat. Plus, the make-ahead nature means less stress and more enjoyment!

Yield: 12 slices

Slow Cooker Peanut Butter Cheesecake recipe

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Creamy slow cooker peanut butter cheesecake with graham crust—easy, crack-free, and irresistibly nutty.

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 6 hours

Total Time 8 hours 20 minutes

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 24 oz (3 blocks) full-fat cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• ½ cup sour cream, room temperature
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• Optional: ¼ cup heavy cream for extra silkiness

Optional Toppings:

• Whipped cream, melted chocolate drizzle, chopped peanuts, or Reese's pieces

Instructions

1. Get your slow cooker ready and prep the pan — Grab a 7-inch springform pan (perfect size for most slow cookers) and wrap the outside tightly with 2-3 layers of aluminum foil to keep water out. Lightly grease the inside with butter or nonstick spray. Place a trivet or crumpled foil balls in the bottom of your slow cooker to elevate the pan.
2. Make the dreamy graham cracker crust — In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly and evenly into the bottom (and slightly up the sides if you like) of the springform pan. Use the bottom of a glass for a smooth, compact crust.
3. Whip up the luscious peanut butter filling — In a large bowl, beat the softened cream cheese with an electric mixer until super smooth and fluffy (about 2 minutes). Scrape down the sides often so everything blends perfectly.
4. Add that irresistible peanut butter magic — Beat in the creamy peanut butter until fully combined and velvety—no lumps allowed! Your kitchen will smell amazing right about now.
5. Sweeten and enrich the batter — Mix in the sugar, sour cream, and vanilla extract on medium speed until everything is creamy and well incorporated. Taste it here (it's safe!) and smile at the peanut butter perfection.
6. Gently add the eggs — One at a time, add the eggs, beating on low speed just until each one disappears into the batter. Overmixing here can lead to cracks, so keep it gentle and loving.
7. Pour and smooth — Pour the thick, gorgeous filling over your prepared crust. Tap the pan gently on the counter a few times to release air bubbles, then smooth the top with a spatula for that picture-perfect look.
8. Slow cook to creamy bliss — Place the pan in the slow cooker, cover with the lid, and cook on LOW for 2 hours. Check around 1.5 hours—the edges should be set, but the center should still jiggle slightly like custard. If needed, add 15-30 more minutes.
9. Cool it down slowly — Turn off the slow cooker, crack the lid open, and let the cheesecake sit inside for 1 hour to cool gradually—this helps prevent cracks and sinking.
10. Chill and serve with joy — Remove the pan, uncover, and refrigerate for at least 6 hours (overnight is magic). Run a knife around the edge, release the springform, slice, and top with your favorites—drizzle chocolate, pile on whipped cream, or sprinkle peanuts. Enjoy every decadent bite!

Notes

This recipe uses a 7-inch springform pan for best results in a standard slow cooker; adjust cook time slightly for larger pans. Always use low heat to avoid overcooking or curdling. The cheesecake firms up beautifully during chilling, so don't skip that step!

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 519Total Fat 39gSaturated Fat 18gUnsaturated Fat 20gCholesterol 125mgSodium 307mgCarbohydrates 37gFiber 1gSugar 31gProtein 10g

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- or 7-quart oval slow cooker and place the springform pan on a trivet or crumpled foil balls to elevate it above the water for even cooking and to avoid sogginess.
• Wrap the outside of the springform pan tightly in 2-3 layers of heavy-duty foil to prevent any water seepage.
• Let the cheesecake cool gradually in the slow cooker (lid off) to minimize cracking from sudden temperature changes.
• For the smoothest filling, bring all ingredients (especially cream cheese and eggs) to room temperature before mixing.
• Avoid overmixing the batter once eggs are added to prevent incorporating too much air, which can cause cracks or puffing.
• Test doneness by gently shaking the pan—edges should be set, but the center should have a slight jiggle like Jell-O.
• Chill for at least 6 hours (overnight is best) for clean slices and full flavor development.

Ingredients Notes:

Full-fat cream cheese is essential for that rich, velvety texture—lower-fat versions can make the cheesecake watery or grainy. Creamy peanut butter (like Jif or Skippy) works best over natural varieties, as natural peanut butter can separate and affect consistency. Granulated sugar sweetens without overpowering the nutty flavor, while a touch of vanilla extract enhances the overall taste.

Eggs provide structure and creaminess; use large eggs at room temperature for even blending. Graham cracker crumbs form a classic buttery crust that pairs perfectly with peanut butter—chocolate graham crackers can add extra decadence. Sour cream adds subtle tang and extra moisture for a luxurious mouthfeel.

Variations and Substitutions:

For a chocolate-peanut butter twist, swirl in melted chocolate or chopped Reese’s cups into the batter before cooking. Use a chocolate cookie (Oreo) crust instead of graham crackers for a cookies-and-cream vibe.

Make it gluten-free with gluten-free graham-style crumbs or cookies. For a lighter version, substitute part of the cream cheese with Greek yogurt, though it may alter creaminess slightly. Add chopped peanuts or mini peanut butter cups on top after cooking for crunch. If peanut allergies are a concern, swap peanut butter for sunflower seed butter or cookie butter. Top with whipped cream, hot fudge, caramel drizzle, or fresh berries for endless customizations.

Storage Options:

Store leftovers in the refrigerator, covered or in an airtight container, 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. Avoid freezing with toppings like whipped cream, as they may not hold texture well.

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