A buttery crust, velvety smooth filling and tart berry topping make this Crockpot Express Cheesecake worthy of any celebration! 
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Crockpot Express Cheesecake with Triple Berry Sauce

Smooth and creamy cheesecake on a buttery graham cracker crust and topped with a tart berry sauce
Course Dessert
Cuisine American
Keyword cheesecake, CPE, Crockpot Express, pressure cooker, berry sauce
Prep Time 20 minutes
Cook Time 20 minutes
Chilling 4 hours
Total Time 40 minutes
Servings 8 slices
Calories 245kcal
Author Nicole Burkholder

Ingredients

For crust:

  • 3/4 cup graham cracker crumbs (about 6 crackers)
  • 2 tbsp sugar
  • 2 tbsp butter, melted

For cheesecake filling:

  • 2 pkg (8 oz each) cream cheese room temperature
  • 3/4 cup sugar
  • 2 tbsp sour cream
  • 1 tbsp flour
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 large eggs room teperature

For triple berry sauce

  • 1 tbsp corn starch
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 2 cups strawberries chopped

Instructions

For crust

  • Spray a 7" springform pan with nonstick spray. In a small bowl, combine the graham cracker crumbs, sugar and butter. Spread evenly in the bottom of the pan and about 1" up the sides (at the most.) Freeze for 10 minutes.

For cheesecake filling

  • In a large bowl, mix the cream cheese, and sugar at medium speed until smooth. Mix in sour cream, flour, vanilla and salt until just blended. Add the eggs and mix again until just blended. Do not over mix! Pour batter into the crust. 
  • Gently tap the pan on the counter to bring air bubbles to the surface. Pop these with a toothpick or fork and then smooth out the top with a spatula. Cover with foil. (This is not required, but I prefer to keep as much water off the top of the batter as possible, and for this size batter/pan it did not affect cooking time.)
  • Pour 1 cup water into the cooking pot and place the trivet in the bottom. Center the springform pan on a sling and carefully lower it into the cooking pot. Close and lock the lid, turning the steam release valve to closed. Select Beans/Chili and press Start/Stop. (High pressure, 20 minutes)
  • When the cook time ends, release pressure naturally for 10 minutes and finish with a quick pressure release. Carefully remove the pan with the sling and cool on a wire rack to room temperature. Recover with foil and place in the refrigerator for at least 4 hours (overnight is better.)

For Triple Berry Sauce

  • In a medium sauce pan, mix cornstarch and cold water. DO NOT HEAT until the corn starch has dissolved. Add the sugar and turn on the heat to medium/high. 
  • After one minute, add the fruit and stir to combine. Bring to a boil, then lower the heat to low and simmer for about 10 minutes. Remove from heat and cool to thicken.

Notes

  • Take your time getting the air bubbles to come to the surface
  • Dab away any condensation with a paper towel
  • Use a hand mixer, rather than a stand mixer to avoid over beating¬†

Nutrition

Serving: 1slice | Calories: 245kcal | Carbohydrates: 47g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 104mg | Potassium: 107mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3.9% | Vitamin C: 29% | Calcium: 2.5% | Iron: 4.5%