Mom always said the best gifts come from the kitchen. This one had her scraping the bowl clean.

Mom always said the best gifts come from the kitchen, and this 5-ingredient slow cooker strawberry cheesecake is the kind that used to make her scrape the bowl clean before it ever hit the table. It’s the sort of simple, creamy dessert you can stir together in a few minutes, tuck into the slow cooker, and let it gently bake while you go about your day. This recipe leans on good old cream cheese, a staple in Midwestern kitchens since church potlucks first discovered the magic of ‘refrigerator cheesecakes.’ The slow cooker keeps the texture silky and tender, and a bright strawberry topping gives it that Sunday-supper finish my mother would have called “company fancy” even if it was just for us.

Serve the cheesecake chilled, right in its slow cooker insert or lifted out and sliced, with an extra spoonful of strawberry topping on each piece. A cup of hot coffee or tea balances the richness, while a glass of cold milk makes it feel like a farmhouse treat. If you want a little something on the side, simple butter cookies or plain shortbread are perfect for catching any stray drips of strawberry sauce. For holidays or special birthdays, I like to scatter a few extra fresh berries around the serving plate and let folks help themselves family-style at the table.

Servings: 8

1 1/2 cups graham cracker crumbs

Prepare the slow cooker: Place a metal or silicone rack, or a folded kitchen towel, in the bottom of a large slow cooker. This keeps the cheesecake pan from sitting directly on the heat. Add about 1 inch of hot tap water around the rack to create a gentle water bath. Lightly grease a 7-inch or 8-inch round springform pan or a deep round cake pan that fits inside your slow cooker.

Make the crust: In a medium bowl, stir together the graham cracker crumbs and melted butter until the mixture looks like damp sand and holds together when pressed. Pour the mixture into the prepared pan and press it firmly and evenly across the bottom and slightly up the sides with your fingers or the bottom of a measuring cup. Set aside while you mix the filling.

Mix the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until very smooth and no lumps remain, scraping down the sides of the bowl as needed. Add the sugar and beat again until creamy and well blended. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overbeat once the eggs are in; you want a smooth batter without whipping in too much air.

Fill the pan: Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Carefully cover the top of the pan tightly with foil to prevent condensation from dripping onto the cheesecake as it cooks.

Slow cook the cheesecake: Lower the covered pan onto the rack or towel inside the slow cooker. Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the edges are set and the center is mostly set but still has a slight, gentle wobble when you nudge the pan. Cooking times vary by slow cooker, so start checking around 2 1/2 hours.

Cool gradually: Turn off the slow cooker and prop the lid open slightly with a wooden spoon. Let the cheesecake sit in the warm cooker for 30 minutes to cool slowly and reduce cracking. Carefully lift the pan out (use oven mitts) and remove the foil. Run a thin knife around the edge to loosen the cheesecake from the sides of the pan. Let it cool to room temperature on a rack, about 1 to 1 1/2 hours.

Chill until set: Once cooled to room temperature, cover the cheesecake and refrigerate for at least 4 hours, or overnight, until fully chilled and firm. This resting time lets the texture become silky and sliceable.

Add the strawberry topping: Just before serving, spread the strawberry pie filling or thick strawberry topping evenly over the chilled cheesecake. If you like the look of the process shot, arrange a few extra fresh strawberry slices on top in a circle for a pretty finish, keeping the surface smooth and glossy.

Serve: Remove the outer ring if using a springform pan, slice the cheesecake with a sharp knife wiped clean between cuts, and serve each piece with a generous spoonful of the strawberries from the top. Store any leftovers covered in the refrigerator and enjoy within 4 to 5 days.

For a slightly tangier flavor, you can replace 1/4 cup of the sugar with 1/4 cup sour cream, but keep the total ingredient list to five by using fresh sliced strawberries instead of prepared pie filling as your topping. If you prefer a chocolate twist, swap the graham crackers for chocolate cookie crumbs while keeping the butter amount the same. For a lighter texture, beat in one extra egg white with the eggs, but take care not to overmix. If you don’t have a springform pan, use a deep round cake pan lined on the bottom with parchment; once chilled, you can gently loosen the sides and lift slices out, even if you can’t unmold it perfectly. For smaller households, you can halve the recipe and use a smaller pan; check doneness earlier, around 2 to 2 1/2 hours. Food safety tips: Always start with cream cheese and eggs that have been properly refrigerated and are within their use-by dates. Soften cream cheese at cool room temperature for no more than about 1 hour to keep it out of the danger zone. Cook the cheesecake until the center is mostly set; undercooking can leave the eggs partially raw. Once cooled to room temperature, refrigerate the cheesecake promptly and keep it chilled until serving. Do not leave the finished cheesecake at room temperature for more than 2 hours, and discard if it has sat out longer than that. Leftovers should be stored tightly covered in the refrigerator and not kept beyond 4 to 5 days.