Photo: Jennifer Davick; Styling: Lydia DeGaris PursellĀ 
Hands-on Time
19 Mins
Total Time
11 Hours 49 Mins
Yield
Makes 8 Servings

Cheesecake in the slow cooker? You betcha! Don't miss out on this decadent Chocolate-Peanut Butter Cheesecake.

How to Make It

Step 1

Combine crushed sandwich cookies in a medium bowl; stir well. Press crumb mixture on bottom and 1 inch up sides of a lightly greased 8-inch springform pan. Set aside.

Step 2

Microwave peanut butter morsels in a microwave-safe bowl at High 1 minute or until melted, stirring after 30 seconds. Microwave semisweet chocolate morsels in a separate microwave-safe bowl at High 1 minute or until melted, stirring after 30 seconds.

Step 3

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add whipping cream and vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

Step 4

Add 1/4 of cream cheese mixture to melted peanut butter morsels, stirring until well blended. Add remaining 3/4 of cream cheese mixture to melted chocolate morsels, stirring until blended. Pour chocolate batter into prepared crust. Spoon peanut butter batter, by tablespoonfuls, over chocolate batter; gently swirl with a knife.

Step 5

Pour water to a depth of 1/2 inch into a 6-qt. round slow cooker. Place small round wire rack in slow cooker. Place cheesecake on wire rack. Place 3 layers of paper towels across top of slow cooker; cover with lid. Cook on High 2 1/2 hours or until cheesecake is set.

Step 6

Remove cheesecake from slow cooker, and gently run a knife around edge of cheesecake to loosen. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 hours.

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