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

Recipe by Southern Living November 2013

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary test

hands-on:
19 mins
total:
11 hrs 49 mins
Yield:
Makes 8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Source

Our Best Slow Cooker Suppers

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