Slow Cooker Chocolate Cheesecake Recipes

SLOW COOKER CHEESECAKE

Steps:

• Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.
• Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.
• In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.
• Oven Instructions:
• Preheat oven to 325 degrees F.
• Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.

SLOW COOKER CHOCOLATE CHEESECAKE

Steps:

• 1. Loosely roll 24 by 12-inch piece of foil into 1-inch cylinder. Bend sides in to form oval ring that measures 8 inches long by 5 inches wide. 2. Fill slow cooker with ½ inch water (about 2 cups) & place foil ring in bottom. (Foil will act as rack to elevate cheesecake above water.) 3. Remove cream cheese from refrigerator & let sit on counter until softened, 30-60 mins. 4. Remove eggs from refrigerator & let sit on counter until room temperature, 30-60 mins. 5. Chop chocolate. 6. Microwave chocolate in bowl at 50% power, stirring occasionally, until melted, 1-2mins; let cool slightly. 7. Pulse chocolate sandwich cookies in food processor to fine crumbs, about 20 pulses. 8. Melt 2 Tbsp unsalted butter & cool slightly. Combine crumbs & melted butter in bowl until evenly moistened. 9. Transfer crumbs to 6" springform pan &, using bottom of dry measuring cup, press crumbs evenly into pan bottom. 10. Wipe out processor bowl. 11. Process softened cream cheese, 2/3 cup granulated sugar, and ¼ tsp salt in now-empty food processor until combined, about 15 seconds, scraping down sides of bowl as needed. 12. Add chocolate, sour cream, eggs, cocoa powder, & vanilla. Process until just incorporated; do not overmix. 13. Pour filling into prepared pan & smooth top. 14. Set cheesecake on prepared rack, cover, & cook until cake registers 150 degrees, 1½ to 2½ hours on high. 15. Turn off slow cooker and let cheesecake sit for 1 hour (keeping slow cooker covered). 16. Transfer cheesecake to wire rack. Run small knife around edge of cake; gently blot away condensation using paper towels. Let cool in pan to room temperature, about 1 hour. 17. Cover with plastic wrap; refrigerate until well chilled, at least 3 hours or up to 3 days. 18. About 30 minutes before serving, run small knife around edge of cheesecake, then remove cheesecake, sliding onto serving dish. 19. Slice cake, dipping knife blade into hot water and wiping it clean after each slice.

CROCK-POT / SLOW-COOKER CHEESECAKE

Steps:

• In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
• In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
• Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
• Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
• Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.