Crockpot Cheesecake Recipe

Scroll down to see more cheesecake recipes, including more for the slow cooker.

Ingredients:

Crust:
3/4 cup vanilla wafer crumbs or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted
Filling:
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate chips

Preparation:

Combine crust ingredients and pat into a 7-inch springform pan.

Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in chocolate chips; pour into prepared pan. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

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Ricotta Amaretto Cheesecake
Apple-Nut Cheesecake
Chocolate-Amaretto Cheesecake

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Crockpot Dessert Recipes Index
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