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Crock Pot Chocolate Amaretto Cheesecake

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This easy cheesecake is baked in a 7-inch springform pan in the slow  cooker. Before you begin, make sure you pan fits in your slow cooker. 


  • 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


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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