Slow-Cooker Chocolate Marble Cheesecake
Recipes Cookies Desserts Holidays Slow Cooker
Description
Make a fantastic cheesecake in a springform pan in your slow cooker. It's easy and so good, you'll wish that you had done it sooner.
Ingredients
2/3 c. Nabisco or other chocolate wafer cookie crumbs
2 T. unsalted butter, melted
1/2 c. + 2 T. sugar, divided
2 8 oz. blocks full-fat cream cheese, softened
1 T. all-purpose flour
1 t. pure vanilla extract
2 large eggs, at room temperature
1/2 c. full-fat vanilla yogurt or sour cream
1/2 c. (4 oz.) chocolate chips, melted and cooled
Directions
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** Be sure that the springform pan will fit inside of your slow cooker before you begin.
Tear off a 2-foot length of aluminum foil; loosely crumple it into a long snake; coil the snake; place it in the slow–cooker to elevate the cheesecake above the water. Add a 1/2-inch of water.
Spray a 6 inch springform pan with non-stick cooking spray.
In a small bowl, combine cookie crumbs, melted butter, and 2 T. sugar; press it into the bottom and 1-inch up the sides of the springform pan.
In a food processor, combine cream cheese, remaining 1/2 c. sugar, flour, and vanilla until smooth. Add eggs, one at a time; process until smooth. Add the yogurt; process until smooth.
Transfer 1 c. batter to a bowl; stir in the melted chocolate.
Pour half of the vanilla batter into the pan; dollop half of the chocolate batter; repeat with the remaining batters.
Use a table knife or a wooden toothpick to make a few swirls through the batter to create a marble effect, but don't swirl too much.
Set the pan in the slow cooker; cover the lid with a large, clean kitchen towel to prevent condensation from dripping onto the cake; place covered lid on slow cooker.
Cook on High 2 hours, until cheesecake reaches 155° - 165° on an instant read thermometer. Turn off the slow cooker and let sit, covered for 1 hour. Carefully transfer to a rack to cool; refrigerate until chilled, about 4 hours, but preferably overnight.
Carefully remove the ring; set the cake on a plate. Using a slightly moistened knife, cut into wedges, wiping the blade after each cut.