Crock Pot Chocolate Swirl Cheesecake

A simple chocolate swirl cheesecake baked in your slow cooker. Now you can enjoy homemade cheesecake without turning the oven on! 

A couple weeks back I posted a recipe on face book for a cheesecake that was baked in a crock pot. My first thought was you can bake a cheesecake in a crock pot? How cool is that! Well curiosity got the best of me, so I had to make it. I love using my crock pot for cooking and baking, especially in the summer. 

The cooking method I used for the Chocolate Swirl Cheesecake is the same method (water bath) I use to cook my overnight oatmeal. This cheesecake recipe only requires 7 ingredients, so it doesn't get any easier than that my friends.

I don't bake cheesecakes as often as I would like simply because I just can't bake them correctly. Well what I mean by correctly is without the cheesecake cracking in the middle. I know you can bake a cheesecake using the water bath method in the oven, but I've never tried it. 

What I love about the crock pot method is that a water bath is still used, but the pan sits on top of the water instead of directly in it. Placing the cheesecake pan above the water allows the cheesecake to steam instead of baking in the water.

This method does take a bit longer (3 hours), but it is so worth the wait. I love that this is pretty much a fix it and forget recipe and the cheesecake doesn't crack!!! This recipe is a winner in my book.

Goodness is all I can say because the cheesecake was out of this world good. I can't wait to try a few other flavor combinations and I already have a few in mind. I hope you enjoy the recipe. I have included a step by step photo tutorial.

Start by crushing the graham crackers to make the crust. Mix with the melted butter and press into a 7 or 8 inch spring form or cake pan. Set the crust aside and prepare the filling.

Using a hand mixer or your kitchen aid mix the softened cream cheese and sugar until smooth. Add the eggs one at a time; add the vanilla extract and continue mixing until the mixture is lump free.

Melt the chocolate or white chocolate chips, let cool slightly and add to the cream cheese mixture. If making the swirl cheese cake see the directions below. Add the cream cheese batter to the pan and set aside. 

Pour 2-3 cups of water into your slow cooker. You want enough water to steam your cheesecake for a few hours and not run out, but not so much water that it gets into your pan (The cheese cake pan fits snug and sits above the water).

Place the cheesecake in the crock pot over the water bath. Cover and cook on high for 3 hours or until a knife inserted in the middle comes out fairly clean, and the cheesecake does not jiggle. Do not remove the lid during the cooking process, it needs all that heat!

Cover and cook on high for 3 hours or until a knife inserted in the middle comes out fairly clean, and the cheesecake does not jiggle. If condensation starts to build up from the steam you can place 2 paper towels across the crock pot and then place the lid on top. I did not have that problem. Remove cheesecake and set on a baking rack to cool. Refrigerate for 6 hours or overnight until firm.

I have also used my 7 quart oblong crock pot (using an 8 inch cake pan) to bake this cheesecake.  

 

I have included recipes for two more crock pot cheesecakes: Crock Pot White Chocolate Strawberry Cheesecake & the Crock Pot Creamy Biscoff Cheesecake. 

Recipe source: The Hill Country Cook

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