Chocolacinno Cheesecake (In Crockpot)

By luvs2cook

This is a rich, delicious cheesecake, appropriate to any occasion, and it’s a cinch to make in your slow cooker. Place a slice on a plate and accompany with fresh raspberries that have been tossed with sugar and a tiny bit of good quality balsamic vinegar.

Ingredients

• Crust
• 3/4 cup chocolate wafer crumbs
• 3 tbsp. melted butter
• 1/4 cup granulated sugar
• Cheesecake
• 2 pkg. (8 oz. each) cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup whipping cream
• 1 tsp. vanilla extract
• 2 tbsp. strong coffee
• 1 cup semisweet chocolate chips
• 1/4 cup coffee-flavored liqueur, such as Kahlua

Details

Servings 8

Preparation

Step 1

YOU WILL NEED: 7 -inch well-greased springform pan OR 7-inch (6 cup) soufflé dish lined with greased heavy-duty foil and 1 lg. (minimum 5 quart each) oval slow cooker.

In a bowl, combine chocolate wafer crumbs, melted butter and sugar. Press the mixture into the bottom of prepared pan. Place in freezer until ready for use.

TO MAKE CHEESECAKE: In a large bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, until incorporated. Beat in whipping cream and vanilla.

In a saucepan, over low heat, combine coffee, chocolate chips and Kahlua. Cook, stirring, until melted. Pour into cheese mixture and beat until thoroughly combined. Spoon over prepared crust and cover tightly with aluminum foil, securing with a string.

Place pan in slow cooker stoneware and pour in enough boiling water to come 1-inch up the sides. Cover and cook on HIGH for 3 to 4 hours or until edges are set and center is just slightly jiggly.

Remove from slow cooker and chill thoroughly, preferably overnight, before serving.

TIP: To ensure that the cake lifts off the pan intact, spray pan with non-stick vegetable spray. For added insurance, cover the bottom of the cake pan with a parchment circle, cut to size.