Slow-Cooker Chocolate Cheesecake

By BlueSchmoo

Ingredients

• 4 Ounces semisweet chocolate
• 8 chocolate sandwich cookies*
• 2 Tablespoons unsalted butter
• 18 Ounces cream cheese**
• 2/3 Cup (4 2/3 ounces) sugar
• 1/4 teaspoon salt
• 1/4 Cup sour cream
• 2 Large eggs
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Any brand of chocolate sandwich cookies (including Oreos) will work well here, but avoid any “double-filled” cookies because the crust won’t set properly.
• Don’t use low-fat or nonfat cream cheese in this recipe.

Details

Servings 8
Adapted from onlinecookingschool.com

Preparation

Step 1

1. Loosely roll 24 by 12-inch piece of foil into 1-inch cylinder. Bend sides in to form oval ring that measures 8 inches long by 5 inches wide.

2. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil ring in bottom. (Foil will act as rack to elevate cheesecake above water.)

3. Remove 18 ounces cream cheese from refrigerator and let sit on counter until softened, 30 to 60 minutes. Remove 2 large eggs from refrigerator and let sit on counter until room temperature, 30 to 60 minutes.

4. Chop 4 ounces semisweet chocolate, Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes; let cool slightly.

5. Pulse 8 chocolate sandwich cookies in food processor to fine crumbs, about 20 pulses. Melt 2 tablespoons unsalted butter and cool slightly. Combine crumbs and melted butter in bowl until evenly moistened. Transfer crumbs to 6-inch springform pan and, using bottom of dry measuring cup, press crumbs evenly into pan bottom.

6. Wipe out processor bowl. Process softened cream cheese, 2/3 cup granulated sugar, and ¼ teaspoon salt in now-empty food processor until combined, about 15 seconds, scraping down sides of bowl as needed.

7. Add chocolate, ¼ cup sour cream, 2 room temperature eggs, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla. Process until just incorporated; do not overmix. Pour filling into prepared pan and smooth top.

8. Set cheesecake on prepared rack, cover, and cook until cake registers 150 degrees, 1½ to 2½ hours on high. Turn off slow cooker and let cheesecake sit for 1 hour (keeping slow cooker covered).

9. Transfer cheesecake to wire rack. Run small knife around edge of cake; gently blot away condensation using paper towels. Let cool in pan to room temperature, about 1 hour.

10. Cover with plastic wrap; refrigerate until well chilled, at least 3 hours or up to 3 days.

11. About 30 minutes before serving, run small knife around edge of cheesecake, then remove sides of pan, Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving dish. Dip blade of slicing knife into hot water and wipe it clean with dish towel. Slice cake, dipping knife blade into hot water and wiping it clean after each slice.