Crock Pot Chocolate Swirl Cheesecake

By KSmitherman

Ingredients

• 8 - graham crackers, crushed
• 1/4 - cup butter, melted
• 2 - 8 oz packages of cream cheese, softened
• 3/4 - cup sugar
• 3 - eggs
• 1 - teaspoon vanilla extract
• 3/4 - cup semi sweet chocolate chips, melted, and slightly cooled

Preparation

Step 1

Start by making the graham cracker crust. Crush 8 graham crackers, and mix with 1/4 cup melted butter in a small bowl. Mix with a fork until just combined, and press into a 7 - 8 inch spring form pan, or something similar. (a 7 - 8 inch cake pan will work really whatever will fit in your crock pot).

In a bowl blend the softened cream cheese with 3/4 cup of granulated sugar with a hand mixer or kitchen aid. Slowly add 3 eggs, one a time, then vanilla, mixing until thoroughly blended. Continue to beat for three more minutes, creating a smooth lump free mixture.

Melt the chocolate chips in a small bowl on the defrost setting of your microwave. Using the defrost setting will the chocolate chips, but not get them too hot. Pour half the cream cheese mixture into your pan, leaving half in the bowl.

Pour the chocolate mixture into the remaining batter. Be sure this mixture has cooled slightly to prevent from cooking the eggs in your batter. Drop the chocolate batter by the spoonful into the pan, and swirl with a knife to create a marbled look.

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.

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!

When finished, run a knife along the edge of the cheesecake, turn off the slow cooker, and allow it to cool for an hour in the crock pot, before transporting it to the fridge. ( I just removed it from the crock pot and let it cool on a cooling rack)

Store cheesecake in the refrigerator for at least 6 hours or overnight before serving.