As I said two weeks ago, Slow Cooker Cheesecake is the only way to go! Not only is it so very easy, it doesn't heat up the kitchen while it slowly bakes and, most important of all, it comes out with a superb texture and no cracking.
This week I thought I'd do a version for chocolate lovers. Since I'm not one, I didn't want to make it completely chocolate. So I decided on a Slow Cooker Chocolate Swirl Cheesecake with a chocolate crust. Not wanting to run out to the store to buy chocolate wafers, I developed my own version of chocolate crumb crust using regular graham crackers and a little cocoa.
Of course, you don't have to use organic ingredients, but I always do. I figure it's one way I can take care of our health and do my bit for the planet. Just 5 simple ingredients for the crust and 6 for the filling. I have a 6-quart oval slow cooker with a wire rack. If yours is round, that's okay, too. If yours doesn't have a wire rack, make a ring of aluminum foil to set the pan on. There's always a way!
What kind of cheesecake do you like, and is there a kind you would like a recipe for? I take requests!
Slow Cooker Chocolate Swirl Cheesecake
(Makes one 7-inch cheesecake, 8 servings)
1 tablespoon unsalted butter, room temperature (for pan)
1 cup crushed graham cracker crumbs (6 whole crackers, 3.2 ounces)
1 tablespoon sugar
1 tablespoon natural unsweetened cocoa powder
3 tablespoons unsalted butter, melted
2 8-ounce packages cream cheese, each cut into 8 squares, room temperature
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup sour cream, room temperature
2 ounces bittersweet or semisweet chocolate, melted and cooled
1 Butter bottom and sides of a 7-inch springform pan with the softened butter. Cut a circle of parchment paper to fit the pan, press it in the buttered pan, then turn it over and press it into place. Combine crumbs, sugar, cocoa and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used your fingers or the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture evenly and firmly over the bottom of the pan.
2 With electric mixer on medium speed, mix cream cheese, sugar and vanilla until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well after each addition. On low speed, mix in sour cream just until well combined. Remove 3/4 cup of the cheesecake batter; set aside. Pour half the remaining batter into the prepared pan.
3 Stir together the reserved 3/4 cup of cheesecake batter and the melted and cooled chocolate until thoroughly combined. Place spoonfuls of the chocolate batter on top of the filling in the pan; pour the remaining half of the batter into the pan. Place spoonfuls of the remaining chocolate batter on top of the filling in the pan; cut through batter several times with a knife to make swirls (being careful not to disturb the crust).
5 Remove the lid and paper towels, and remove cheesecake to wire rack. Carefully run a knife around the edge of the cheesecake; cool for 1 hour. Run the knife around the edge again and remove the sides of the pan. Cover and chill for at least 6 hours (or up to 3 days) before serving.