18 September 2014

Slow Cooker Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake / www.delightfulrepast.com

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) 

The Crust

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

The Filling

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). 


4 Place rack in bottom of cooker, and add water to just below the rack (that's about 2 1/2 cups in the Cuisinart MSC-600 Multicooker). Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. (The paper towels will prevent condensation falling from the lid onto your cheesecake.) Set to Slow Cook on High for 2 hours; do not lift lid. Turn off the heat and let stand for 1 hour; do not lift lid until the hour is up.

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.


38 comments:

Cranberry Morning said...

I recently got rid of my slow cooker that would accommodate my springform pan. :-((( I have a large oval one, a 6" one, and a wee one I use for infusing my oils for soap. Who would know that I need a fourth! Lol. My favorite cheesecake is plain with berries or my apple or pumpkin cheesecake. I only like chocolate if its very dark. Anyway, I would love to try this method! Thanks for the recipes.

Jean | Delightful Repast said...

Thanks, Judy! Sounds like you're well stocked with slow cookers - maybe you should just get another springform pan! :D Measure the inside width of your large oval and then get a springform pan that will fit inside it; I'll do the math for the cheesecake!

TexWisGirl said...

oh, dear, that looks/sounds good!

thanks for coming by today!

Richard Sheppard said...

Mmmmmm mmmmm! You got me on this one. I love cheesecake. Will save this one for later. Looks relish!

Jean | Delightful Repast said...

Theresa, thanks! I was so amused by your description of yourself, and I am so in agreement with you about shopping, malls, Disneyland and cruises!

Jean | Delightful Repast said...

Thanks, Richard! Something I think you'll like about it is that it is chocolate cheesecake, not just melted chocolate, that makes the swirls.

Arlene Grimm said...

Thanks for visiting my blog today!! l love making new blog friends and I must say, that cheesecake looks just delicious!!

Jean | Delightful Repast said...

Arlene, thanks so much! So glad you stopped by Delightful Repast!

Linda Kay said...

Looks yummy. I made an apple cheesecake in the oven today, and it looks like it is setting up nicely. We'll give it a try tomorrow. Supposed to drizzle a bit of caramel sauce on top...maybe some whipped cream.

Jean | Delightful Repast said...

Thanks, Linda! I like apple cheesecake, too. Definitely drizzle on the caramel sauce and pile on the whipped cream! The domestic apples are just now coming in here, so I can start making my apple desserts.

Amy Marie Orozco said...

You have rocked my world! I had no idea you could set a pan inside a slow cooker. This recipe sounds great. Thanks.

deb @ frugal little bungalow said...

Oh this was the wrong post to read before dinner, lol! Twice as hungry now :)

Jean | Delightful Repast said...

Amy, thank you so much! I love to rock someone's world! Yeah baby!

Jean | Delightful Repast said...

Deb, I know what you mean - I hate it when that happens! :D

My Garden Diaries said...

This sounds and looks amazing!!!!! I love stopping by your blog for inspiration!!!! Happy weekend to you!

Angie Schneider said...

I guess I really must get an oval springform pan so I can use my slow cooker to make a cheesecake. Your swirled cheesecake looks marvelous, Jean.

Tanna at The Brick Street Bungalow said...

This sounds so yummy!! I love to use my crock pot, but have never "baked" in it!! Thank you. blessings ~ tanna

Jean | Delightful Repast said...

Nicole, thank you! And My Garden Diaries provides the inspiration *I* need in the garden.

Jean | Delightful Repast said...

Angie, no oval pan needed - just an easy-to-find 7-inch round. I do love having an oval slow cooker - it fits so many more things than my old (smaller) round one.

Jean | Delightful Repast said...

Tanna, it's a great way to bake during hot weather - you're gonna love it!

Thomas "Sully" Sullivan said...

NOT a chocolate lover? You poor thing. Have you contacted the Red Cross? There must be a rehabilitation program somewhere in the government bureaucracy for you, else, what am I paying taxes for!?! You are to be commended all the more for your chocolate cheesecake initiative. Pavlov’s dog has nothing on me after reading your recipe. And, yes, I request any future cheesecake coverage you are willing to expend. Caramel swirl would be good, and anything with pecans, cherries or blueberries. Also strawberries, white chocolate and…well, you get the picture. Any cheesecake except broccoli cheesecake. Blah. Now I’ve gone and poisoned my taste buds. Must high me to Byerly’s for some sinful indulgence! Oh…and 5 cleavers to the chocolate cheesecake!

Jean | Delightful Repast said...

Sully, thank you for the 5 cleavers! Chocolate was my favorite flavor of most anything up until about age 25, then I got over it -- not completely over it -- I still like it once in a while. But I no longer always choose chocolate over other wonderful flavors. If you like caramel, as I do, be sure to come back next week!

Amy at love made my home said...

Mmmmmmmmmm Scrummy!!! xx

Jean | Delightful Repast said...

Amy, thanks. Come back next week for an English pudding!

Pom Pom said...

Hi Jean! Thank you for stopping by my blog! Your slow-cooker cheesecake sounds delicious and I like the simple ingredients. Great blog! I'll be back.

Jean | Delightful Repast said...

Karen, thank you so much! I think you might like next Thursday's recipe as well (I post just once a week, nearly always on Thursday).

Jo said...

It looks delicious. I don't use my slow cooker to its full potential.

Mari said...

This looks and sounds delicious! Thanks for posting, I'm going to try it. Thanks also for stopping by my blog.

Jean | Delightful Repast said...

Jo, thank you. I don't either. Just getting started, really.

Jean | Delightful Repast said...

Thanks, Mari. DO let me know how it turns out for you!

Sippity Sup said...

Looks like a op-art painting (in the most delicious way). GREG

Jean | Delightful Repast said...

Thanks, Greg! Especially nice coming from an artist like yourself!

frayedattheedge said...

That looks delicious! I wouldn't have thought of making a cheesecake in the slow cooker - I may have to try this next time we have guests! I also like the idea of the breakfast in the previous post - again it would be good for when we have visitors. Just ask if you want any more ideas for your "limey" days!!

Jean | Delightful Repast said...

Anne, thank you so much! Of course, one of the main menu "musts" on Limey Day is scones. Our biggest problem is narrowing down the possibilities of what to watch!

Brooks said...

Jean! The execution of this cake is so much fun! Clever, really. Beyond the method, though, is the eye-catching swirl you achieved. Lovely work, my friend.

Jean | Delightful Repast said...

Brooks, thank you so much! Since you are a professional baker of such artistry, that is quite a compliment!

Cattails said...

My sis lives in MO and when we spoke by phone today we were discussing cheesecake. Thx so much for the recipe. I will fwd it to her.

Have a good night.

Jean | Delightful Repast said...

Mildred, thank you so much! And be sure to tell her to look at the blog this Thursday when I'll be posting Pumpkin Swirl Cheesecake.

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