the gingered whisk

Slow Cooker  Hot Chocolate Cheesecake

“Slow Cooker hot chocolate cheesecake is an easy, creamy, and delicious dessert recipe that gets its inspiration from a favorite winter beverage. This homemade cheesecake is made in the slow cooker and produces a perfectly beautiful and delicious chocolate cheesecake time after time!”

- The Gingered Whisk

Chocolate

Main Ingredient

Crust: – 3/4 cup crushed oreo – 2 tablespoons butter, melted Filling: – 16 ounces (2 blocks) cream cheese, softened – 1/2 cup sugar – 1 teaspoon vanilla extract – 2 large eggs – 1 cup semi sweet chocolate chips Topping: – 7 ounce jar marshmallow fluff – 1/4 cup Mini Chocolate Chips – 1/2 cup Mini Marshmallows – Powdered Hot Chocolate Mix

Ingredients

Slow Cooker  Hot Chocolate Cheesecake Recipe

Yield

9 Servings

Prep Time

15 Minutes

Total Time

6 hours  15 minutes

Arrow

1. Form some aluminum foil into 3-4 balls of the same size and place them in the bottom of the slow cooker. This is what your cheesecake will sit on.

Prepare the Slow Cooker:

2. Ensure that the springform pan will sit flat and evenly on the tin foil balls.

Prepare the Slow Cooker:

1. In a medium bowl mix together the oreo crumbs and the melted butter.

Mix the crust:

2. Spray a 6-inch springform pan with cooking spray.

Mix the crust:

3. Press the crust mixture into the bottom of the prepared springform pan and just a bit up the sides.

Mix the crust:

1. Melt the chocolate chips in a microwave safe bowl in 30 second increments until fully melted, set aside.

Mix the filling:

2. In a medium sized mixing bowl, use a hand mixer to whip the cream cheese and sugar together until it is fluffy.

Mix the filling:

3. Next add in the eggs and vanilla and combine.

Mix the filling:

4. Next mix in the melted chocolate until all combined.

Mix the filling:

5. Pour the cheesecake into the springform pan.

Mix the filling:

1. Pour about ½ an inch of hot water into the bottom of the slow cooker, careful to not get any in the cheesecake.

Baking the cheesecake:

2. Place the pan on the foil balls, ensuring that it sits evenly and flat.

Baking the cheesecake:

3. Cook on high for 1 ½ to 2 hours or until the middle slightly jiggles when tapped.

Baking the cheesecake:

4. Turn off the slow cooker and leave the cheesecake in for 1 hour, covered with the lid.

Baking the cheesecake:

5. Remove the cheesecake from the slow cooker and cool on a wire rack on the counter.

Baking the cheesecake:

6. Place the cheesecake in the refrigerator for 4 hours.

Baking the cheesecake:

1. Top the cheesecake with the marshmallow fluff, chocolate chips and mini marshmallows.

Serving:

2. Sprinkle just a pinch or two of hot chocolate mix over the top.

Serving:

3. Serve!

Serving:

Enjoy!

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