Crockpot Dark Chocolate Swirl Cheesecake

Crockpot Dark Chocolate Swirl Cheesecake


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This rich and smooth cheesecake takes on a different form of cooking. Instead of using the traditional method of cooking, put to use your crockpot and cook this delicious dessert. You'll be pleasantly surprised with the results.

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Serving Size / Yield

5 servings


  • 8 graham crackers, crushed
  • 1/4 C butter, melted
  • 2 - 8 oz packages of low-fat cream cheese, softened
  • 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 C dark chocolate chocolate chips, melted, and slightly cooled

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To begin start by creating the graham cracker crust.  Crush 8 graham crackers and mix them with ¼ cup melted butter.  Mix together and press into either a spring form pan, 7-8 inch cake pan or whatever will fit into your crockpot.  In a separate bowl blend the softened cream cheese with ¾ cup of granulated sugar.  Continue blending your mix with 3 eggs and vanilla until thoroughly blended.  Continue blending the mixture until it is completely smooth.  Then begin pouring half the cream cheese mixture onto your graham cracker crust.  Be sure to leave the other half of the mixture in the bowl. 

Start melting the dark chocolate chips on either a stovetop or in your microwave.  Then after letting your chocolate cool pour the melted chocolate in the remaining cream cheese mixture.  Take spoonfuls of your chocolate cream cheese mixture and drop on top of the pan.  Swirl with a knife to create a marble look. 

Pour 2-3 cups of water into your slow cooker.  You will want enough water to steam the cheesecake for a few hours.  Place the cheesecake in the crockpot over the water on the bottom of the pot.  Cover and cook on high for 3 hours.  The most important part of cooking your cheesecake is to not lift the lid on the slow cooker.  Your cheesecake needs the heat to cook properly.  

 When finished and your cheesecake is thoroughly cooked run a knife along the edge of the cheesecake. Remove the cheesecake from the crockpot and let it cool on a baking rack for 30-40 minutes.  Transport the cheesecake into the refrigerator and store for about 6 hours or overnight. 

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