Peanut Butter and Chocolate Crockpot Cheesecake
Serving Size / Yield
- 1 C low-fat graham cracker crumbs
- 2 tbsp brown sugar
- 3 tbsp butter
- 12 oz low-fat cream cheese, softened
- 2/3 C. brown sugar
- 2 large eggs
- 1/3 C. chunky peanut butter
- 1 tbsp. all-purpose flour
- 1/2 tsp. vanilla
- 1/2 C. dark chocolate chips, melted
Mix together the graham cracker crumbs with the brown sugar and melted butter. Pat this mixture into a 7-inch spring form pan.
In a large mixing bowl mix together the cream cheese and 2/3 cup brown sugar. Than slowly add the eggs and beat with a hand mixer for about 2 minutes. Add peanut butter, flour and vanilla and beat for about 2 more minutes. Pour all but ½ cup of the batter onto the spring form pan.
Combine and mix together the melted dark chocolate with the ½ cup of remaining batter. Then drizzle on top of the batter in the pan. Place your spring form pan into the crockpot. Cover and cook on high for about 2 ½ - 3 hours. Turn heat off and leave until cool enough to remove. Chill in the refrigerator before serving.