Peanut Butter and Chocolate Crockpot Cheesecake

Peanut Butter and Chocolate Crockpot Cheesecake


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Be careful this delicious peanut butter and chocolatey cheesecake will have you wanting seconds, thirds and fourths.

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Serving Size / Yield

5 servings


  • Crust:
  • 1 C low-fat graham cracker crumbs
  • 2 tbsp brown sugar
  • 3 tbsp butter
  • Filling:
  • 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

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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. 

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