This post is sponsored by the Crock-Pot® brand. All opinions are mine alone.
When it come to desserts I’m all about simple, not too hard ones to make. This double chocolate espresso cheesecakes is one of the reasons why I fell in love with cheesecakes. It’s so GOOD! And it’s so easy to make! But, get this…. I made it in my Crock-Pot® Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker!! I know you’re probably shocked to read that I made cheesecake in a slow cooker, but it’s totally possible! I was surprised the first time I heard that it could be done, but when I thought about why it all made sense.
The reason it works so well is because the cake is able to steam because the lid closes! So instead of doing the whole water bath business in the oven, you just put a little water in the bottom of the pot and put the cheesecake on top and close the lid. I also did not use a springform pan for this cake. All you need is a 6-inch cake pan that’s lined with parchment paper. You’re going to put the crust and cheesecake batter on top of the parchment paper so that when it cools you can just lift it out of the pan.
This cake is loaded with chocolate and real espresso. The espresso goes into the cheesecake batter, and then a rich and creamy chocolate ganache goes on top. The crust is also made from Oreos, so you are getting chocolate all around!
I love serving this double chocolate espresso cheesecake when entertaining because it’s foolproof and very hard to mess up! Not to mention it’s absolutely beautiful and will have your guests thinking you spent forever making it; when really it was no work at all!