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!
Crock-Pot® Slow Cooker Double Chocolate Espresso Cheesecake
Ingredients
CHEESECAKE
- 3 8 oz packages of full fat cream cheese
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/3 cup brewed espresso
- 3 eggs
CRUST
- 2 cups oreo crumbs
- 5 tbsp butter, melted
CHOCOLATE GANACHE
- 1/2 cup heavy cream
- 3/4 cup semi sweet chocolate chips
- mini chocolate chips for topping, optional
Instructions
Crust
- Preheat the oven to 350º F.
- Pulse the oreos in a food processor until they are very fine. Measure out 2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix until well incorporated.
- Add the crumbs to the 6 inch cake pan lined with parchment paper, distribute them evenly using a cup or the bottom of something flat to press the crumbs into the pan. Make sure to have enough parchment paper going over the sides so you will be able to lift the cake out of the pan. Place the pan in the oven and bake the crust for 8-10 minutes or until golden.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
Cheesecake
- In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, vanilla, and espresso, beat again.
- Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust.
- In your Crock-Pot® Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker, add about an inch of water to the bottom. Place a wire rack, on the bottom of the slow cooker.
- Place the cake pan on top of the rack, it shouldn’t be touching the water. Place paper towels across the top of the slow cooker, and then cover, pulling the towels tightly so that they don’t touch the cheesecake!
- Cook on HIGH for 2.5 hours. Lift the lid carefully remove the paper towels and allow to cool on the counter for at least 1 hour. Place the cake pan into the fridge and cool for 4 hours, or ideally overnight.
CHOCOLATE GANACHE
- Place the chocolate chips in a small heat proof bowl.
- In a small saucepan over medium heat, bring the heavy cream to a boil. Once heated to boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir together to mix. Allow the chocolate to cool completely.
TO ASSEMBLE
- Remove the cheesecake from the cake pan by lifting the parchment paper. Discard the paper and place cake on a cake/serving plate.
- Spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
- Add mini chocolate chips on top of the ganache.
- Serve, and refrigerate leftovers!
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