3 Layer Crock Pot Cheesecake Recipe

ingredients

**Chocolate Cookie Crust
2 cups crushed chocolate wafer cookies
1/4 cup sugar, divided
0.33 cup butter, melted

Layer 1
1 package (8 ounce size) cream cheese, softened
1/4 cup sugar
1 egg
1/4 teaspoon vanilla extract
2 ounces semisweet chocolate, melted
1/2 cup sour cream

Layer 2
1 package (8 ounce size) cream cheese, softened
1/3 cup firmly packed dark brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup chopped pecans

Layer 3
5 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 cup sour cream, divided
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract

Chocolate Glaze
6 ounces semisweet chocolate
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract

directions

You need a 2 pound coffee can or other similar size heat-proof container for this recipe.

Grease and flour the inside of the coffee can.

Cookie Crust: Combine the chocolate cookie crumbs, sugar, and butter in a bowl until the crumbs are completely coated with the butter. Press into the bottom of the coffee can and set aside.

Layer 1: Place the cream cheese in a mixing bowl. Add the sugar and beat on medium speed with a mixer. Add the egg and vanilla and beat until incorporated.

Add the melted chocolate and sour cream.

Spoon the filling over the crust in the coffee can.

Layer 2: Combine the cream cheese, brown sugar, and flour in a mixing bowl. Beat on medium speed with a mixer. Add the egg and vanilla and beat until combined. Fold in the pecans with a spoon.

Spoon the second layer over the first layer in the coffee can, spreading the top smooth.

Layer 3: Combine the cream cheese and sugar in a mixing bowl. Beat on medium speed until fluffy. Add the egg, sour cream, vanilla and almond extracts. Mix well.

Spoon the third layer over the pecan layer.

Cover the coffee can with foil so it is tightly sealed.

Place the can in the crock pot. Cover the crock pot and cook on HIGH for 4 hours or until the cheesecake is set.

Remove the coffee can from the crock pot. Remove the foil and let the cheesecake cool at room temperature then refrigerate overnight (or at least 8 hours).

To serve, tip the coffee can over and turn the cheesecake out onto a plate (do it slowly so the cheesecake stays intact). Then, invert the cheesecake onto another plate so the graham cracker layer is on the bottom.

Prepare the chocolate glaze by melting the chocolate and butter in the top of a double boiler over simmering (not boiling) water. When melted, remove from heat and with a hand mixer beat in the powdered sugar, water, and vanilla extract.

Cut into slices to serve and drizzle with the chocolate glaze.

nutrition data

923 calories, 64 grams fat, 83 grams carbohydrates, 13 grams protein per serving.

reviews & comments

chefri REVIEW:
October 6, 2013

This tasted great but it didn't come out of the coffee can nicely so presenation was a flop. Ended up just digging into it from the plate with a spoon. My sister suggested I get a springform pan that will fit in my crock and try it that way so I don't have to invert it to get it out of the can. I think that would work best if I can find one.
Guest Foodie REVIEW:
July 23, 2006

Fabulous recipe! I used a standard graham cracker crust instead of the chocolate wafer crust. I followed the rest of the recipe to a "T" and it was great with rave reviews from the 8 I served it to. It setup perfectly. The texture was dense but not dry. The layers added a fun twist to a conventional cheesecake. Yum!

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