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3 Layer Slow Cooker Cheesecake

recipe at a glance
Rating: 4/5
2 reviews

ready in: over 5 hrs
serves/makes:   8

recipe id: 18411
cook method: crock pot

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2 cups crushed chocolate wafer cookies
3/4 cup sugar, divided
1/4 cup butter, melted PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon butter, melted
2 packages (8 ounce size) cream cheese, softened and divided
3 eggs
1 teaspoon vanilla extract, divided
2 ounces semi-sweet chocolate, melted
1 1/3 cup sour cream, divided
1/3 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
5 ounces cream cheese, softened
1/4 teaspoon almond extract

Chocolate Glaze:

6 ounces semi-sweet chocolate
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract


Grease and flour inside of a large coffee can. Combine cookie crumbs, 1/4 cup sugar, and butter in a small bowl. Press into bottom of prepared can. Set aside.

Combine half the cream cheese and 1/4 cup of the sugar in a mixing bowl and beat well with an electric mixer. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/2 cup sour cream. Spoon over the chocolate crust.

Combine in a small bowl the remaining cream cheese, brown sugar, and flour; beat well. Add 1 egg and 1/2 teaspoon vanilla; beat well. Fold in the pecans. Spoon this mixture over the chocolate layer. Do not stir.

In a small mixing bowl, combine the 5 ounces of cream cheese and 1/4 cup sugar; beat well. Add 1 egg; beat well. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon over the pecan layer. Do not stir. Cover can with foil to seal.

Place pan in Crock-Pot. Cover Crock-Pot and bake on High for 4 hours or until set. Remove coffee can from Crock-Pot. Remove the foil from pan. Allow cheesecake to cool completely. Refrigerate at least 8 hours.

To serve, unmold cheesecake from can onto plate and then invert onto another plate. Prepare glaze as directed and spread over cheesecake. Cut into slices and serve.

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923 calories, 64 grams fat, 83 grams carbohydrates, 13 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Dec 12, 2002

REVIEW: 4 star recipe rating
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 at

REVIEW: 5 star recipe rating
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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