More Great Recipes: Cheesecake

Crockpot Three Layer Cheesecake


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 cups crushed chocolate wafer cookies
3/4 cup sugar, divided
1/4 cup plus 1 tbs. butter, melted
2 pkgs. (8 oz. each) cream cheese, softened, divided
3 eggs
1 teaspoon vanilla, divided
2 ounces semisweet chocolate, melted
1-1/3 cups 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 semisweet chocolate
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract


Grease and flour inside of Bread N' Cake Bake Pan. Combine cookie crumbs, 1/4 cup sugar, and butter in a small bowl. Press into bottom of Bread N' Cake Bake Pan. Set aside.



Combine one 8-ounce package cream cheese and 1/4 cup 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 8-ounce package of 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 Bread N' Cake Bake Pan with lid.



Place pan in Crock-Pot. Cover Crock-Pot and bake on High for 4 hours or until set. Remove Bread N' Cake Bake Pan from Crock-Pot. Remove the lid from pan. Allow cheesecake to cool completely. Refrigerate at least 8 hours.



To serve, un-mold cheesecake from Bread N' Cake Bake Pan onto plate and then invert onto another plate. Prepare glaze as directed and spread over cheesecake. Cut into slices and serve.


Pairs Well With


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