Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Roxanne Wyss and Kathy Moore share a decadent cheesecake that can be made with the help of your trusty slow cooker from their new cookbook Slow Cooker Desserts.
Photo: Jennifer Davick
How The Cookie Crumbles Cheesecake
Makes one 7-inch cheesecake
Slow Cooker size: 5 quart or larger
The name says it all — after one heavenly bite, it may quickly become one of your all-time favorite desserts. Rich and creamy cheesecake with a luscious chocolate topping and chocolate cookie crust make this a classic, unbeatable dessert.
Nonstick cooking spray
11 cream-filled chocolate sandwich cookies
2 tablespoons unsalted butter, melted
2 tablespoons sugar
2 (8-ounce) packages cream cheese, at room temperature
2/3 cup sugar
2 large eggs, at room temperature
3 tablespoons heavy cream
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
½ cup semisweet chocolate chips
¼ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon pure vanilla extract
2 teaspoons confections’ sugar
Make the crust: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
Place the cookies in the work bowl of a food processor. Pulse to make fine crumbs. Remove 1/3 cup of the cookie crumbs and set aside. Add the melted butter and sugar to the crumbs in the food processor and pulse to combine. Pour the crumb mixture into the prepared pan. Press the crumbs evenly across the bottom of the pan. Bake in the oven for 5 minutes, or until the crust is set. Let cool on a wire rack.
Make the filling: In a large bowl using a hand mixer, beat together the cream cheese and sugar on medium-high speed until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the heavy cream, flour, and vanilla. Pour half the filling over the cooled crust. Sprinkle with the reserved 1/3 cup cookie crumbs. Top with remaining filling.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling has softly set. Unplug the slow cooker; but do not remove the cheesecake. Let the cheesecake cool in the slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Make the ganache: Place the chocolate chips in a small bowl and set aside. Place the heavy cream and butter in a microwave-safe glass 1-cup measure. Microwave on high for 25 to 35 seconds, or until the cream is hot and the butter is beginning to melt. Stir to finish melting the butter, if necessary. Pour the mixture over the chocolate chips. Using a small whisk, whisk until the chocolate has melted and the mixture is smooth and well combined. Add the vanilla and confectioners’ sugar and continue whisking until smooth.
Pour the ganache over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Cheesecakes should be stored in the refrigerator until serving time and should not be allowed to sit out at room temperature for longer than 2 hours. Springform pans make serving the cheesecake easy and attractive. Refrigerate the cheesecake until it is well chilled, then remove the side of the pan for serving.
Reprinted with permission from Slow Cooker Desserts: Oh So Easy, Oh So Delicious! by Roxanne Wyss and Kathy Moore (St. Martin’s Press).
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