Delicious pumpkin and chocolate cheesecake is easily made in the crockpot.

Marble Cheesecake Recipe


Most of us use our crockpots to cook savory dishes, such as meats and stews. It’s time to step outside of the box and try some desserts. This is a perfect example. Who would think a rich and delicious cheesecake could be outside of the oven? Yes you can! Drool over this one, folks.

The Author Says: “This is a rich and delicious cheesecake. The gingersnap crust and pumpkin-flavored base accented with chocolate is an irresistible combination. –Judith Finlayson

Marble Cheesecake Recipe

You will need:
• Large (minimum 5-quart) oval slow cooker
• 7-inch (17.5 cm) 6-cup (1.5 L) soufflé dish, lined with greased heavy-duty foil, or 7-inch (17.5 cm) well-greased springform pan

1 cup (250 mL) gingersnap cookie crumbs
3 Tablespoons (45 mL) packed brown sugar
1/2 teaspoon (2 mL) ground ginger
3 Tablespoons (45 mL) melted butter

2 packages (each 8 ounces/250 g) cream cheese, softened
3/4 cup (175 mL) granulated sugar
3 eggs
1 teaspoon (5 mL) vanilla
1/4 teaspoon (1 mL) each ground cinnamon, cloves and nutmeg
1/2 cup (125 mL) pumpkin purée (not pie filling)
1/2 cup(125 mL) whipping (35%) cream
4 ounces (125 g) semisweet or bittersweet chocolate, melted
Chocolate curls

Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of prepared dish. Place in freezer until ready to use.

Cheesecake: In a food processor, combine cream cheese with sugar and process until smooth. Add eggs, vanilla, cinnamon, cloves and nutmeg and process until combined. Add pumpkin and whipping cream and process until smooth. Pour mixture over crust. Pour chocolate over mixture, then, using a knife, swirl to marbleize. Cover dish tightly with foil and secure with string. Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of dish. Cover and cook on High for 3 to 4 hours, until edges are set and center is slightly jiggly. Chill thoroughly before serving. Garnish with chocolate swirls.

• To melt chocolate: Grate the chocolate first by pulsing it in a food processor. Then melt in a double boiler over hot, not boiling, water, stirring constantly. This ensures that the chocolate doesn’t “seize” and become grainy.

• This cake is best made a day ahead and allowed to chill in the refrigerator overnight.

Yield: 8 to 10 servings

You Might Also Like: Raspberry Chocolate Chip Bread Recipe

175 Essential Slow Cooker Classics175 Essential Slow Cooker ClassicsRecipe Source: “175 Essential Slow Cooker Classics” by Judith Finlayson (Robert Rose)
Reprinted with express permission.

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