The popular peanut butter and chocolate combination that everyone knows and loves is finally paired together to create the most creamy, decadent Slow Cooker Chocolate Peanut Butter Cheesecake.
This Slow Cooker Chocolate Peanut Butter Cheesecake is the epitome of comfort food. It’s thick, dense, moist and sweet. It’s everything a cheesecake should be and then some.
This recipe proves how versatile a slow cooker is. A cheesecake isn’t the first thing that comes to mind when you see it sitting on your kitchen counter. But, maybe it should be! Yes, you can make cheesecake in your slow cooker. Talk about ah-mazing!
I’m a huge fan of the chocolate and peanut butter combination. Each flavour is wonderful on its own, but when combined? Pure magic. If you’re looking for more ways to use your slow cooker, check out my post featuring irresistible slow cooker desserts. You can thank me later.
Why You’ll Love This Dessert Recipe
- Creamy peanut butter and luscious chocolate combine to form the perfect cheesecake flavor.
- No crazy ingredients: just stuff you already have on hand if you bake a lot, or things you can pick up relatively inexpensively.
- You don’t have to worry about a lot of the same things you do with traditional cheesecake.
Ingredients
Cheesecake
- Cream cheese
- Sugar
- Heavy cream
- Vanilla
- Eggs
- Semi-sweet chocolate chips
- Peanut butter chips
- Chocolate graham cracker crumbs
- Butter
Topping
- Peanut butter morsels
- Semi-sweet chocolate morsels
How to Make Slow Cooker Chocolate Peanut Butter Cheesecake
- Step One: In the bowl of a stand mixer, add cream cheese and sugar, mix at a high speed until combined with no clumps. Add heavy cream and vanilla, mix for a few seconds to combine. Add eggs, one at a time, beating after each one. Mix at a medium speed for 10 more seconds. Set aside.
- Step Two: In a bowl, add chocolate graham cracker crumbs and butter; use a fork to moisten the crumbs.
- Step Three: Using a 6 inch springform baking pan, add the moistened crumbs to the bottom and press down to pack them, allowing some to come up the sides and pressing them to pack those as well. Set aside.
- Step Four: Place your chocolate chips and peanut butter chips into 2 separate microwave safe bowls. Doing one at a time, heat the first bowl for 30 seconds, and then stir, continue heating in 15 second increments, stirring every 15 seconds until melted. Repeat for the second bowl; set aside.
- Step Five: Add half of the cheesecake filling to another bowl, then using a spatula, add the melted chocolate chips, stirring until completely combined. Pour on top of the chocolate crust and smooth out the top using the spatula. Add melted peanut butter chips to the remaining cheesecake filling; stir until completely combined. Pour on top of the chocolate cheesecake filling carefully, then carefully smooth the top out. The top should be at least a half inch from the top of the pan.
- Step Six: In a large slow cooker, add about an inch of water to the bottom. Place a wire rack, or mason jar lid rings (the circle part with hollow middle) on the bottom of the slow cooker.
- Step Seven: Place springform pan on top of the ‘rack’, it shouldn’t be touching the water. Place 4 paper towels across the top of the slow cooker, and then cover, pulling the towels tightly so that they don’t touch the cheesecake.
- Step Eight: Cook on HIGH for 2 1⁄2 hours. Remove the lid carefully and paper towels and allow to cool on the counter for at least 1 hour. Place the pan into the fridge and cool for 4 hours, or ideally overnight.
- Step Nine: When ready to serve, using the same method above, melt both the chocolate and peanut butter chips in separate bowls. Place the melted chocolate into a piping bag or a ziplock bag. If using a zip lock bag, cut a tiny bit off the corner, and then squeeze the melted topping over the top of the cake, repeating with both melted peanut butter and chocolate.
- Step Ten: Cut into slices and serve. Store in the fridge.
Equipment Needed
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Helpful Tips and Tricks
- You can make your own chocolate graham cracker crumbs by getting chocolate graham crackers and then crushing them yourself. You can place the crackers in a food processor and pulse or you can place them in a zip top bag and roll over the bag with a rolling pin.
- We have all the cheesecake tips you could ever need in this Cheesecake Tips post!
Recipe Variations and Substitutions
- Heavy cream can be traded out for sour cream or whole milk.
- If you like a little crunch, add some crushed pretzels or crushed nuts to the top of your Slow Cooker Cheesecake.
- If you prefer a chocolate ganache to drizzle on top of this cheesecake, try making the ganache from this Chocolate Pumpkin Cheesecake recipe.
Leftover Storage
Store cheesecake in an airtight container in the refrigerator for up to 3 to 4 days.
This Chocolate Peanut Butter Cheesecake is soooo good. It never lasts that long in our house. We are lucky if we even have any leftovers to store for later!
Can I Freeze This?
Certainly. Wrap this slow cooker cheesecake up tightly with plastic wrap, then cover with aluminum foil. Finish by placing it in a freezer safe container or freezer safe bag before placing it in the freezer for up to 2 months.
Move frozen cheesecake to the refrigerator overnight to let it thaw before slicing and enjoying again.
Do I have to use chocolate graham cracker crumbs for the crust?
No, you can switch out the chocolate graham cracker crumbs for something else. A more traditional graham cracker crust would be just fine.
You could also make a chocolate cookie crust or any other flavored crust that you prefer with your cheesecake.
Cheesecake Recipes
- Pumpkin Pie Cheesecake
- Cinnamon Roll Cheesecake
- White Chocolate Pumpkin Cheesecake
- Biscoff Cinnamon Roll Cheesecake
- Cherry Cheesecake with Oreo Crust
- Mini Peanut Butter Cheesecakes
- Strawberry Cheesecake Bars
- Twix Cheesecake
You’ll also like this Slow Cooker Cinnamon Raisin Bread Pudding.
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Slow Cooker Chocolate Peanut Butter Cheesecake
Ingredients
Cheesecake
- 2 packages cream cheese 8oz/250g each, softened
- ½ cup sugar
- 2 tbsp heavy cream or whole milk, or sour cream
- ¾ tsp vanilla extract
- 2 large eggs
- ¾ cup semisweet chocolate chips
- ¾ cup peanut butter chips
- 1 ¼ cups chocolate graham cracker crumbs
- 4 tbsp salted butter melted
Topping
- ¼ cup peanut butter morsels
- ¼ cup semisweet chocolate morsels
Instructions
- In the bowl of a stand mixer, add cream cheese and sugar, mix at a high speed until combined with no clumps. Add heavy cream and vanilla, mix for a few seconds to combine. Add eggs, one at a time, beating after each one. Mix at a medium speed for 10 more seconds. Set aside.
- In a bowl, add chocolate graham cracker crumbs and butter; use a fork to moisten the crumbs.
- Using a 6 inch springform baking pan, add the moistened crumbs to the bottom and press down to pack them, allowing some to come up the sides and pressing them to pack those as well. Set aside.
- Place your chocolate chips and peanut butter chips into 2 seperate microwave safe bowls. Doing one at a time, heat the first bowl for 30 seconds, and then stir, continue heating in 15 second increments, stirring every 15 seconds until melted. Repeat for second bowl; set aside.
- Add half of the cheesecake filling to another bowl, then using a spatula, add the melted chocolate chips, stirring until completely combines. Pour on top of the chocolate crust and smooth out the top using the spatula. Add melted peanut butter chips to the remaining cheesecake filling; stir until completely combined. Pour on top of the chocolate cheesecake filling carefully, then carefully smooth the top out. The top should be at least a half inch from the top of the pan.
- In a large slow cooker, add about an inch of water to the bottom. Place a wire rack, or mason jar lid rings (the circle part with hollow middle) on the bottom of the slow cooker.
- Place springform pan on top of the ‘rack’, it shouldn’t be touching the water. Place 4 paper towels across the top of the slow cooker, and then cover, pulling the towels tightly so that they don’t touch the cheesecake.
- Cook on HIGH for 2 1⁄2 hours. Remove lid carefully and paper towels and allow to cool on the counter for at least 1 hour. Place pan into the fridge and cool for 4 hours, or ideally overnight.
- When ready to serve, using the same method above, melt both the chocolate and peanut butter chips in separate bowls. Place the melted chocolate into a piping bag or a ziplock bag. If using a zip lock bag, cut a tiny bit off the corner, and then squeeze the melted topping over the top of the cake, repeating with both melted peanut butter and chocolate.
- Cut into slices and serve. Store in fridge.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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