Chocolate-Amaretto Cheesecake, Crockpot-style

  • Yield 12 servings


3/4 cup graham cracker crumbs
1/8 teaspoon almond extract
3 tablespoons Butter, Melted
1 tablespoon Sugar
1 cup ricotta cheese (light)
12 ounces neufchatel cream cheese
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup cocoa
1/4 cup flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels


  1. Combine crust ingredients and pat into a 7-inch springform pan.
  2. Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric  hand-held mixer.
  3. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan.
  4. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot).
  5. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides.
  6. Chill before serving; store leftovers in the refrigerator.



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