For our first Valentine’s Day, Greg and I had a movie night. We were still navigating our way through the awkward stage and nothing is more awkward than a Valentine’s Day with someone you just started dating. He had mentioned he loved cheesecake and I knew he loved Oreos, so I connected the dots and made him an Oreo Cheesecake which I cooked in a hot water bath.
I agonized over the dreaded cheesecake crack and worried it wouldn’t taste delicious since I never made cheesecake before.
Apparently Greg didn’t agonize over anything not even the grocery store candle he purchased on the way down for me. Yes, ladies and gentlemen he did wait until the last moment to pick up something to bring and didn’t realize the grocery store would not have flowers at 8pm on Valentine’s Day.
In the end, the candle smelled wonderful, the cheesecake was divine, and we slowly started progressing out of our awkward dating phase.
Now you are all probably wondering what this has to do with anything but I started looking up recipes to make for our belated Valentine’s Day and found a ton of possibilities, one of which was a crockpot cheesecake.
Yes, a crockpot cheesecake. The cheesecake is essentially cooked in a hot water bath much like the original Oreo cheesecake I made for Greg.
My desire to attempt this cake overrode my desire to wait until Greg came home from his business trip, so my family ended up serving as my guinea pigs.
A few notes first-
- I used a 6 quart crockpot and used a 1.5 quart Corningware dish. You can use an 8″ springform pan, mini ramekins, mason jars (without the lids), or anything heat resistant.
- Don’t feel you have to use my healthy recipe, if you have a recipe you love, use it. The cooking instructions will be the same.
- You might not use all the batter since most recipes are written for a 9″ or 9.5″ springform pan.
Crockpot Cheesecake Recipe (based on Weight Watcher’s recipe)
- 2 spray(s) cooking spray
- 1 cup graham cracker crumbs or 10 crushed cream filled chocolate sandwich cookies
- 8 1/2 Tbsp fat-free cream cheese
- 8 oz low fat cream cheese, tub-style
- 1 cup(s) sugar
- 2 Tbsp all-purpose flour
- 1 cup(s) fat free cottage cheese
- 2 tsp vanilla extract
- 6 large egg whites
- 3/4 cup(s) mini chocolate chips, divided
1. Bust out your crockpot and fill with 2 cups of water. You just want enough for the dish to sit in the water without it overflowing into the dish.
2. Find a heat resistant dish that fits in your crockpot.
3. Coat the dish with cooking spray and sprinkle crushed cookies or graham crackers to evenly coat the bottom. If you are using multiple dishes, repeat for each dish.
4. Use your mixer to beat together cream cheeses on lowest speed until well-blended.
5. In a separate bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
6. Add cottage cheese and vanilla extract to cream cheese mixture; beat until smooth.
7. Add egg whites; beat until well-blended.
8. Stir in 1/2 cup chocolate chips.
Side note: I forgot this step. Oops!
9. Pour batter into prepared dish and sprinkle with remaining chocolate chips.
10. Cook in the crockpot on high for 2 hours to 2 hours and 30 minutes. Stick a knife in the center to ensure it doesn’t have a watery consistency.
11. Let cool for 30 minutes to an hour at room temperature.
12. Refrigerate until you serve. The cheesecake will need at least an hour in the fridge before serving.
Our slices aren’t perfect because we did not use a springform pan. I bet if I used a springform pan, they’d beautiful. My family didn’t care what the cake looked like and must have enjoyed as evident by the leftovers.