Slow Cooker Peanut Butter Cheesecake

Once you make this peanut butter cheesecake with chocolate ganache topping, you’ll be a super hero in the eyes of your guests. This is amazingly rich and very easy to make.

When dabbling in my kitchen attempting to figure out a dessert that would please everyone in my family, a unique idea came to me. My daughter loves peanut butter, hubby is a chocoholic and I adore cheesecake. Why not put all three together and see what happens. The results were amazing and I’m thrilled I only made a small cheesecake since we ate the entire thing in one night!  

A few notes on this recipe, every slow cooker is different and you’ll need to check the cheesecake after a few hours. I like to use a toothpick inserted in the center to make sure it is done. The cheesecake will remain in the slow cooker for another hour after it is set and will continue to cook. You’ll need to wipe the glass lid off during the cooking process to avoid water dripping on the cheesecake.  

The total cook time was three hours (I have a large slow cooker) and it turned out perfectly! Once set, let it cool in the slow cooker for approximately an hour. Pour chocolate ganache over the cheesecake and refrigerate for two hours.  

As we cut into the finished cheesecake, the chocolate ganache merged with the peanut butter filling and it reminded me of a popular candy bar. Only this was creamy and we completed the masterpiece with homemade whipped cream. 

Pop Pop loved it and said in his 90 years, it was the best cheesecake he’s ever had.   After accepting the compliment, I giggled; if he only knew I made it in the slow cooker!  

Here is the recipe for you to enjoy:     


2 cups of graham cracker crumbs

4 tbsp of melted butter  

Mix together and press into the bottom of a spring pan that will fit into your slow cooker. I fit a 6 inch round inside my slow cooker with room all around it so the heat could circulate.  


2  - 8oz packages of room temperature cream cheese (if not room temperature, microwave it covered for 15 seconds to soften)

¾ cup of sugar 2 room temperature eggs (if not room temperature, you can place them in a glass of warm- not hot- water for two minutes)

¼ cup heavy cream

1 tsp vanilla

1 tbsp flour

2 tbsps. Creamy peanut butter  

Cream cheese, eggs, heavy cream, vanilla, sugar and flour in a bowl on low speed with electric mixer for one minute. Increase the mixer speed to medium and continue to mix for another two minutes.    

Pour half of the mixture on top of the crust.  Microwave the peanut butter for approximately 30 seconds or until it becomes liquid and distribute evenly over the filling. Add the additional filling on top of the peanut butter (It will be crust, filling, peanut butter and topped with the remaining cream cheese mixture.)

Gently place the filled spring pan in the center of your slow cooker. Set on high for two hours remembering to wipe any water that may accumulate on the glass lid during cooking. After 2 ½ hours check to see if the cheesecake has set and if not, allow it to cook for another 30 minutes. Once set, turn off slow cooker and let the cheesecake stay inside with the lid on for another hour to cool.  

Chocolate Ganache Topping

1 cup semi-sweet chocolate chips

¾ cup heavy cream

1/8 tsp. sea salt  

Combine ingredients and pour over cooled cheesecake. Refrigerate for two hours before serving. I find the combination of salty and sweet wonderful, but you can omit the salt.

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