Choco-Amaretto Crockpot Cheesecake Recipe

Choco-Amaretto Crockpot Cheesecake Recipe

Crust Ingredients:
1 Tbsp of sugar
3/4 c of Graham crackers; crushed
3 Tbsps of butter; softened
1/8 tsp of almond extract

Filling Ingredients:
12 oz of cream cheese (light. “Neufchatel”)
1 c of ricotta cheese (light)
2 pcs of eggs
1 c of sugar
1/4 c of amaretto
1/4 c of cocoa
1/4 c of all-purpose flour
1 tsp of vanilla
3 Tbsps of whipped cream
1/3 c of miniature morsels (semi-sweet)

Prepare the crust. Blend the graham crackers, cinnamon, sugar, butter and almond extract in a small bowl. Mix well. Press the mixture onto the base of a springform pan (7 inches).

Combine the Ricotta, cream cheese, and sugar in a large bowl. Whisk ’til smooth and well blended. Add in eggs together with cream. Set electric mixer to medium. Beat mixture for 3-4 minutes.

Afterward, beat in the flour, cocoa, vanilla, and amaretto for a minute more. Add the mini-morsels and stir carefully.

Transfer the mixture into the pan. Position a rack on the bottom of the crockpot. Place dish on top of the rack. Cover with lid. Set heat to high. Cook for 2-3 hours. Turn heat off.

Let cheesecake stand for 1-2 hours (’til cool enough for handling) in the crockpot, covered. Remove pan from the crockpot. Let it cool at room temperature for another half hour prior to taking off the sides of the pan.

Refrigerate ’til ready to serve.

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