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Snickerdoodle Cheesecake (Slow Cooker)

By Donna-Marie Pye

Snickerdoodle Cheesecake (Slow Cooker)


Snickerdoodle Cheesecake, page 339

Easy Everyday Slow Cooker Recipes by Donna-Marie Pye

Makes 6 to 8 servings

This popular dessert is often served in restaurants, but this is my own version. This method makes a perfect cheesecake every time, without any cracks. Make sure to use a large, oval slow cooker that accommodates the springform pan. Serve with a dollop of whipped cream and some fresh strawberries on the side.

Minimum 6-quart oval slow cooker

7- or 8-inch (18 or 20 cm) springform pan

Vegetable steamer or low rack to fit in stoneware


34 cup chocolate wafer cookie crumbs    175 mL

1 tbsp granulated sugar     15 mL

2 tbsp melted butter           30 mL


1 lb     cream cheese, softened     500 g

2 tbsp granulated sugar     30 mL

2  eggs           2

12 cup heavy or whipping (35%) cream    125 mL

12 tsp vanilla extract          2 mL

2  Snickers candy bars (each 2 oz/59 g), 2
        cut into 12-inch (1 cm) pieces, divided


14 cup heavy or whipping (35%) cream    60 mL

2 oz            semisweet chocolate, chopped                       60 g

1.         Crust: In a bowl, combine cookie crumbs, sugar and butter. Press evenly over bottom of springform pan. Chill until ready to use.

2.         Cheesecake: In a large bowl, using an electric mixer or food processor, combine cream cheese and sugar; beat or process until smooth. One at a time, beat in eggs, mixing well after each addition. Beat in cream and vanilla.

3.         Spread three-quarters of the candy pieces evenly over crust. Pour cream cheese mixture evenly over top. Wrap entire pan tightly with foil, securing with an elastic band. Place pan on steamer in slow cooker stoneware. (Do not add any water.)

4.         Cover and cook on High for 3 to 312 hours or until edges are set and center is slightly jiggly. Turn off heat, uncover and let cool for at least 1 hour. Remove from stoneware.

5.         Topping: In a small saucepan, heat cream and chocolate over medium-low heat, stirring, until smooth. Using a spatula, spread over top of cheesecake. Cover and refrigerate for 4 hours, until chilled, or overnight.

6.         Gently run a knife around inside edge of pan to loosen cake. Remove side. Garnish cake with the remaining candy pieces.



If you can’t find a small springform pan, you can use a straight-sided baking dish or soufflé dish that fits in the stoneware. The cheesecake won’t come out of the dish as cleanly, but it will still taste good.

This cake is best made 1 day ahead. You can also freeze it for up to 2 weeks.