Guys…this recipe is INSANE!!!! And by insane, I mean insanely delicious. Did you know that you can make the most delicious cheesecake in your slow cooker? If you did, props to you, because I had no idea until about a year ago. Since then, I’ve been making all kinds of cakes in my slow cooker, but this one takes the cake (pun intended). It’s creamy, decadent and majorly delicious. This Slow Cooker Butterfinger Cheesecake is going to impress your family and all your friends.
The best part about slow cooker cheesecake, is that it’s comes out ultra creamy. You are actually steaming it in there, it it retains all this moisture and makes it so smooth and delicious. The first time I made cheesecake in the slow cooker, I was sure it was going to be a major bust, but I was proved wrong, and it was an amazingly delicious dessert! All my friends raved about it, so I knew I had to try different versions. This Butterfinger variety is the first one I am sharing with y’all, but trust me, there are many more to come!
The only thing you really need in order to make cheesecake in the slow cooker, is a small spring form pan. You will set it on a little rack (or homemade ‘rack’ made out of mason jar ring tops if you’re me), and then it just cooks! It’s wonderful. Don’t like butterfingers? Who cares, use your favorite candy bar instead! The options are seriously endless for this cheesecake!
- 1.5 packages (12 ounces total) cream cheese, softened
- 1 tsp vanilla extract
- 1⁄2 cup sugar + 1 TBS Sugar
- 1 TBS flour
- 1⁄4 tsp salt
- 2 eggs
- 1 cup sour cream
- 5 fun size Butterfingers, chopped roughly (or 1 whole regular sized candy bar) + 3 fun size for topping
- 3⁄4 cup graham cracker crumbs
- 2 TBS butter, melted
- chocolate sauce for topping
- 1. In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Add the 6 chopped Butterfinger bars, and beat 20 seconds. Set mixture aside.
- 2. In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar, with a fork; combine. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
- 3. Pour the cream cheese mixture on top of the crust, into the spring form pan.
- 4. Add 1 inch of water to your large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 3 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack. Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
- 5. Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
- 6. Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base. Using the remaining 3 fun size Butterfingers, chop and sprinkle over the top of the cake. Drizzle chocolate sauce over the top. Slice and serve!
- Serves 6-8 (depending on slice size)
Thanks for visiting!