I promised you I’d have a slow cooker dessert up today, and not only do I have a dessert…but it’s one of the best slow cooker dessert recipes I’ve ever made.
Slow Cooker…CHOCOLATE CHEESECAKE LAVA CAKE! Yes, you heard correctly. Chocolate. Cheesecake. Lava. Cake.
I originally found the recipe for the Chocolate lava cake on tasteofhome.com and the slow cooker cheesecake on aspicyperspective.com, combined them to make one super recipe…adding my own tweaks of course, and viola! It’s a bit involved, but hang with me, we’ll get through this. You’re going to want to start this the night before with the cheesecake bit, because it’s going to need all day to cook, but believe me…it’s so worth the time.
The thing I like about aspicyperspective’s recipe is the lack of spring form pan and water bath. I hate messing with those things, so finding an alternative for one of my favorite desserts is a dream come true.
You Will Need for Cheesecake: (Admittedly, I didn’t change anything about this recipe)
6 QT slow cooker
Large sheet of parchment paper
24 oz. cream cheese
1 1/2 cups sour cream
1 1/4 cup granulated sugar
5 large eggs
3 Tbsp. flour
1 Tbsp. vanilla
1 tsp. salt
You Will Need for Lava Cake:
6 QT slow cooker (The recipe is written for a 4 QT slow cooker, but you’ll need 6)
1 pkg. chocolate cake mix (I like devil’s food)
1 2/3 cups water (I use 1 cup water and 2/3 cup brewed chilled coffee- reason why below)
3 large eggs
1/3 cup canola oil
2 cups 2% milk (I prefer to use half n’ half for a richer flavor)
1 pkg. (3.9 oz) instant chocolate pudding
2 cups semisweet chocolate chips (Sometimes I like to use 1 cup semisweet and 1 cup white)
Here’s where things start getting “complicated,” but just take a deep breath…I’ve got you. First thing we’re going to make is the cheesecake. I highly recommend doing this the night before because the cheesecake is going to take anywhere from 5-7 hours to cook., and it’s nice to give it an overnight in the fridge to cool and set.
Aspicyperspective says to spray your crock with nonstick spray, but I much prefer crockpot bags. You don’t have to wash your crock in-between uses. (Obviously you can, but it’s not totally necessary…especially for something like this). Once you have the crock sprayed or have put the bag in, place the parchment paper so it covers the bottom and comes up the sides. If you have to use two pieces, that’s totally fine.
In a large mixing bowl, cream together the cream cheese and sugar. Once that’s all smooth, scrape down the sides and add everything else. Mix all the ingredients together until they are completely mixed and very smooth. Then, pour this mixture over your parchment paper, lid it securely, and cook on LOW for 5-7 hours. When a toothpick/skewer comes out completely clean, it’s done. Take the lid off so the condensation doesn’t drip onto the cheesecake, and give it some time to cool before taking it out. When it’s cooled enough to take out (probably after an hour or so), take it out, wrap it up, and put it in the fridge overnight.
Now the cake. We’ve got some extra steps because we’re combining two recipes, but nothing totally crazy. In your crock, use another crockpot bag. Trust me, you’re going to be glad you did…so much easier to clean. In a large mixing bowl, mix together the cake mix, water (and coffee if you’re following my tweaks), eggs, and oil. Then in a separate bowl, mix the pudding and milk (or half n’ half if you’re following my version). Set both of these aside and grab the cheesecake you made before out of the fridge.
Get a cutting board and knife you’re comfortable using, and cut the cheesecake into 1 or 2 inch cubes. Set these aside for a moment when you’re finished.
Grab your cake mix and start pouring it into your crock, once you’ve covered the bottom, add some cheesecake cubes, a few dollops of pudding, a sprinkle of chocolate chips, and repeat until you’ve used all the cake mix. Then sprinkle on top with the remaining chocolate chips. Make sure you leave some pudding behind so you can 1) eat it and 2) put a few dollops on top of it all. If you have extra cheesecake, either push it in the cake mix or save it for a snack. They’ll freeze great, so you can save them for those random midnight cravings. Wanna get really crazy? Add some dollops of hot fudge when you do the pudding for extra rich chocolate flavor. Put the lid on it all, and cook it on high for 3-4 hours. You’ll know it’s done when a toothpick comes out with moist crumbs on it (sounds strange, I know, but that’s what you want to look for with lava cakes).
While that cooks, let’s talk about my addition of brewed, chilled coffee. Chocolate and coffee compliment each other fantastically. Ever had a mocha? The coffee is going to make the chocolate flavor even richer than just chocolate by itself. Don’t worry, the coffee flavor won’t be overpowering…just enough to know it’s there. However, if you don’t want to add it, this dessert will be great just using water instead.
Once it’s done, serve it warm with a healthy scoop of vanilla ice cream and drizzle some hot fudge over the top. My mouth is watering just thinking about it. This is an incredibly rich dessert, but the tang of the cheesecake should help tame some of the sweetness of the chocolate. I like to save it for special occasions, and it always goes over really well.
Thanks for reading! I know this was kind of a long one, and it gets pretty involved, but I’m glad you hung in there! I’ll see you tomorrow with a new recipe!