Slow Cooker Hazelnut Cheesecake with Strawberries

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 3:20 h
  • Ready In : 3:30 h

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Slow cooker hazelnut cheesecake with strawberries. Very delicious cheesy dessert cooked in slow cooker.


  • 2 teaspoons butter,softened
  • 1/2 cup hazelnuts,toasted and finely grated
  • 12 oz (360 g) cream cheese,softened
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla
  • 2/3 cup (160 ml) sour cream
  • 1/4 cup (60 ml) chocolate-hazelnut spread(Nutella)
  • 3 eggs,beaten
  • 1/2 cup miniature semisweet chocolate pieces
  • 1 cup (250 ml) warm water
  • chocolate curls
  • fresh strawberries


Step 1

Coat a 1½-quart(1.8 l) soufflé dish with softened butter. Sprinkle sides with toasted,finely grated hazelnuts. Sprinkle remaining hazelnuts on bottom of soufflé dish.

Step 2

Tear off an 18¤12-inch(45¤25 cm) piece of heavy foil;cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and put the dish in the center of the crisscross. Set aside.

Step 3

For Filling,In a large mixing bowl,combine cream cheese,sugar,flour and vanilla. Beat well,using mixer on medium speed.

Step 4

Beat in sour cream(I use yogurt instead) and Nutella. Add beaten eggs all at once and beat on low speed until well combined. Stir in chocolate pieces.

Step 5

Pour egg mixture into prepared soufflé dish. Cover tightly with foil.

Step 6

Pour the warm water into 4-6-quart slow cooker. Bringing up the foil strips,lift the ends of strips to transfer the dish to crock pot. Leave foil strips under dish.

Step 7

Cover slow cooker and cook on high-heat setting for 2-2½ hours or until center is set. Lift dish,using foil strips and place on a wire rack. Discard foil strips.

Step 8

Allow to cool completely(mixture will settle as it cooks). Cover and chill for 4 -24 hours. To serve,cut slow cooker hazelnut cheesecake with into wedges.

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