• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Recipes That Crock!

cRockin' Slow Cooker Recipes All Year 'Round! Delicious crock pot recipes for Pot Roast, Pork, Chicken, soups and desserts! Try our famous crockpot recipes!

Welcome to our site dedicated to all things slow cooking! Pull up a chair and check out slow cooker recipes for every occasion- all year ’round!

recipes that crock slow cooker recipes

On Instagram Contact On Facebook On Twitter In a Reader On Pinterest On YouTube

  • About Us
    • About Cris
    • About Aunt Lou
    • About Mikey
    • Subscribe to Our Newsletter
    • Disclosure & Privacy Policies
  • Tips & Tools
    • How to Choose the Best Crock Pot for You
    • Slow Cooker Cookbooks
    • My Slow Cookers
    • Successful Slow Cooking Tips
  • Recipe Index
  • Recipe Box
  • Ingredients
    • Beef
    • Chicken
    • Pasta
    • Pork
    • Potatoes
    • Rice
    • Seafood
  • Popular
    • Freezer Cooking
    • Holiday and Party Recipes
    • Kid-Friendly
    • Low Carb Recipes
    • Sandwiches
    • Quick and Easy Recipes
  • Type
    • Appetizers and Dips
    • Breads
    • Breakfast
    • Crock Pot
    • Desserts
    • Grill Recipes
    • Main Dishes
    • Oven or Stovetop Recipes
    • Side Dishes
You are here: Home » Aunt Lou » Crock Pot Peanut Butter Jelly Cheesecake

Crock Pot Peanut Butter Jelly Cheesecake

February 26, 2018 By Aunt Lou

Pin
Share
Tweet
Share
Jump to Recipe Print Recipe

Do I have a treat for you! This Crock Pot Peanut Butter Jelly Cheesecake has a peanut butter cookie crust with a delicious jelly topping!

Note: We use referral links to products we love.

Aunt Lou here…aka Sugar Princess.

When Cris asked me if I wanted to try out this Crock Pot Peanut Butter Jelly Cheesecake recipe, you know the Sugar Princess had to say yes! I mean, come on, peanut butter cookie crust, cheesecake in the middle and your favorite jelly drizzled on top? Doesn’t that sound good to you? I thought so! 😉 How ’bout I show you how easy it is to make this yummy dish!

Do I have a treat for you! This Crock Pot Peanut Butter Jelly Cheesecake has a peanut butter cookie crust with a delicious jelly topping!

Low Carb Version of Crock Pot Peanut Butter Jelly Cheesecake

Check out this video where Cris made her Low Carb version of this recipe.

Crock Pot Peanut Butter Jelly Cheesecake Recipe

Note: Scroll to the bottom of this post for a full printable recipe for Crock Pot Peanut Butter Jelly Cheesecake

How to Make Peanut Butter Jelly Cheesecake in a Slow Cooker

Take your 5 quart round insert out of your slow cooker (we used this one) and turn it upside down. Then take a 24 inch by 18 inch piece of heavy duty foil and sculpt it around the outside of the crock with the shiny side touching the slow cooker. Once you have your “foil pan” formed, remove it from the crock and place the crock back in your unit. Then carefully put your pan inside your crock. In a medium bowl, mix together your almond flour, melted butter, 1 egg that is beaten, peanut butter and 3 tablespoons of sugar and then press them into a crust into your foil lined crock and set aside. Now you will want to take your ricotta cheese and put it in a food processor and blend until smooth. Next, in a 6 quart mixing bowl, cream together your cream cheese, smoothed ricotta cheese and remaining sugar with a mixer on medium speed until smooth. Scrape down the sides as needed. In a separate bowl, mix together your heavy cream, remaining eggs and egg yolks, vanilla extract and lemon juice until well blended. Add your egg mixture to your cream cheese mixture and mix in slowly, bumping up to medium speed once the liquid has started to mix in (and won’t splash out). Mix on medium until just blended. Finally pour your batter over your crust and place the lid on top. Cook on low for 3-4 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking. Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool for one hour. Remove crock from unit and let it cool completely before placing in the fridge overnight. The next day carefully remove cake with foil from your crock and place on a platter. Gently pull foil away- ripping if necessary and remove entirely from cake. Melt 1/2 cup of your favorite jelly in the microwave and slice cake and serve topped with melted jelly.

Notes on Crock Pot Peanut Butter Jelly Cheesecake

  • This recipe was adapted from a recipe Cris found in George Stella’s Low-Carb Essentials Cookbook: Everyday Low-Carb Recipes You’ll Love to Cook. While this recipe is not low carb, Cris has made the low-carb version for all our low-carb folks!
  • I used a 5-quart round slow cooker.
  • As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
  • All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Do I have a treat for you! This Crock Pot Peanut Butter Jelly Cheesecake has a peanut butter cookie crust with a delicious jelly topping!

Printable Recipe for Crock Pot Peanut Butter Jelly Cheesecake

Do I have a treat for you! This Crock Pot Peanut Butter Jelly Cheesecake has a peanut butter cookie crust with a delicious jelly topping!

Crock Pot Peanut Butter Jelly Cheesecake

Do I have a treat for you! This Crock Pot Peanut Butter Jelly Cheesecake has a peanut butter cookie crust with a delicious jelly topping!
4.50 from 2 votes
Print Pin
Course: Dessert
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8 people
Author: Aunt Lou
Prevent your screen from going dark

Ingredients

  • 1.5 cup almond flour
  • 4 tablespoons butter melted and hot
  • 1 large egg beaten
  • 3 tablespoons peanut butter
  • 3 tablespoons sugar
  • 24 ounces cream cheese softened
  • 1 cup ricotta cheese
  • 1.5 cups sugar
  • 1/3 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 large eggs
  • 3 large egg yolks

Instructions

  • Take your 5 quart round insert out of your slow cooker (we used this one) and turn it upside down. 
  • Then take a 24 inch by 18 inch piece of heavy duty foil and sculpt it around the outside of the crock with the shiny side touching the slow cooker. Once you have your "foil pan" formed, remove it from the crock and place the crock back in your unit. Then carefully put your pan inside your crock.
  • In a medium bowl, mix together your almond flour, melted butter, 1 egg that is beaten, peanut butter and 3 tablespoons of sugar and then press them into a crust into your foil lined crock and set aside. 
  • Now you will want to take your ricotta cheese and put it in a food processor and blend until smooth. 
  • Next, in a 6 quart mixing bowl, cream together your cream cheese, smoothed ricotta cheese and remaining sugar with a mixer on medium speed until smooth. Scrape down the sides as needed. 
  • In a separate bowl, mix together your heavy cream, remaining eggs and egg yolks, vanilla extract and lemon juice until well blended. 
  • Add your egg mixture to your cream cheese mixture and mix in slowly, bumping up to medium speed once the liquid has started to mix in (and won't splash out). Mix on medium until just blended. 
  • Finally pour your batter over your crust and place the lid on top. Cook on low for 3-4 hours or until the center is almost set. 
  • Carefully rotate your crock as needed throughout cooking to reduce uneven cooking. 
  • Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool for one hour. Remove crock from unit and let it cool completely before placing in the fridge overnight. The next day carefully remove cake with foil from your crock and place on a platter. Gently pull foil away- ripping if necessary and remove entirely from cake. 
  • Melt 1/2 cup of your favorite jelly in the microwave and slice cake and serve topped with melted jelly.

Notes

  • This recipe was adapted from a recipe Cris found in George Stella's Low-Carb Essentials Cookbook: Everyday Low-Carb Recipes You'll Love to Cook. While this recipe is not low carb, Cris will have the low carb version for you soon!
  • I used a 5-quart round slow cooker.
  • As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
  • All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

Shared on:

  • Author
  • Recent Posts
Follow me
Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
Follow me
Latest posts by Aunt Lou (see all)
  • Peanut Butter Jelly Crock Pot French Toast - January 25, 2023
  • Melt In Your Mouth Crock Pot Roast Dinner - January 23, 2023
  • Budget Meal Plan: Week 18 - January 20, 2023
Pin
Share
Tweet
Share
newsletter banner

We are SO glad to have you in our slow cooking family!

Just fill out the form below and look for a confirmation email in your inbox! Our newsletter is always FREE and we are always serving up some yummy recipes!

You have Successfully Subscribed!

We promise not to spam you. You can unsubscribe at any time.

Filed Under: Aunt Lou, Crock Pot, Desserts, Holiday and Party Recipes, Recipes Tagged With: Crock Pot, CrockPot2

SAVE THIS RECIPE TO YOUR FREE RECIPE BOX

On Recipes That Crock we have a way for you to save recipes to your own free recipe box. This way you won’t ever lose a recipe. With your free RTC account, you know that your favorite recipes and all the recipes you want to try are always just a click away.

Click Here to: Learn how to use your Recipe Box on this site.

You can register (or login if you already a user) here: Register/Login Here.

NOTE: If you don’t see the recipe box save buttons, you need to sign in.

Previous Post: « Instant Pot Cabbage
Next Post: Instant Pot Meatloaf and Mashed Potatoes – WCW Week 60 »

Reader Interactions

SAVE THIS RECIPE TO YOUR FREE RECIPE BOX

On Recipes That Crock we have a way for you to save recipes to your own free recipe box. This way you won’t ever lose a recipe. With your free RTC account, you know that your favorite recipes and all the recipes you want to try are always just a click away.

Click Here to: Learn how to use your Recipe Box on this site.

You can register (or login if you already a user) here: Register/Login Here.

NOTE: If you don’t see the recipe box save buttons, you need to sign in.

Comments

  1. Eileen Wilson says

    February 26, 2018 at 2:45 pm

    Where does the foil go after you form it over crock pot. Does it line the inner crock????Thanks

    • Aunt Lou says

      February 26, 2018 at 2:47 pm

      5 stars
      Hi Eileen!

      Yes, once you have your “foil pan” formed, remove it from the crock and place the crock back in your unit. Enjoy!

      ~Aunt Lou

    • Thomas says

      February 26, 2018 at 6:41 pm

      4 stars
      Yes Eileen.

Trackbacks

  1. Low Carb Crock Pot Cheesecake - Recipes That Crock! says:
    March 1, 2018 at 12:40 am

    […] a peanut butter and jelly cheesecake! It was incredible. So much so that I asked Aunt Lou to make a full sugar version for all of my readers that are not eating low […]

We love hearing from you, it totally makes our day! Please remember, our comment section is much like our dinner table... You don't have to like everything we serve up, but you do have to use your manners.

Note: If you cannot find the comment form on this post, comments are closed. Unfortunately due to the amount of spam we receive, we have to close comments after an initial commenting period. However, if you have any questions or feedback, you can always email us at Cris@RecipesThatCrock.com. Psst... If you want to send us a photo of a dish you created from the site, we'd love to see it any maybe even feature it on Instagram!

Primary Sidebar

Looking for Something?

Search Our Recipes

Perfect Crock Pot Roast

Crock Pot Pepper Jack Chicken

How to Save Recipes

Crock Pot Homestyle Pork Chops

Air Fryer Roasted Broccoli

How to Meal Plan

Slow Cooker Stuffed Pepper Soup

Instant Pot BBQ Chicken Legs

Referral Links to Amazon Products You May Like

Copyright © 2023 · Recipes That Crock · DISCLOSURE, DISCLAIMER & PRIVACY POLICIES