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Ingredients

How to make it

  • Combine crust ingredients and press into a 7 inch springform pan.
  • Beat cheese and sugar until fluffy. Add cream, vanilla and flour with eggs and beat medium speed 3 to 4 minutes.
  • Pour into prepared pan. Place trivet in the bottom of a 5 to 6 quart crock-pot or one large enough to hold trivet.
  • Place springform pan on trivet.
  • Cover crock-pot and cook high for 2 1/2 to 3 hours..
  • Turn off heat and leave cheesecake in crock-pot for another hour or until cool enough to remove.
  • Transfer to rack to cool completely.
  • Cover and chill very well.
  • Garnish as desired with pecans or a fruit topping of choice.
  • Yield: one small elegant cheesecake
  • Note: I was very surprised how wonderful the cheesecake came out !
  • My crock-pot is a Rival stone wear with glass cover.
  • It took about 2 1/4 hours until the cheese cake seemed firm without a wet spot in the center and it jiggled like a fully baked cheese cake should.
  • I would suggest to check your cheese cake after 2 hours.
  • Also I found condensation on my crock-pot glass cover and while cooling did have to quickly wipe it off so no water dripped onto the top of the cheesecake.
  • Then I quickly replaced the cover on the crock-pot again.
  • Note: 2 The function of the trivet is to make sure the heat circulates
  • properly in the crock-pot while the cheesecake baking

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