Recipe

Cant Believe A Crockpot Cheesecake Recipe


Cant Believe A Crockpot Cheesecake Recipe
When I tried this recipe I was hooked on how easy and delcious this was! Cheese cake in your crock pot, oh my!

Midgelet

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Ingredients
  • crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup fine chopped pecans
  • 2 Tbs brown sugar
  • 3 Tbs melted butter
  • Filling:
  • 2, 8 oz Pkg cream cheese room temperature
  • 3/4 cup sugar
  • 2 Large eggs, room temperature
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • 1 Tbs flour

Directions
  1. Combine crust ingredients and press into a 7 inch springform pan.
  2. Beat cheese and sugar until fluffy. Add cream, vanilla and flour with eggs and beat medium speed 3 to 4 minutes.
  3. Pour into prepared pan. Place trivet in the bottom of a 5 to 6 quart crock-pot or one large enough to hold trivet.
  4. Place springform pan on trivet.
  5. Cover crock-pot and cook high for 2 1/2 to 3 hours..
  6. Turn off heat and leave cheesecake in crock-pot for another hour or until cool enough to remove.
  7. Transfer to rack to cool completely.
  8. Cover and chill very well.
  9. Garnish as desired with pecans or a fruit topping of choice.
  10. Yield: one small elegant cheesecake
  11. Note: I was very surprised how wonderful the cheesecake came out !
  12. My crock-pot is a Rival stone wear with glass cover.
  13. 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.
  14. I would suggest to check your cheese cake after 2 hours.
  15. 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.
  16. Then I quickly replaced the cover on the crock-pot again.
  17. Note: 2 The function of the trivet is to make sure the heat circulates
  18. properly in the crock-pot while the cheesecake baking

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