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

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes