CHEESECAKE IN YOUR CROCK POT

Cheesecake in Your Crock Pot image

What a different way to bake a cheesecake! I love to try out different crock pot recipes and this one did not disappoint me. The cheesecake was so creamy and delicious! With our crock pot, I did need to cook this for about 2.5 hours to get it to the consistency Karen describes, but every crock pot is different.

Provided by Karen McCall

Time 2h30m

Number Of Ingredients 11

Ingredients

CRUST
1 c graham crackers, crushed
2 Tbsp brown sugar
3 Tbsp melted butter
FILLING
16 oz cream cheese, room temperature
3/4 c white sugar
2 large eggs, room temperature
1/4 c heavy cream
1 Tbsp good vanilla
1 Tbsp all purpose flour

Steps:

1. Find a heat-resistant dish that will fit into your crock pot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.
2. In a plastic zipper bag, beat the crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
3. In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.
4. Add 1/2 to 1 cup of water to the bottom of your crock pot. Lower the dish inside, being careful to not slosh water into your cheesecake.
5. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crockpot anyhow.
6. I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.