CROCK POT CHEESECAKE

CROCK POT CHEESECAKE image

Yield 8

Number Of Ingredients 7

3 - 8oz Packages of Cream Cheese (softened)
3 Eggs
¾ Cup Sugar
1 tsp vanilla extract
1 cup of Graham Cracker Crumbs
3 Tablespoons of Stick Butter, melted
Fruit Topping (optional)

Steps:

Add softened cream cheese and sugar to a large bowl and mix until creamy. Beat in the eggs one at a time until well blended.Stir in vanilla. In a separate bowl mix together your graham cracker crumbs and melted butter. The crumbs should stick together when pressed between your fingers, this will be your crust. Find your largest crock pot and a separate pan/baking dish that will fit inside with a little room left. You don't want it too be so snug you can remove it later. Press the graham cracker crumbs evenly into the bottom of the removable baking dish/pan. Add the cream cheese mixture to the top of the graham crackers. In your crockpot Add 2 to 3 cups water. We are creating a water bath. We don't want to overfill and get water in the cheesecake. just enough for the pan to sit in the water. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it. Let cool for 30mins to an hour at room temperature. Then refrigerate at least 1 hour before serving Top with fruit if desired.