Crock Pot Cheesecake

Recipe from crockpot365.blogspot.com

Crust

- 1 cup graham cracker crumbs
- 2 T brown sugar
- 3 T melted butter

Filling
- 16 oz cream cheese, room temperature (I nuked mine for 30 seconds to get it soft)
- 3/4 cup white sugar
- 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes)
- 1/4 cup heavy cream
- 1 t good vanilla
- 1 T flour

Find a heat-resistant dish that will fit into your crockpot for the cheesecake. I have an oval crockpot and so I used a loaf pan. However, not all of the cheesecake mixture fit into the pan because I didn’t want it to be too thick. You are going to create a bain marie, or water bath in the bottom of your crock pot.

In a plastic zipper bag, beat the crackers into crumbs with a rolling pin or crush them in a food processor. 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.

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.

Add 1 cup of water to the bottom of your crock pot. Lower the dish inside, being careful to not slosh water into your cheesecake.

Cover and cook on high for 2-3 hours. The cheesecake is done when the edges are no longer shiny (like how it looks when you first pour the mixture in). My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.

I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crock pot, with the lid on, for an hour. Then remove and transfer to the refrigerator. Chill in the refrigerator for about 2 -3 hours before cutting and serving.