Crock Pot Cheesecake

submitted by butterflydog

from NY, US

crust:
1 cup graham cracker crumbs
1/4 cup fine chopped pecans
2 Tbsp brown sugar
3 Tbsp 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 Tbsp flour

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

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