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home > recipes > cheesecakes > crock pot cheesecake
from NY, US crust: 1 cup graham cracker crumbs 1/4 cup fine chopped pecans 2 Tbs brown sugar 3 Tbs 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 Tbs 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

Crock Pot Cheesecake


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list all recipes for CHEESECAKES (56)
list all recipes by BUTTERFLYDOG (1134)


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keyword: crock
keyword: cheesecake
recipes for cheesecakes
recipes by butterflydog
Email Address:
(posted October 21, 2006)

from NY, US

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