Saturday, September 17, 2011




1 cup graham cracker crumbs
2 Tblsp brown sugar
3 Tblsp melted butter


16 oz cream cheese
3/4 cup white sugar
2 large eggs
1/4 cup heavy cream
1 tsp vanilla or almond flavoring
1 Tblsp flour


Grease a cake pan that will fit inside your crockpot.

Place graham crackers in a ziplock bag and pass a rolling pin over the top a few times to make crumbs. Add brown sugar and melted butter. Mix until it's wet and crumbly. Press crumb crust into the bottom of your cake pan.

In a mixing bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a beater. Make sure to scrape the bowl often to incorporate all the cream cheese into the mixture and ensure a smooth consistancy. Pour the cheese mixture on top of the crust and smooth out.

Add 1/3 cup of water to your crockpot. Place a metal, or tinfoil ring on the bottom of the crockpot in the waterbath. Lower the cheescake dish inside and set on the ring. Cover and cook on HIGH for two hours. Turn off the crockpot and let the cheesecake sit inside for one additional hour before removing and refrigerating. Serve plain or with pie filling topping.

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