Monday, January 29, 2018

# Cheesecake # crock pot

Crockpot Monday: Cheesecake

I confess that I was well into adulthood before I liked cheesecake. Even now, it's more of a once in a while thing versus something I want all the time. Since my youngest loves it though and his birthday was just two days ago, I had to share this recipe with all of you!


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

16 ounces cream cheese, room temperature
3/4 cup granulated white sugar
2 large eggs, room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
1 Tablespoon flour


Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You’ll be creating a water bath for this recipe.

In a plastic zipper bag, crush your graham crackers into crumbs with a rolling pin. 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. Pour the cheese mixture on top of the crust. Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower your cheesecake dish inside being careful not to splash any water into it.

Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring it to the refrigerator. Chill in the refrigerator for at least 2 hours before cutting and serving.

**If you want to mix it up a bit, try different kinds of graham crackers! 

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