Crock Pot Cheesecake

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 3 tablespoons melted butter
• 16 ounces cream cheese
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup heavy cream
• 1 teaspoon vanilla
• 1 tablespoon flour

Recipe

• 1 find a heat-resistant dish that will fit into your crockpot for the cheesecake. you are going to create a bain marie, or water bath. i used a 1.5 qt corning ware dish and it fit nicely into 6qt oval. i tried a round cake pan in a 4 qt round, and that fit too. but i opted for my 6qt, because i'm more comfortable with how it heats.
• 2 in a plastic zipper bag, beat the animal 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.
• 3 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.
• 4 add 1/2 to 1 cup of water to the bottom of your crockpot. lower the dish inside, being careful to not slosh water into your cheesecake.
• 5 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. touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. my cheesecake wasn't perfectly set in the middle, but i unplugged the crock anyhow.
• 6 i cooked it for exactly 2 hours. let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. chill in the refrigerator for about 2 hours before cutting and serving.