Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crock Pot Cheesecake Recipe
    Lost? Site Map

    Crock Pot Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    crock pot queen's Note:

    So So GOOD! This is from Stephanie at 365 crock pot cooking blog: http://crockpot365.blogspot.com/2008/07/crockpot-cheesecake-recipe.html

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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. 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.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on September 08, 2008

      55

      This cheesecake is awesome! I have made it 3 times and my family just loves it! Its a winner

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Crock Pot Cheesecake

    Serving Size: 1 (232 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 830.3
     
    Calories from Fat 524
    63%
    Total Fat 58.3 g
    89%
    Saturated Fat 34.9 g
    174%
    Cholesterol 273.7 mg
    91%
    Sodium 567.5 mg
    23%
    Total Carbohydrate 65.5 g
    21%
    Dietary Fiber 0.6 g
    2%
    Sugars 51.2 g
    204%
    Protein 13.7 g
    27%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites