Crockpot Perfect Praline Cheesecake
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- 1 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 2 Tablespoons brown sugar, packed
- 3 Tablespoons butter, melted
- 16 ounce pkg. cream cheese, at room temperature
- 3/4 cup brown sugar, packed
- 2 eggs
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 1 Tablespoon flour
Optional: garnish with pecan halves on top of cheesecake after it’s been removed from crockpot to cool
You’ll need: a 7″ springform pan and a crockpot big enough to fit a 7″ springform pan, a 5 or 6 quart crockpot should work.
In a bowl, combine the graham cracker crumbs, pecans, and brown sugar.
Melt your butter carefully in a small saucepan over low heat or in the microwave. Pour the melted butter into the crumb mixture and stir together with a fork until everything is nice and moistened.
Dump the moistened crumb mixture into your 7″ springform pan and pat evenly to form a crust, carefully running some of the crumb mixture up the sides a little. Unlike a pie, the crust doesn’t go all the way to the top.
In a large mixing bowl, using an electric mixer, beat together the cream cheese and sugar until it’s smooth. Then add the eggs, cream, vanilla, and flour. Continue beating with the mixer for about 3 minutes at medium speed. Mix a minute longer if it’s not smooth enough.
Pour this creamed mixture into your graham cracker crust. Put a small rack in the bottom of your crockpot. This is to keep the springform pan off the bottom of the crockpot. If you don’t have a rack small enough, form one by rolling up some aluminum foil into a thick, donut shape and placing that on the bottom of the crock pot.
Put the cover on the crockpot, turn the heat to HIGH, and cook for about 2 to 3 hours. You can pretty much judge by the color of the filling if it’s getting close to done. Try not to lift the cover at all during this cooking process. After the 2 to 3 hours, turn the heat OFF and let it stand for at least an hour as is, with the cover on. Remove when it’s cool enough to handle, then let the cheese cake cool completely on a rack before removing the springform pan.
This cheesecake can be served at room temperature, or it can be chilled before serving. Be sure to store any leftovers in the refrigerator as you would any cheesecake… but I doubt you’ll have leftovers! This is a very tasty dessert, and it’s nice being able to use your crockpot to cook this cheesecake because it will free up the oven for other dishes.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
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