Crock Pot Praline Cheesecake Recipe
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Crock Pot Praline Cheesecake

Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
2 TBS brown sugar
3 TBS melted butter

Filling:
16 oz. cream cheese, room temperature
3/4 cup brown sugar
2 lg. eggs
1/4 cup whipping cream
1 tsp vanilla extract
1 TBS flour

Combine crumbs and nuts with brown sugar. Mix in melted butter until well moistened. Pat into a 7" springform pan.

Beat cream cheese and sugar together until smooth. Add the eggs, cream, vanilla, and flour. Beat for 3-4 mins. at med. speed using a hand-held electric mixer.

Pour into the prepared crust and place on a rack or ring of aluminum foil (to keep it off the bottom of the pot) in a 5 qt. crock pot (lg. enough to fit the springform pan).

Cover and cook on high for 2 1/2-3 hrs. Turn off and leave for 1-2 hrs., until cool enough to remove. Cool completely and remove the sides of the pan.

Garnish with pecan halves if desired.

Chill before serving, and store leftovers in the refrigerator.



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