Crockpot Cheesecake

Well folks I did it... I drove the MH for the first time Thursday May 23,2013. It was not nearly as scary as I thought it would be. I just have to remember it a whole lot wider than my little XB. Ed said I only made him hold his breath a couple of times. I know one of those times was when  we had to cross a very narrow bridge and one lane was closed with road workers everywhere and cones...OMG I went so slow, Ed told our friends at the campsite, that one of the road workers yelled at me to speed up. I don't think so, I was just being careful. He did tell me I did great. Anyway I am now officially a pilot. Woo Hoo for me. To celebrate this special event lets make some dessert in our Crockpot today. Enjoy


Crockpot Cheesecake  

Ingredients:

• 1 cup graham cracker crumbs
• 2 tbsps brown sugar
• 3 tbsps melted butter
• 16 ozs cream cheese
• 3/4 cup white sugar
• 2 large eggs
• 1/4 cup heavy cream
• 1 tsp vanilla
• 1 tbsp flour

Directions:

1. Find a heat-resistant dish that will fit into your crock pot for the cheesecake. You will need it to create a water bath inside the crock pot.
2. Pour 1 cup of graham cracker crumbs into a medium bowl. Add melted butter and brown sugar and stir into a crumbly mixture. Press the crumbs into the bottom of the heat-resistant dish.
3. In a separate bowl, beat the cream cheese, sugar, eggs, cream, vanilla, and flour. Pour the cheese mixture on top of the crust.
4. Add 1/2 to 1 cup of water to the bottom of your crock pot. Lower the dish inside, being careful to not to splash the water.
5. Cover and cook on high for 2-3 hours, checking on it after every hour. The cheesecake is done when the edges are no longer shiny and have set. It should be semi-firm to the touch.
6. Let the cheesecake cool in the crock pot for up to an hour, and then transfer your cheesecake to the refrigerator to let it set. Chill for at least 2 hours before cutting and serving.