CrockPot Cheesecake

Ingredients

Cheesecake Filling:
24 Ounces Cream Cheese (Softened To Room Temperature)
3 Large Eggs
¾ Cup Granulated Sugar
1 ½ Teaspoons Pure Vanilla Extract

Graham Cracker Crust:
6 Whole Graham Crackers (Crushed Into Crumbs)
3 Tablespoons Unsalted Butter (Melted)

Directions

Using a mixer, in a large mixing bowl mix together the cream cheese and granulated sugar until well combined.

Add the three eggs to the cream cheese mixture one at a time, mixing well after each egg is added before adding the next egg.

Mix in the pure vanilla extract and set cheese mixture aside while you prepare the crust.

In a separate bowl mix together the graham cracker crumbs and melted butter with a fork until the mixture resembles damp sand.

Add the graham cracker crumb crust mixture to the bottom of a small heat proof bowl or small springform pan that will fit inside your 6 quart or larger slow cooker.

With a spoon or the back of a dry measuring cup press the graham crackers into the bowl or pan until you have a smooth flat layer of crust.

Spoon the cream cheese mixture over the top of the crust and spread it around to make a smooth layer.

Place the cheesecake inside your slow cooker and using a liquid measuring cup or tea kettle with a spout carefully add 2 to 3 cups of water in the space between the cheesecake and the crock-pot insert making sure not to get any water on the cheesecake itself. The water level should reach half way up the side of your cheesecake.

Cover slow cooker and cook on high for 2 hours or 2 1/2 hours or until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.

Turn the crock-pot off and leaving the lid off let the cheesecake cool in the crock-pot for 30 minutes to 1 hour.

Carefully remove the cheesecake from the slow cooker and cover with foil or plastic wrap and place in the refrigerator for at least 1 hour to chill before eating.

Serve cheesecake plain or with your favorite fruit topping if desired.