Crock pot cheese cake

Crock pot cheese cake


3 8oz Packages of Philadelphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted


-Allow Cream Cheese to get to room temperature.
-Open cream cheese and place in large bowl.
-Add Sugar.
-Mix until sugar and cream cheese are well blended.
-Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
-In a separate bowl, add graham cracker crumbs and melted butter.
-Mix well as this will form your crust.
-Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. -You want to be able to pull the pan out without too much difficulty.
-Add the graham cracker crumbs mixture to the bottom of the pan.
-With a spoon, pat the graham crackers out til you have a smooth layer.
-Add the cream cheese mixture to the top of the graham crackers.
-Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
-Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
-Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
-The cheesecake will begin to crack on the sides.
-Let cool for 30m to 1h.
-Remove and let set in the refrigerator for at least 1 hour.