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
This is so great on a busy day, no babysitting it.
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
This is so great on a busy day, no babysitting it.
