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.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.