Ingredients

The following ingredients have 8 Servings
  • 3 - 8 oz Packages of Cream Cheese (softened)
  • 3 Eggs
  • 3/4 Cup Sugar
  • 1 tsp vanilla extract
  • 1 cup of Graham Cracker Crumbs
  • 3 Tablespoons of Stick Butter (melted)
  • Fruit Topping (optional)

Instruction

  • Add softened cream cheese and sugar to a large bowl and mix until creamy.
  • Beat in the eggs one at a time until well blended.Stir in vanilla.
  • In a separate bowl mix together your graham cracker crumbs and melted butter. The crumbs should stick together when pressed between your fingers, this will be your crust.
  • Find your largest crock pot and a separate pan/baking dish that will fit inside with a little room left. You don't want it too be so snug you can remove it later.
  • Press the graham cracker crumbs evenly into the bottom of the removable baking dish/pan.
  • Add the cream cheese mixture to the top of the graham crackers.
  • In your crockpot Add 2 to 3 cups water. We are creating a water bath. We don't want to overfill and get water in the cheesecake. just enough for the pan to sit in the water.
  • 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.
  • Let cool for 30mins to an hour at room temperature. Then refrigerate at least 1 hour before serving
  • Top with fruit if desired.