- 6
- 15 mins
- 165 mins
Ingredients
- Crust
- 1 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 2 tablespoons brown sugar
- 3 tablespoons melted butter
- Filling
- 16 ounces cream cheese, room temperature
- 3/4 cup brown sugar
- 2 large eggs
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon flour
Preparation
Step 1
Preparation
Make the Crust
Combine the crumbs and chopped nuts with 2 tablespoons of brown sugar; add the melted butter and mix until the crumbs are well moistened.
Pat the crumbs into a 7-inch springform pan.
Prepare the Filling
In a mixing bowl with an electric mixer, beat the cream cheese and 3/4 cup of brown sugar together until smooth.
Add the eggs, cream, vanilla, and flour. With the mixer on medium speed, beat for 3 to 4 minutes.
Pour the cream cheese mixture 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 to 6-quart slow cooker (large enough to fit the springform pan).
Cover the slow cooker and cook on high for 2 1/2 to 3 hours. Turn off and leave the cheesecake in the covered slow cooker for 1 to 2 hours, or until cool enough to remove.
Place the cheesecake on a rack and cool completely and remove the sides of the pan.
Garnish with pecan halves if desired.
Chill before serving, and store leftovers in the refrigerator.
Spoon pecan praline sauce over each serving.
Oven Instructions
Prepare the cheesecake as directed and bake it in a preheated 325 F oven for about 45 minutes to 1 hour, then turn the oven off and let it cool in the oven for about 4 hours.