Crockpot Caramel Cheesecake
Serving Size / Yield
- 1-1/4 C. low-fat graham cracker crumbs
- 1/4 C. finely chopped almonds
- 1 tbsp. brown sugar
- 1/4 C. butter, melted
- 2 (8 oz.) pkgs. low-fat cream cheese, softened
- 1 (3 oz.) pkg. low-fat cream cheese, softened
- 1/2 C. brown sugar
- 1/4 C. sugar
- 2 eggs, beaten
- 1/3 C. evaporated milk
- 1 tsp. vanilla
- 2 tbsp. flour
- 1 C. dark chocolate chips, melted
In a mixing bowl combine graham cracker crumbs, almonds, 1 tbsp. brown sugar and melted butter and mix it altogether well. Pat mixture into the bottom of a 7-inch spring form pan or whatever pan fits into your crockpot.
In a large bowl beat softened cream cheese until smooth. Add ½ cup brown sugar and ¼ cup sugar and mix. Then add and mix eggs, milk, vanilla, and flour. Pour this mixture over graham crust in the pan.
Next you will want to melt the chocolate chips in the microwave on low heat. Once your chocolate has slightly cooled drizzle the chocolate over the cheesecake in the pan.
Place a rack or ring of crumpled aluminum foil in the bottom of a 5-quart crockpot. Then fold 24 inch long pieces of foil in half along the bottom of your crockpot to a letter X. Place the spring form pan on top of all the foil so that your pan doesn’t sit direction onto your crockpot. Cover the crockpot and cook on high for about 3 hours. Don’t remove the lid from your crockpot while your cheesecake is cook. It needs the heat to cook properly. Once your cheesecake is done cooking remove it and let it sit for about 30 minutes. Transport to the refrigerator for about 6 hours or overnight. Then to top it off add hot chocolate sauce and caramel fudge ice cream.