Key Lime Cheesecake Made In a Crockpot
Serving Size / Yield
- 1 C. shortbread cookie crumbs, 15 cookies
- 2 Tbs. unsalted butter; melted
- 1 lb. cream cheese; softened
- 1 C. sugar
- 3 eggs
- 2 key limes, 1 Tbs. peels, grated and juice reserved
Combine cookie crumbs with butter and press into bottom of 9 inch spring form pan (or whatever will fit into your crockpot). Refrigerate. Beat cream cheese in a bowl until smooth. Gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Pour into prepared crust. Bake 55-65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved.
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.