Nutty Pecan Crockpot Cheesecake

Nutty Pecan Crockpot Cheesecake


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This nutty delicious pecan cheesecake is a delicious dessert. With the unique baking method this will be a fun cooking experience.

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Time needed

30 min preparation

Serving Size / Yield

8-10 servings


  • Crust:
  • 1 C graham cracker crumbs
  • 2//3 C. finely chopped pecans
  • 2 tbsp. brown sugar
  • 3 tbsp melted butter
  • Filling:
  • 16 oz. low-fat cream cheese, room temperature
  • 3/4 C. brown sugar
  • 2 large eggs
  • 1/4 C. light whipping cream
  • 1 tsp. almond extract
  • 1 tbsp. flour
  • Garnish:
  • Whipped Cream
  • Pecans

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Begin by mixing the graham cracker crumbs and nuts with the brown sugar.  Add in the melted butter until mixed together well.  Pat this mixture into a 7-inch spring form pan and spread evenly.  Beat the softened cream cheese and sugar together until smooth and lump free.  Then add in the eggs, cream, vanilla, and flour.  With an electric mixer mix these ingredients for about 3-5 minutes.  Once all ingredients are thoroughly mixed pour onto the graham cracker crust mix.  Place you spring form pan in your crockpot on top of an aluminum foil ring, so that your pan doesn’t directly sit on the bottom of the crockpot.  Cover the pot and cook on high for 2 ½-3 hours.  Then turn your pot off and let it sit for about 1 hour.  When cool lift your pan out of the crockpot and chill it in the refrigerator for about 2 ½-3 hours.  When serving your cheesecake, garnish with pecans and whipped cream.

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