Praline Crockpot Cheesecake

Praline Crockpot Cheesecake


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This praline cheesecake will be the perfect dessert to serve up after any meal.

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Serving Size / Yield

5 servings


  • Crust:
  • 1 C cinnamon graham cracker crumbs
  • 1/4 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. vanilla extract
  • 1 tbsp. flour

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Mix cinnamon 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 to add an element of extra crunch.   

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