This is a variation of a food network recipe that I saw while sitting in a dentist office some time ago. Their version has a topping that my kids would never eat and used ricotta cheese instead of cream cheese and called for orange zest. My very lazy version couldn't be simpler and is really delicious. I like my cheesecake plain, but it would be great with any of your favorite toppings. I really was amazed that 1. I could cook a cheesecake in my crockpot and 2. that it would taste sooo good. One thing to note: I tried this with the fat free cream cheese and it doesn't work very well. The texture was not good and the taste was wrong. Low fat cream cheese seems to work just fine, though. Hope you enjoy.
1Prepare crockpot by placing a cereal bowl upside down and placing a small plate on top of that. Preheat crockpot to "high" setting
2Add sugar to softened cream chease. Add eggs one at a time and beat at low speed. Add remaining ingredients and continue to blend until sugar is dissolved into cream cheese mixture--about two minutes.
3Easiest way to do this is to place empty crust onto plate in crockpot and carefully pour filling into crust. You may have a little extra filling.
4Place lid on crockpot and cook until center is set. This works out to about two hours and forty five minutes for my cooker. I usually turn off the heat and remove the pie at the cheesecake at the three hour point.
5Allow cheesecake to cool completely. Of course, it tastes best after sitting in the refrigerator overnight, but if you can't do that at least give it a couple of hours. It's great by itself or with toppings. Because of the even heat, the cheesecake should not crack and will be delicious.