This was me stepping out of my box big time. I was sent this recipe from a friend who saw it on Pinterest (Crock Pot Ladies) and I thought....why not? I am so glad I tried it. I have visions of tweeking with it and making oreo cheesecake and peppermint cheesecake. The possibilities are endless and it is simple and pretty no mess. Now I modified the recipe to fit a regular pyrex loaf pan. You have to have a pan that will fit into your crock. I actually like it in the loaf pan as it slices in just the right portion and seemed to cook perfectly.
2 8oz Packages of Philadelphia Cream Cheese (i used one regular and one light)
1/2 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted
Allow Cream Cheese to get to room temperature. Open cream cheese and place in large bowl. Add Sugar. Mix until sugar and cream cheese are well blended. Add the 3 eggs one at a time. After adding an egg, blend, then add the other. In a separate bowl, add graham cracker crumbs and melted butter. Mix well as this will form your crust. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty. Add the graham cracker crumbs mixture to the bottom of the pan.With a spoon, pat the graham crackers out til you have a smooth layer. Add the cream cheese mixture to the top of the graham crackers. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on. Cook on high for 3-3.5 hours or until the center does not have a watery consistency when you stick a knife into it. The cheesecake will begin to crack on the sides. Let cool for 30m to 1h.Remove and let set in the refrigerator for at least 1 hour. Serve. Note-you will get a little condensation from the lid but I did not find it to be a problem or dilute the recipe in any way.