Wednesday, February 17, 2016

Oreo Cheesecake - #29daysseducedbybruce - day 17 of 29 BONUS

I really believe anything can be made in and by Bruce.  I love this man.  Er, ummm, machine.

Couple notes, the recipe doesn't tell you, but put a layer of paper towels down under the lid.  It'll trap the condensation and keep it from dripping back down on your cheesecake.  I put this in an 8" round cake pan and it was absolutely the perfect size.  It fit nicely in my large oval crockpot, and held all the ingredients. I actually had prepared two cake pans to make two because I thought it would be too much for the small cake pan, but it ended up all fitting in nicely.  2 to 2 hours and 15 minutes on high seems to be the magic number.  This was a tasty treat for the fam and the work wife.

Crockpot Cheesecake with Oreo Cookie Crust

3- 8 oz packages cream cheese softened 
3/4 cup granulated sugar 
1 tsp vanilla 
2 eggs 
5 tbsp butter (melted) 
2 cups Oreo cookies crushed 
Crisco, coconut oil, or nonstick spray 

Notes / Directions
1. Prepare bowl/pie plate by greasing liberally with Crisco, coconut oil, or nonstick spray.

2. Crush oreos in blender or food processor.

3. Combine melted butter and cookies together til well mixed.

4. Press cookie crumbs into the bottom of greased bowl.

5. Combine cream cheese, sugar, and vanilla in the bowl of a stand or hand mixer until smooth, creamy, and fluffy.

6. Add eggs one at a time to mix well.

7. Spread filling over crust.

8. Place container in slow cooker, add water carefully up to ½” under the rim of bowl.

9. Replace lid.

10. Cook on high for 2 hours, or until top is firm, and toothpick or knife inserted in center comes out clean.

11. Allow to cool for 30 minutes.

12. Place in refrigerator to set for an hour or more.