1 cup graham cracker crumbs
1/4 cup finely chopped pecans
2 tablespoons brown sugar
3 tablespoons melted butter
16 ounces cream cheese, room temperature
3/4 cup brown sugar
2 large eggs
1/4 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon flour
Combine crumbs and nuts with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.
Beat cream cheese and sugar together until smooth. Add the eggs, cream, vanilla, and flour; beat for 3 to 4 minutes at medium speed of a hand-held electric mixer. Pour into the prepared crust and place on a rack or ring of aluminum foil (to keep it off the bottom of the pot) in a 5-quart Crock Pot (large enough to fit the springform pan). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Garnish with pecan halves if desired.
Chill before serving, and store leftovers in the refrigerator.
1 small sweet potato
1 small white potato
½ C cut up ham chunks
1 Tsp garlic powder
½ C shredded cheddar cheese
3 slices Muenster cheese
¼ C flour
¾ C heavy whipping cream
This recipe is for a small crock pot, though it will work for a large crock pot as well
Begin by slicing the potatoes in half and then in thin slices. Add the potatoes to a large bowl and add in flour and garlic powder and toss until all is covered.
Spray crock pot with olive oil and layer half of the sliced potatoes. Sprinkle on half the cheeses and ham. Continue by adding on the rest of the sliced potatoes and topping off with cheeses and ham.
Pour the heavy whipping cream over the top and cook on low heat for 3 hours.
7 ounces caramels
1/4 cup miniature marshmallows
1/3 cup whipping cream
2 teaspoons rum or 1/4 tsp rum extract
Combine caramels and cream in Crock Pot. Cover and heat until melted, 30 to 60 minutes. Stir in marshmallows and rum. Cover and continue cooking 30 minutes. Serve with apple wedges or pound cake.
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels
Combine crust ingredients and pat into a 7-inch springform pan.
Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.