Slow Cooker Peanut Butter Cheesecake Directions
Cover the bottom and up the sides of your 6 inch spring form pan with foil, set aside. Mix graham cracker crumbs, sugar,salt and melted butter; press onto bottom of pan.
microwave a heaping 1/4 C peanut butter for about 8 seconds or until thin enough to pour. Smooth the peanut butter over the graham cracker crust.
Meanwhile, beat cream cheese, sugar, flour and vanilla with mixer until blended. Add whipping cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over peanut butter layer.
Make a ring with foil and place in the bottom of your crock pot. Sit the spring form pan filled with cheesecake mixture on top of foil ring. Add about 1/2 inch of water to the bottom of the crock pot Take 3 to 4 paper towels and place over the top of your crock pot, now place the lid on top of the towels (this will keep the moisture on the underneath side of the lid to drip onto your cheese cake as it bakes).
Turn the crock pot on high and let it go without peeking for 2 hours. Then turn the crock pot off and let sit for an hour. The cheesecake is now done and ready to chill. Place the cheesecake still in the spring form pan into the refrigerator to get cold. After it has chilled to your liking, run a knife around the edges to loosen the cheesecake before removing the ring around your spring form pan.
Microwave the hot fudge topping and spread over top of cheesecake. Garnish with chopped Reese Cups.
Yeah, this recipe looks very promising and I have to test it by myself very soon.
via Crazy for Cookies and More Crockpot peanut butter cheesecake