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Slow Cooker Coconut Rice Pudding with Fresh Mango
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Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
Slow Cooker Pumpkin Cheesecake **

Slow Cooker Pumpkin Cheesecake

  • Cooking Time:

    2 — 2 1/2 hours on High
  • Servings:

    8

Ingredients

15 oz. Pump­kin, canned, pure not Pump­kin Pie Mix
1 T. Pump­kin Pie Spice (or 1/2 tsp. ground cin­na­mon, 1/8 tsp. ground nut­meg, 1/8 tsp. ground cloves)
1 tsp. Vanil­la
3 — 8oz Pack­ages of Philadel­phia Cream Cheese
3 Eggs
3/4 Cup Sug­ar
1 c. Gin­ger­snap Cook­ies or Gra­ham Crack­ers, crushed (I use GF Gin­ger­snaps from Trad­er Joe’s)
4 T. But­ter, melt­ed
1 1/2 T. brown sug­ar
A loaf pan or a crock that fits inside your slow cook­er (make sure you can remove from the slow cook­er) (TIP: Can place foil under the loaf pan/crock to lift eas­i­er, but slow­ly.)

I love Cheese­cake of any kind how about you? If so you will love this recipe for Slow Cook­er Pump­kin Cheese­cake!

Fill­ing:

    1. Cream cheese should be room tem­per­a­ture.
    2. Mix cream cheese and sug­ar well in a bowl.
    3. When cream chess and sug­ar is mixed with very few cream cheese lumps it’s time to add one egg at a time and mix well, add sec­ond egg, again mix well, and then the final egg mix­ing well.
    4. Next, mix in the pump­kin, pump­kin pie spice (or spices as sug­gest­ed) and vanil­la; also must mix well.

Crust:

    1. Com­bine the gin­ger­snaps or gra­ham crack­ers with melt­ed but­ter, brown sug­ar and stir well.
    2. Press the gingersnap/graham crack­er mix­ture to the bot­tom of your loaf pan or pan you will use in your slow cook­er.
    3. Trans­fer the Fill­ing into the loaf pan on top of the pressed crust.

Ready to Crock:

  1. Put 3 — 3 1/2 cups of water in the bot­tom of the slow cook­er.
  2. Place your Pump­kin Cheese­cake in the slow cook­er. (NOTE: Be care­ful that the water does not come close to the top rim of the cheese­cake pan. (Water should not splash over the rim into the cheese­cake.)
  3. Cov­er. Crock on High for 2 — 2 1/2 hours.
  4. NOTE: If the cen­ter of the Cheese­cake is watery, cook longer. Cheese­cake will break away from the sides of the crock.
  5. Turn slow cook­er off.
  6. Let the cheese­cake cool inside the slow cook­er.
  7. Remove and refrig­er­ate for at least 1 hour or more, but if serv­ing to guests best to make the day before so it is com­plete­ly set.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Slow Cooker Pumpkin Cheesecake Nutrition **

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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