Desserts
Slow Cooker Pumpkin Cheesecake
This Slow Cooker Pumpkin Cheesecake is a delightful combination of creamy pumpkin filling and a crunchy crust, perfect for fall gatherings or holiday celebrations.
Written byJenn Bare
Method
Step by step
- 01
Cream cheese should be room temperature.
- 02
Mix cream cheese and sugar well in a bowl.
- 03
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.
- 04
Next, mix in the pumpkin, pumpkin pie spice (or spices as suggested) and vanilla; also must mix well.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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