Slow Cooker Pumpkin Cheesecake

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

Filling:

1. 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. 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