How To Make Crockpot Pumpkin Cheesecake Recipe
Creamy pumpkin cheesecake made in a crockpot, perfect for a warm fall dessert.
Serves:
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of butter, melted
- 3 packages (8 oz each) of cream cheese, softened
- 1 cup of granulated sugar
- 1 can (15 oz) of pure pumpkin puree
- 1 tsp of pumpkin pie spice
- 1 tsp of vanilla extract
- 3 eggs
- whipped cream (optional)
Instructions
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In a small bowl, mix graham cracker crumbs and butter until combined. Press onto bottom of a 6-in. springform pan.
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In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, pie spice, and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Cover securely with foil.
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Pour 1 cup of water into a 5-qt. slow cooker. Place springform pan on a trivet or make a foil sling to lower the pan onto the trivet, taking care not to let the sling touch the cheesecake.
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Cook, covered, on high until center is almost set, about 3 1/2 hours. Turn off heat; leave covered and let stand 30 minutes. Remove springform pan from slow cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours.
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If desired, serve with whipped cream.
Nutrition
- Calories : 787kcal
- Total Fat : 54g
- Saturated Fat : 31g
- Cholesterol : 285mg
- Sodium : 674mg
- Total Carbohydrates : 66g
- Dietary Fiber : 3g
- Sugar : 49g
- Protein : 12g
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