The Best Easy & Creamy Slow-Cooker Pumpkin Cheesecake (No-Crack!)
A creamy, crack-free pumpkin cheesecake with a spicy gingersnap crust, conveniently made in a slow cooker to avoid heating up the oven. The recipe features a simple press-in crust of gingersnap cookie crumbs and butter. The rich filling is a smooth blend of cream cheese, pumpkin puree, brown sugar, and sour cream, seasoned with pumpkin pie spice. The cheesecake is ‘baked’ gently on a foil ring inside the slow cooker, then cooled and chilled for several hours until firm.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Total Time: 9 hours 25 minutes (includes cooling and chilling time)
- Yield: 8-12 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 24 gingersnap cookies
- 1/4 cup plus 1 tablespoon unsalted butter, melted
- Pinch of kosher salt
- For the Filling:
- 1 pound (two 8-ounce packages) cream cheese, at room temperature
- 1 cup lightly-packed light brown sugar
- 3/4 cup pumpkin puree
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 3 large eggs, at room temperature
Instructions
- Prepare the Equipment: Create a foil ring to act as a trivet by loosely rolling a 20-inch piece of foil into a cylinder and forming it into a 7-inch ring. Place this ring in the bottom of a 6- to 7-quart slow cooker and add 1/2 inch of water.
- Make the Crust: In a food processor, pulse the gingersnaps into fine crumbs. Add 1/4 cup of melted butter and a pinch of salt and pulse to combine.
- Brush an 8-inch springform pan with the remaining 1 tablespoon of melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
- Make the Filling: In the food processor, pulse the cream cheese and brown sugar until smooth. Add the pumpkin puree, sour cream, vanilla, and pumpkin pie spice and pulse until combined. Add the eggs and pulse until smooth and uniform.
- Pour the filling into the prepared crust.
- Cook the Cheesecake: Gently place the cheesecake pan on the foil ring in the slow cooker. Place a few layers of paper towels under the slow cooker lid to catch condensation.
- Cover and cook on LOW for 4 hours.
- Cool and Chill: Turn off the slow cooker and let the cheesecake cool inside, with the lid on, for about 2 hours.
- Remove the cheesecake from the slow cooker, cover it with plastic wrap, and refrigerate for at least 3 hours or up to 3 days until well chilled.
- Before serving, run a small knife around the edge of the cheesecake and remove the outer ring of the springform pan.
Notes
- Special Equipment: An 8-inch springform pan and a 6- to 7-quart slow cooker are required for this recipe.
- Using a homemade foil ring as a trivet elevates the pan from the water, allowing the cheesecake to steam gently.
- Placing paper towels under the lid is a key step to absorb condensation and prevent water from dripping onto the cheesecake.
- The slow cooling process and long chilling time are essential for the cheesecake to set properly.
Find it online: https://www.eatswithsoul.com/slow-cooker-pumpkin/