Q1: Can you really "bake" a cheesecake in a slow cooker?

Yes! A slow cooker creates a perfectly moist, steamy, and gentle-heat environment , which is the ideal condition for baking a delicate custard like a cheesecake. It functions like a perfect, automatic water bath, which is the number one secret to a creamy, evenly cooked, and completely crack-free cheesecake.

Q2: What size springform pan do I need for my slow cooker?

You will need a springform pan that can fit comfortably inside your slow cooker liner with a little bit of space around the sides. For a standard 6- or 7-quart oval or round slow cooker, a 7-inch or an 8-inch round springform pan is usually a perfect fit.

Q3: How do I keep the condensation from the slow cooker lid from dripping onto my cheesecake?

The secret is the paper towel trick ! As the recipe directs, simply laying a few clean paper towels across the top of the slow cooker crock, directly underneath the lid, is the foolproof way to absorb all that steam and condensation, guaranteeing a beautiful, smooth, and dry surface on your cheesecake.

Q4: How do I know when my slow cooker cheesecake is done?

Unlike an oven-baked cheesecake, a slow-cooker cheesecake will not get brown on top. You'll know it's done when the edges are set and firm , and the very center still has a slight jiggle to it when you gently nudge the crock. It will firm up completely as it cools and chills.

Q5: Can I make this cheesecake ahead of time for a party?

Yes, this is the perfect make-ahead party dessert! A cheesecake's flavor and texture actually improve after a long, uninterrupted chill. You can bake the entire cheesecake completely up to 3 days ahead of time . Keep it covered in the refrigerator until you are ready to serve.

The Best Easy & Creamy Slow-Cooker Pumpkin

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.

Author: Grace
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/