Everyone seems to like the Regular Cheese Cake. I made this cheesecake the same day (company was coming over and they were going to be taste testers!). I used the only other pan I had which was a regular non-stick cake pan rectangle in size. Turned out wonderful. I personally was not too fond of the Gingersnaps (too spicy for me) but plan on using the regular graham crackers next time for the crust. My great grandfather and Father in Law said they liked the Gingersnaps.
Crock-Pot Pumpkin Cheesecake
1 Cup and 2 Tablespoons Pumpkin Puree (or 1 can of Pumpkin)
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Vanilla
3 8oz Packages of Philadelphia Cream Cheese
3/4 Cup Sugar
14 Gingersnap Cookies, pulverized
3-4 Tablespoons Stick Butter, melted.
A metal pan, glass pan or a crock that will fit inside your crock-pot but leaves you enough room to remove it.
- Let Cream Cheese come to room temperature.
- Add cream cheese and sugar to a bowl.
- Mix well.
- Next, add the 3 eggs one egg at a time and mix (one egg, mix then next egg and mix etc)
- Add pumpkin puree, pumpkin pie spice and vanilla.
- Mix well.
- In a separate bowl, add the gingersnaps and melted stick butter and stir well. This will form your crust.
- Add the gingersnap mixture to the bottom of your pan (the pan you will place inside the crock-pot).
- Using a spoon, smash the gingersnap mixture down until it is spread out evenly on the bottom of the pan.
- Add your Pumpkin Cheesecake mixture onto of the crust.
- Add 3-4 cups of water to the crock-pot.
- Place your pan in the crock-pot but make sure the water does not come near the top lip of the cheesecake pan. You do not want water bubbling over into your cheesecake.
- Cook on high for 2 hours to 2 hours and 30 minutes.
- Cook until the center is almost set (if it still looks watery, let it cook for longer) and the sides will start to crack.
- Turn off the crock-pot and let the cheesecake cool inside the crock-pot.
- Remove and refrigerate for 1 hour or more.