The perfect fall dessert, this recipe for Crock-Pot Express Pumpkin Cheesecake is rich and creamy with just the right combination of pumpkin spice! Cooked in the Crock-Pot Express electric pressure cooker this cheesecake is quick and easy and would be great for any autumn occasion or holiday!
Why Make Crock-Pot Express Pumpkin Cheesecake
Hey there busy moms! As we transition into the fall season, it’s time to start thinking about all the delicious desserts that come with it. And what better way to kick off the season than with a mouthwatering Crock-Pot Express Pumpkin Cheesecake?
If you’re like me and always on the go, you’ll love this quick and easy pumpkin cheesecake recipe. Not only is it a free recipe, but it’s also perfect for those busy weeknights when you want a sweet treat without all the hassle.
Crock-Pot Express cooking is a game-changer for busy moms, as it allows you to whip up delicious meals and desserts in no time. And when it comes to desserts for fall, this pumpkin cheesecake recipe is a must-try.
To make this pressure cooker cheesecake, you’ll need some basic ingredients like pumpkin puree, cream cheese, sugar, eggs, and of course, all the warm spices that scream fall. Think cinnamon, nutmeg, and cloves – all the flavors that make you feel cozy and happy.
This spiced pumpkin cheesecake is the perfect autumn dessert, combining the creamy goodness of traditional cheesecake with the seasonal flavor of pumpkin spice. It’s a match made in dessert heaven!
The best part? This creamy pumpkin cheesecake is incredibly easy to make. Simply mix your ingredients, pour them into your Crock-Pot Express, and let it work its magic. Before you know it, you’ll have a decadent pumpkin cream cheese cheesecake that will impress your family and friends.
So, if you’re looking for a stress-free and delicious dessert for fall, give this easy pumpkin cheesecake recipe a try. Your taste buds will thank you!
I mean that Crock-Pot Express Nutella Cheesecake I made a while ago was SO good I just knew that a pumpkin-spice version was going to be amazing.
Frequently Asked Questions
Yes, you can definitely make the Crock-Pot Express Pumpkin Cheesecake in an InstantPot. The Instant Pot is a great alternative to the Crock-Pot Express for making this delicious dessert. In fact, they are pretty much the same appliance. Both the Crock-Pot Express and Instant-Pot are electric pressure cookers just different brand names.
Making the Pumpkin Cheesecake in a electric pressure cooker typically takes about 35 – 40 minutes.
To make the Pumpkin Cheesecake, you’ll need ingredients such as cream cheese, sugar, pumpkin puree, spices, gingersnap cookie crumbs, and butter.
Absolutely! Feel free to get creative with the toppings on your Pumpkin Cheesecake. You can add whipped cream, caramel sauce, or even a sprinkle of cinnamon for an extra pop of flavor.
Yes, you can make the Pumpkin Cheesecake ahead of time and store it in the refrigerator until you’re ready to serve it. Just be sure to keep it covered and chilled until ready to serve.
Special Diets
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Crock-Pot Express Pumpkin Cheesecake Recipe
Equipment
Ingredients
Gingersnap Crust
- 2 Cups Gingersnap Cookies
- 2 Tablespoons Unsalted Butter (Melted)
Pumpkin Cheesecake
- 16 Ounces Cream Cheese (Room Temperature)
- 1 Cup Granulated Sugar
- 2 Large Eggs (Room Temperature)
- 2 Teaspoons Pumpkin Pie Spice
- 15 Ounces Canned Pumpkin Puree
Instructions
Gingersnap Crust
- In a food processor, crush the gingersnap cookies until crumb consistency, sand like.
- Drizzle in melted butter and pulse to create the crust.
- Add crumb mixture into the bottom of a 6-inch springform pan and press the crumbs tightly in the bottom and up the sides about 1/2 inch. Set aside.
Pumpkin Cheesecake
- In a large bowl, mix together cream cheese and sugar until light and fluffy with a hand mixer.
- Add in eggs and pumpkin pie spice.
- Once combined add in pumpkin puree and mix until well incorporated.
- Pour mixture on top of the crust, ensuring it’s level.
- Place the trivet in the bottom of the insert for the Crock-Pot Express.
- Pour in 1 cup of water.
- Set the cheesecake on the top of the trivet.
- Secure the lid and make sure the SEALING is set and not on venting.
- Set the pressure cooker to DESSERT or HIGH PRESSURE and cook for 35 minutes.
- Allow to natural release for 5 minutes and then you can quick release.
- Place cheesecake in the refrigerator for a minimum of 4 hours before serving.
- Slice cheesecake once chilled and top with whipped cream (if desired) and enjoy!
Made this today.