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Easy slow cooker recipes for the busy lady

You are here: Home / 10 Ingredients Or Less Crock-Pot Express Recipes / Crock-Pot Express Pumpkin Cheesecake + Video

Crock-Pot Express Pumpkin Cheesecake + Video

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Crock-Pot Express Pumpkin Cheesecake
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Crock-Pot Express Pumpkin Cheesecake
Crock-Pot Express Pumpkin Cheesecake

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!

Crock-Pot Express Pumpkin Cheesecake

Pressure Cooker Pumpkin Cheesecake

Cheesecake is hands down one of my favorite desserts and with the weather cooling off here in Wyoming it is finally starting to feel like fall so what could be better than a yummy pumpkin cheesecake that is made in the Crock-Pot Express electric pressure cooker?

We have done a couple of other pumpkin cheesecakes like this classic Crock-Pot Pumpkin Cheesecake as well as these fun individual Crock-Pot Pumpkin Cheesecakes In Jars but this time around I wanted to use my Crock-Pot Express because if how FAST it cooks a cheesecake.

I mean that Crock-Pot Express Nutella Cheesecake I made a while ago was SO good I just knew that a pumpkin spice cheesecake was going to be amazing.

And it is!

The hardest part of this recipe is waiting for the cheesecake to chill in the refrigerator for several hours before you can dig in and eat it!


Crock-Pot Express Pumpkin Cheesecake

Products Needed:

  • 6 Quart Crock-Pot Express Pressure Cooker
  • Food Processor
  • Can Opener
  • Measuring Cups and Spoons
  • Large Mixing Bowl
  • Hand Mixer
  • 6 Inch Springform Pan

Crock-Pot Express Pumpkin Cheesecake

Special Diets

Vegetarian


More Cheesecake Recipes You Need To Try!

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  • Crock-Pot Express Crock Multi-Cooker Nutella Cheesecake + Video
Crock-Pot Express Pumpkin Cheesecake

Crock-Pot Express Pumpkin Cheesecake Recipe

Heidi Kennedy
This luscious pumpkin cheesecake is made easy right in your Crock-Pot Express pressure cooker. The cheesecake comes out rich and creamy with just the right combination of pumpkin spice for the perfect fall dessert!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Course Desserts
Cuisine American
Servings 8 Servings
Calories 644 kcal

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!

Nutrition

Calories: 644kcal | Carbohydrates: 78g | Protein: 8g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 120mg | Sodium: 612mg | Potassium: 116mg | Fiber: 4g | Sugar: 51g | Vitamin A: 8900IU | Vitamin C: 3.3mg | Calcium: 70mg | Iron: 1.8mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Express Pumpkin Cheesecake
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Filed Under: 10 Ingredients Or Less Crock-Pot Express Recipes, 6 Quart Crock-Pot Express Recipes, Crock-Pot Express Dessert Recipes, Crock-Pot Express Recipe Videos, Fall Crock-Pot Express Recipes, Thanksgiving Crock-Pot Express Recipes Tagged With: Butter, Cheesecake, Cream Cheese, Crock-Pot Express, Crock-Pot Express Desserts, Eggs, Gingersnap Cookies, Pumpkin, Pumpkin Pie Spice, Pumpkin Puree, Sugar, Vegetarian

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Comments

  1. Frank Fassino says

    November 22, 2021 at 9:06 AM

    Made this today.

    Reply

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