Celebrate fall with this classic recipe for Crock-Pot Pumpkin Cheesecake. Moist and full of all that “pumpkin pie spice” flavor in a creamy cheesecake!
Crock-Pot Pumpkin Cheesecake
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.
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Crock-Pot Pumpkin Cheesecake |
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Ingredients
- 15 ounces canned pumpkin puree or homemade
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 24 ounces cream cheese (3) 8 ounce packages
- 3 whole eggs
- 3/4 cup granulated sugar
- 14 whole gingersnap cookies pulverized
- 4 tablespoons butter melted
Servings:
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Ingredients
Servings:
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Instructions
- 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.
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I love the combination of Pumpkin and Cream Cheese with those Ginger Snap Cookies, oh yes! This is a fabulous dessert. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen
I live in an RV full time and wanted to make a great desert, but didn’t want to heat up the RV since it’s been a hot summer. Cheesecake in a crockpot! How awesome! Thank you sharing your knowledge! 🙂
Do you put crock pot cover on while making cheesecake
Yes. Put the lid on, but put a paper towel under the lid to catch the moisture.