Sunday, December 7, 2014

Slow-Cooker Pumpkin Swirl Cheesecake

I am teaming up with 25 other bloggers for an awesome giveaway.  Be sure to get yourself entered at the bottom of this post!

This recipe was just ok for me.  I did not think it was very sweet.  Next time I am going to use this method but use my own cheesecake recipe and see how that turns out.

I saw this recipe on the Rachel Ray show and it was made by the Chews Carla Hall.  I adapted the recipe to use a different crust and a different size cheesecake.

Slow-Cooker Pumpkin Swirl Cheesecake
adapted from Carla Hall's recipe on Rachel Ray

For the Crust:

3/4 cups graham cracker crumbs 
1 tablespoon sugar
1/2 teaspoon salt 
3 tablespoons melted butter

For the Filling:

12 ounces cream cheese (softened) 
2/3 cup granulated sugar
1/2 teaspoon salt 
1 teaspoon vanilla extract
2 eggs (at room temperature) 
1/2 cup sour cream
1/4 cup heavy cream 
1/2 cup pumpkin purée
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg   

For the Crust: Spray a 6-inch (3” deep) spring form pan with cooking spray. In a medium bowl, stir together the dry crust ingredients until completely incorporated. Mix in the melted butter then press evenly into the bottom and one inch up the side of the prepared pan.

For Filling: In a stand mixer fitted with a paddle, beat together the cream cheese and sugar until fluffy, about 5 minutes. Add the salt and vanilla extract, and continue beating. Beat in one egg at a time, making sure to incorporate fully between each addition.

Once the eggs are combined, beat in the sour cream and then heavy cream. Mix just until combined. Transfer 1/2 cup of batter to a medium bowl and set aside. 

Pour large portion of batter over the prepared crust. 

Mix the pumpkin purée, cinnamon, ginger and nutmeg into the bowl with the reserved batter. Dollop over the cheesecake in 4 places. Using a skewer or butter knife, create a swirl by inserting skewer into a dollop and twirling around the pan without scraping the bottom. Repeat with the remaining dollops of flavored batter.

Make a foil rack in the bottom of a round or oval 6- or 7-quart slow cooker then fill with half an inch of water. Place the cheesecake inside. Place 4 layers of paper towels on the top of slow cooker then place lid on. Set on high and cook for 2 hours. Without opening the lid, turn the heat off and allow the cheesecake to cool for 1 hour.

Remove cheesecake from slow cooker and cool to room temperature then refrigerate for at least 2 hours.

**** I used 2 4in spring form pans and 2 custard cups for mine.  I did cook it the same amount of time as the 6 inch calls for.

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