CrockPot Pumpkin Cheesecake Recipe A Year of Slow Cooking


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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.


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A few is okay. Pour the filling on top of the crust. Put 1/2 to 1 cup of water into the bottom of your crockpot. The inserted dish should push the water up to halfway up the sides of the cheesecake. Place the cheescake into your crockpot and cook on high for 2 to 4 hours. It took 4 for mine to cook completely.


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Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it. Let cool for 30mins to an hour at room temperature. Then refrigerate at least 1 hour before serving. Top with fruit if desired.


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Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.


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Prepare the crust: In a small bowl mix ¾ graham crumbs, 1 tablespoon sugar, ¼ teaspoon cinnamon, 2 & ½ TBS Melted Butter. Evenly divide between your (6) mason jars for the bottom layer. Beat softened cream cheese, ⅔ cup Sugar, Sour cream, Vanilla, remaining Cinnamon and Pumpkin Spice and eggs on medium until completely smooth and combined.


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Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom. Step. 5 Bring a pot of water to a boil for your cheesecake's water bath. Step.


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2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.


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Then carefully put your pan inside your crock. In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside. Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed.


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Add the cheesecake mixture to the top of the pumpkin bread mixture and swirl the cheesecake mixture into the pumpkin bread batter using a butter knife or thin spatula. Place the loaf pan inside slow cooker and put a layer of paper towels or a clean kitchen towel between the lid and the slow cooker. Cook on LOW for 3 to 4 hours until the bread.


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Add 1.5 cups sugar, 1/4 cup sour cream, 15 ounces pumpkin pie filling, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract and 3 eggs to the cream cheese and blend until smooth and creamy. Pour mixture into the springform pan and cover sides with foil. Place in oven for 1.5 hours. Remove from oven and let cool before placing in fridge to.


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Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about.


CrockPot Pumpkin Cheesecake Recipe A Year of Slow Cooking

Fold and wrap the foil up to cover the bottom of the pan. Pour water into the slow cooker, about 1" deep. Tear off about 4 feet of aluminum foil. Fold in half. Take the doubled-over 2'-long sections and roll them, longways, to create a long, thick foil rope. Shape the foil rope into a spiral, or coil-shape.


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Pour into the prepared crust. Add 2 cups water to the pressure cooker. Place the steaming rack into the pressure cooker. Fold a 2-foot-long piece of foil over about 3 times lengthwise to create a sling. Set the pan onto the center of the sling, very carefully lift and set into the pressure cooker.


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Fill a 5-to 6-quart slow cooker with 1/2-inch hot water. Set 3 (1-inch) balls of aluminum foil in the center of slow cooker. Wrap the slow-cooker lid tightly with a clean kitchen towel, gathering the ends at the top to absorb condensation. Make the crust: Place all the ingredients in a small bowl and stir to combine.


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Then carefully put your pan inside your crock. In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside. Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed.


Spiced Pumpkin Cheesecake Recipe Forks N Knives

Make a trivet for the bottom of your slow cooker from aluminum foil. Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with ½ inch of water and place the foil ring in the bottom.