Pumpkin Cheesecake - Crock-Pot Express Crock Recipes

Pumpkin Chee se cake
Prep: 15 mins 6-8 servings
Cook: 35 mins
CRUST
1. Spray a 7-inch springform pan with non-stick cooking spray, set aside.
INGREDIENTS
2. Add gingersnaps to a food processor and pulse until fine crumbs are formed. Add
CRUST
butter, a little at a time, pulsing after each addition until butter is evenly mixed into the
crumbs. Spread evenly into the springform pan. Firmly press the crumbs into the pan
◊ 1 ½ cups gingersnap cookies,
to form a crust, starting in the center, working toward the edges and bringing a little
approximately 30 cookies
up the sides of the pan.
◊ 3 tbsp butter, melted
FILLING
FILLING
1. Using an electric mixer, beat the cream cheese and sugar until smooth. Add the
pumpkin, pumpkin pie spice, flour and whipping cream, beat until well blended. Add
◊ 2 8-oz packages cream cheese,
the vanilla and eggs, beat just until combined, being careful not to overbeat the eggs.
softened
Pour into the crust.
◊ 1 cup granulated sugar
2. Add 2 cups water to the Crock-Pot® Express Crock Multi-Cooker. Place the steaming
rack into the pressure cooker.
◊ ¾ cup canned pumpkin
3. Fold a 2-foot-long piece of foil over about 3 times lengthwise to create a sling. Set the
◊ 1 tbsp pumpkin pie spice
pan onto the center of the sling, very carefully lift and set into the pressure cooker. Fold
down the edges of the foil to allow room for the lid.
◊ 2 tbsp all-purpose flour
4. Put on the lid making sure it is in the lock position. Set the valve to the "Seal" position.`
◊ 2 tbsp whipping cream
Press the DESSERT button, adjust the pressure to HIGH, and set the time to
20 minutes. Press START/STOP.
◊ 2 eggs, lightly beaten
5. After 20 minutes, allow the pot to naturally release for an additional 15 minutes and
◊ 1 tsp vanilla extract
then release any remaining pressure with the steam release valve. Remove the lid.
NOTE: you may see some water pooled on the top of your cheesecake. Use the edge
◊ Whipped cream
of a paper towel to gently remove any moisture from the top of the cheesecake.
Carfully remove the cheesecake from the pressure cooker. Allow to cool for at least an
hour. Refrigerate 4-6 hours or overnight. Top with whipped cream.
DearCrissy.com
D es s e r t
vegetarian
"A delicious pressure cooker cheesecake recipe that
is so creamy and smooth, full of spice flavor! This
cheesecake has crispy gingersnap crust with the
perfect amount of pure pumpkin bliss."
@DearCrissy @DearCrissy
gluten-free
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