A Sweet and Slow Cooked Ending to a Fall Meal
The absolute best way to end a delicious home cooked fall meal is with an equally delicious slow cooked fall dessert. While the slow cooker is usually used to cook long simmered main dishes, it is also a great place to cook something sweet.
You can add a touch of autumn to your dessert recipes with pumpkin and a hint of spice. From the start of the first hint of chill in the air, pumpkin is featured in classic fall desserts such as Pumpkin Pie, Pumpkin Cream Cheese Roll, and Pumpkin Muffins. The flavor is so popular that you can even find it in a spiced latte at your favorite coffee shop. Perhaps the most decadent and elegant fall dessert featuring the flavor of pumpkin is Cheesecake.
One of the most foolproof ways to make Pumpkin Cheesecake is in the slow cooker. Because of the slow even heat, the cake is steamed as it bakes, producing an incredible silky texture, and it only takes two hours. You will need a larger 6-8 quart crockpot for the 6 inch Springform baking pan to fit inside. The cake is elevated on top of a baking rack in about half an inch of water (otherwise known as a hot water bath), and then covered with paper towels so that it steams as it cooks.
The recipe starts with a homemade graham cracker crust. You can substitute another cookie of your choice; I like to change it up sometimes with spiced wafer cookies. Or you can use a store bought graham cracker crust, but you may need to reshape it a little to fit it into the crockpot. You will also have extra filling, which you can save in the refrigerator to bake another time.
The recipe can be made a bit lighter by using Neufchatel cheese with one third less fat instead of full fat cream cheese. This cheesecake is a simple combination of cream cheese, sour cream, pureed pumpkin, and spices - cinnamon, nutmeg, and ginger. Using canned pumpkin puree is the easiest way to make this recipe. But if you prefer, you can make your own puree by roasting or slow cooking sugar pumpkin and scooping the flesh.
If you prefer plain cheesecake, you can simply eliminate the pumpkin and spices, and add an additional half-cup of sour cream. Then top with your favorite fruit or eat plain as in classic New York style.
There is no peeking allowed! It is very important to keep the cheesecake covered as you are cooking it to retain the heat.
Otherwise, this recipe is absolutely idiot proof. I have to admit that while I was testing it, I was in the middle of putting the finishing touches on dinner, and completely forgot to plug in the slow cooker. I came back an hour later after we had finished and cleaned up from dinner to check on it and realized that it was still sitting there cold. So even though my cheesecake sat for an hour before cooking (and became more of a midnight snack a la the Golden Girls than dessert), it still came out great!
Not only is the crockpot an easy way to put together a dinner in no time, you can also use it to satisfy your sweet tooth and bake a yummy and easy dessert that is perfect for any fall occasion!
Made with cream cheese or Neufchatel cheese, all-purpose flour, sugar, salt, cinnamon, ground nutmeg, ginger, vanilla extract, eggs
Serves/Makes: 6
- 3/4 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- 1 tablespoon sugar
- 12 ounces cream cheese or Neufchatel cheese, at room temperature
- 1 tablespoon all-purpose flour
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ginger
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1 cup pumpkin puree
In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that is at least 3 inches deep.
In a standing mixer fitted with a paddle attachment, combine the cream cheese with the flour, the remaining 2/3 cup of sugar, salt, and spices. Beat at medium-high speed until smooth, about 2 minutes.
Scrape down the side of the bowl and add the eggs and the vanilla. Beat at medium speed until blended. Add the sour cream and pumpkin puree and beat until smooth. Pour the batter into the springform pan.
Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with three layers of paper towels and the lid. Turn the cooker to high and cook for 2 hours without opening the lid.
Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.
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