Cheesecake is the dessert we order most often when dining out. Since I started making cheesecakes in the slow cooker, I make them much more frequently; so we can Just Say No to expensive desserts at the restaurant and go home to homemade cheesecake!
It is pumpkin season, so pumpkin cheesecake was in order. But I like vanilla so much I thought I'd compromise with a pumpkin swirl cheesecake. Of course, as usual, I just made it up as I went along.
Do you think this might make a change from pumpkin pie on your autumn celebration menus? Or an addition? Think I'll have just a tiny sliver of each!
Slow Cooker Pumpkin Swirl Cheesecake
(Makes one 7-inch cheesecake, 8 servings)
1 tablespoon unsalted butter, room temperature (for pan)
1 cup crushed crisp ginger cookies
3 tablespoons unsalted butter, melted
2 8-ounce packages cream cheese, each cut into 8 squares, room temperature
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon allspice
Pinch of ground cloves
1 Butter bottom and sides of a 7-inch springform pan with the softened butter. Cut a circle of parchment paper to fit the pan, press it in the buttered pan, then turn it over and press it into place.
Note: The ginger cookies I used would have been impossible to crush without a food processor!
3 With electric mixer on medium speed, mix cream cheese, sugar and vanilla until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well after each addition. On low speed, mix in sour cream just until well combined. Remove 3/4 cup of the cheesecake batter; set aside. Pour half the remaining batter into the prepared pan.
4 Stir together the reserved 3/4 cup of cheesecake batter and the pumpkin puree and spices until thoroughly combined. Place spoonfuls of the pumpkin batter on top of the filling in the pan; pour the remaining half of the batter into the pan. Place spoonfuls of the remaining pumpkin batter on top of the filling in the pan; cut through batter several times with a knife to make swirls (being careful not to disturb the crust).
5 Place rack in bottom of cooker, and add water to just below the rack (that's about 2 1/2 cups in the Cuisinart MSC-600 Multicooker). Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. (The paper towels will prevent condensation falling from the lid onto your cheesecake.) Set to Slow Cook on High for 2 hours; do not lift lid. Turn off the heat and let stand for 1 hour; do not lift lid until the hour is up.
6 Remove the lid and paper towels, and remove cheesecake to wire rack. Carefully run a knife around the edge of the cheesecake; cool for 1 hour. Run the knife around the edge again and remove the sides of the pan. Cover and chill for at least 6 hours (or up to 3 days) before serving.
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