06 November 2014

Pumpkin Swirl Cheesecake - Slow Cooker

Pumpkin Swirl Cheesecake / www.delightfulrepast.com

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. 

I thought 1/2 cup of pumpkin puree mixed into 3/4 cup of the cheesecake batter would be about right for the swirl. Took a stab at the spice amounts; couldn't go by taste because I do not eat anything with raw eggs in it. Turned out well!

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)

The Crust

1 tablespoon unsalted butter, room temperature (for pan)
1 cup crushed crisp ginger cookies
3 tablespoons unsalted butter, melted

The Filling

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. 

2 Combine crumbs, and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used your fingers or the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture evenly and firmly over the bottom of the pan.

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.

Note: Don't get in a hurry like I did and not allow enough time for your cream cheese to come to room temperature and soften, or you end up with little chunks of cream cheese throughout the batter. Even if it all smooths out as it bakes, I don't like it! Do as I say, not as I do!

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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46 comments:

magnoliasntea said...

Hi there! What a lovely blog, and judging by the first few post I've encounter it is aptly named. This pumpkin swirl cheesecake looks delicious. I may just give this a try for Thanksgiving. Have a wonderful day!

Cranberry Morning said...

That looks simply delicious, Jean. And I think I mentioned before that I gave away the slow cooker that would have fit my springform pan. :-((( Probably just as well. I'd most likely be making and eating cheesecake way too often. It's my favorite dessert!

Jacquelineand.... said...

The Great Scot doesn't really care for pumpkin, but does love cheesecake. Guess what I'll be making this weekend!

Jean | Delightful Repast said...

Thank you so much, magnoliasntea! Which reminds me, this is sooo good with a nice cup of tea!

Jean | Delightful Repast said...

Well, then Judy, I am not going to tell you my oven method -- 'cause I know you haven't given away your oven! :D

Jean | Delightful Repast said...

Jacqueline, you and the Great Scot can share. He can eat the vanilla bites and leave the pumpkin bites for you!

Cattails said...

Thank you so much, Jean, for this recipe. My sis and I are so happy you shared!

Mike @ A Bit About Britain said...

I really should take up cooking/baking. But then a man has to know his limitations...meanwhile, the dishes you feature always look so GOOD!

Jean | Delightful Repast said...

Mildred, my pleasure. I hope you both like it as much as we do! Do let me know how it turns out for you.

Jean | Delightful Repast said...

Mike, thank you so much! This recipe is really quite easy, you just might surprise yourself!

Carol Z said...

This looks fabulous and a great new way to use my slow cooker. I'm a pumpkin fan.

Jean | Delightful Repast said...

Thanks, Carol! I'm having fun with the slow cooker since I finally got one.

Red Rose Alley said...

This pumpkin swirl cheesecake looks scrumptious. I love anything with pumpkin at this time of year. Thanks for sharing.

~Sheri

Jean | Delightful Repast said...

Sheri, thanks! I hope you'll give it a try soon.

Joanne Young said...

Gorgeous photo, Jean!
And the whole thing made in a slow cooker, no less. Impressive!

Jean | Delightful Repast said...

Joanne, thank you so much!

Jodee Weiland said...

This looks like a great dessert option for Thanksgiving! I love the idea of cheesecake and pumpkin swirled together....thanks for sharing!

Bethany Carson said...

That looks so delicious! My hunger pains are really kicking in!

Jean | Delightful Repast said...

Thank you, Jodee! Glad you like it!

Jean | Delightful Repast said...

Bethany, thanks! I just had the last piece. Froze a couple pieces to see how well that works because it's always good to be able to make things ahead.

Angie Schneider said...

Another gorgeous slow cooker cheesecake from you, Jean. I love the beautiful swirls.

Jean | Delightful Repast said...

Thanks, Angie. I just love swirls! Swirls of anything!

Richard Sheppard said...

Cheesecake is one of my all time favorites and I love pumpkin pie too. I'd probably make it in addition to the pie, just because I love both so much! Do you think this recipe would work in a conventional oven since I don't have a slow cooker?

Jean | Delightful Repast said...

Richard, I haven't tried it yet; but if I were going to use the oven, this is what I'd do:

Preheat oven to 325 or 350. Wrap the outside of the springform pan completely with heavy-duty aluminum foil. Set the pan inside a larger pan (8x8x2-inch, 13x9x2-inch) and place in oven. Use a teakettle to fill outer pan with hot water halfway up the sides of the springform pan. Bake for 1 hour. Turn off oven and let the cheesecake sit in its waterbath in the oven for 1 hour. Then remove from oven and proceed as directed in my recipe.

Do try it and tell me how it went!

Linda Kay said...

Interesting way to create a pumpkin cheesecake. Looks just scrumptious.

Jean | Delightful Repast said...

Thanks, Linda! The slow cooker makes it foolproof.

Thomas "Sully" Sullivan said...

VP Jeani!…no, not vice-president (you would be president). VP stands for Vanilla-Pumpkin. An inspired concept on your part. So you are a VP genie. Looks delish! Confession: I have never exercised my imagination into pumpkin swirl anything, but the photo you poster look so good that I corrected the omission. My imagination tells me this is in A-1 dessert. 5 cleavers!

Jean | Delightful Repast said...

Aah, the coveted 5-cleavers award, Sully! Thank you, thank you. I think you should definitely make this. If you don't own a slow cooker, you can make it the water-bath-in-oven way I gave instructions for a couple comments back.

Jemma@athomewithjemma said...

I am looking for new pumpkin recipes for Thanksgiving and I even have a pie pumpkin that I am seriously considering baking and using the puree for this recipe.
Looks absolutely beautiful!
Thank you for your visit, so nice to meet you too!
Happy Friday,
Jemma

Jean | Delightful Repast said...

Jemma, thank you! Do let me know how it turns out for you!

Sippity Sup said...

I love to make cheesecake. Especially the creamy kind. And I've said this before but I'll take pumpkin cheesecake over pumpkin pie. Even on T-Gives. GREG

Jean | Delightful Repast said...

Greg, I think my husband would agree with you. He's all about texture and most pumpkin pies, except mine, are not right for him.

My Garden Diaries said...

OH MY GOODNESS!!!! This recipe needs to be made in my house tomorrow! It looks out of this world delicious!!!! And it is so pretty! I need to make a dessert for my mom's for Thanksgiving so this one would be perfect! Now if only I can make it look as pretty as yours!!! Nicole xoxo

Amy at love made my home said...

I love cheesecake, and this sounds delicious!! xx

Jean | Delightful Repast said...

Nicole, thank you. And no worries, I'm sure yours will come out just as pretty!

Jean | Delightful Repast said...

Thanks, Amy! I hope you will try it soon.

Maureen | Orgasmic Chef said...

Who knew you could make cheesecake in a slow cooker? What a great idea and it's dessert without heating the kitchen. It's summer down here and I will do anything not to turn on the oven.

Jean | Delightful Repast said...

Maureen, I just hate heating up the kitchen more during hot weather! So I'm doing all sorts of crazy things with the slow cooker!

Carletta said...

Thanks so much for visiting my owl post and leaving your wonderful comment.
This cheesecake looks delicious!
Perfect for this time of year.

Jean | Delightful Repast said...

Carletta, thank you! Autumn is my favorite time of year. Beautiful, cool and great for baking!

Michelle Nahom said...

Jean, this is such a beautiful cheesecake...it looks amazing! Cheesecake is one of my favorite desserts...pinning and sharing! Thanks so much for sharing it with us at Foodie Fridays!

Jean | Delightful Repast said...

Michelle, thank you so much! I seem to be getting addicted to cheesecake!

Helene Dsouza said...

Jean your cheesecake is more then perfect, just look at it! It would fit into a Vienna coffeehouse with a coffee melange. =D
Saving your recipe to try it out one day, thank you for sharing and I wish you a great week ahead.

Jean | Delightful Repast said...

Helene, thank you! I hope you will try it and, of course, tell me how it turned out for you.

April J Harris said...

Your Pumpkin Swirl Cheesecake looks beautiful, Jean! I am so intrigued by how it is made in the slow cooker too. That'a is an inspired idea! Thank you so much for sharing this wonderful recipe with us at the Hearth and Soul hop. Pinning and sharing :-)

Jean | Delightful Repast said...

Thank YOU, April! And I'm so glad you like this recipe!

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