3/4 cup graham cracker crumbs
2 1/2 tablespoons butter, melted
1/4 teaspoon cinnamon
1 tablespoon sugar
12 ounces cream cheese, softened
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
1/2 cup sour cream
1 cup pumpkin puree
Mix graham cracker crumbs, butter, cinnamon, and 1 tablespoon of the sugar. Press the crust over the bottom and 1 inch up the side of a 6-inch springform pan that is at least 3 inches deep. (You can use a 6-cup souffle pan or casserole dish that will fit inside the crock pot)
Combine the cream cheese with the flour, the 2/3 cup of sugar, salt, and spices in a mixing bowl. Beat on medium-high speed until smooth, about 2 minutes.
Scrape the side of the bowl and add the eggs and the vanilla. Beat on medium speed until blended. Add sour cream and pumpkin puree. Beat until smooth. Pour batter into the springform pan/souffle pan/casserole dish.
Place pan inside crock pot and put enough water around the springform pan/souffle pan/casserole dish (about 1 inch up the sides). Cover pan with three layers of paper towels. Put lid on crock pot and cook on HIGH for 2 1/2 hours. Do NOT open the lid.
Turn off the heat and let stand until the slow cooker has cooled, about 1 hour. Then remove lid and paper towels. The edges should be set and center be slightly jiggly.
Transfer the cheesecake to a rack to finish cooling to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
Cheesecake in the Crock Pot
1 cup graham cracker crumbs
1/4 cup fine chopped pecans
2 tablespoons brown sugar
3 tablespoons melted butter
2 packages (8 oz size) cream cheese room temperature
3/4 cup sugar
2 large eggs, room temperature
1/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon flour
Combine crust ingredients and press into a 7 inch springform pan. Beat cheese and sugar until fluffy. Add cream, vanilla and flour with eggs and beat medium speed 3 to 4 minutes. Pour into prepared pan.
Place trivet in the bottom of a 5 to 6 quart crock pot or one large enough to hold trivet. Place springform pan on trivet. Place paper towels over pan. Cover crock pot with lid and cook HIGH for 2 1/2 to 3 hours.
Turn off heat and leave cheesecake in crock-pot for another hour or until cool enough to remove. Transfer to rack to cool completely. Cover and chill very well - overnight works best. Garnish as desired with pecans or a fruit topping of choice.
**If you don't have a trivet, you can put the springfoam pan inside the crock pot and put water around it as you did in the first recipe.
Happy Slow Cooking! Enjoy and Hugs...
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