Martha Stewart’s Pumpkin Cheesecake

Yield: 6 servings
Calories: 520
Theme: New
Rating:  This recipe has not been rated
pumpkin-cheesecake

Did you know you can use your slow cooker to make dessert? Give it a try with this creamy cheesecake recipe from lifestyle expert Martha Stewart. The trick to making sure your cheesecake comes out perfectly is to use aluminum foil balls at the bottom of your slow cooker. This will keep the hot steam bath from overheating the bottom of the springform pan.

Ingredients

  • nonstick cooking spray
  • 3/4 cup gingersnap crumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 cup sugar, plus 2 tbsp
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 3 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 2/3 cup canned pumpkin puree
  • 2 tsp pumpkin pie spice

Directions

1. Lightly coat a 6-inch springform pan with cooking spray and line the bottom of the pan with parchment paper.

 

2. Fill a 5-6 quart slow cooker with half an inch of hot water. Set three 1-inch balls of foil in the center of the slow cooker.

 

3. Wrap the slow cooker lid tightly with a clean kitchen towel, gathering the ends at the top to absorb condensation.

 

4. To make the crust, combine gingersnaps, butter, and sugar and mix together in a bowl. Press the mixture evenly on the bottom of the pan and about one inch up the sides of the pan.

 

5. For the filling, pulse cream cheese, sugar, flour, and vanilla in a food processor until smooth.

 

6. Add eggs and process until combined. Add pumpkin puree and pumpkin pie spice and process until smooth, scraping down the sides of the bowl.

 

7. Pour the cheesecake filling into the pan. Gently tap the pan on your work surface to remove any air bubbles.

 

8. Set the pan on aluminum balls in the slow cooker. Cover and cook on high until set and an instant-read thermometer inserted in the center registers 155°F, about 1 1/2 to 2 hours. (Do not cook the cheesecake on low.)

 

9. Turn off slow cooker and let cake rest, covered, for about 1 hour.

 

10. Carefully transfer the pan to a wire rack to cool completely. Then, refrigerate until chilled, at least 4 hours or preferably overnight.

 

11. Carefully remove outer ring from the pan and transfer cake to a plate (remove parchment paper). Use a warm knife to cut into wedges, wiping blade after each cut.

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