Recipe Image

Slow-Cooker Pumpkin Cheesecake

  • 25 m
  • 8 h
Carolyn Casner
“This easy slow-cooker pumpkin cheesecake with a gingersnap-and-walnut crust is full of all your favorite fall flavors. Cooking dessert in the slow cooker frees up oven space, making this healthy dessert perfect for entertaining. It might just bump your regular old pumpkin pie off the Thanksgiving menu. To make this recipe gluten-free, swap out the regular gingersnap cookies for gluten-free gingersnaps.”

Ingredients

    • 4 ounces gingersnap cookies (18-20)
    • ½ cup walnut halves
    • ¼ cup walnut oil
    • 1 (15 ounce) can unseasoned pumpkin puree
    • 1 (8 ounce) package reduced-fat cream cheese, softened
    • ½ cup reduced-fat ricotta
    • 2 large eggs
    • ½ cup packed brown sugar
    • ¼ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1½ teaspoons pumpkin pie spice

Directions

  • 1 Coat a 9-inch foil pie pan with cooking spray. Place cookies and walnuts in a food processor; pulse until the mixture forms a fine meal. Add oil and continue processing, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture into the bottom and up the sides of the prepared pan. Set aside.
  • 2 Clean the food processor. Add pumpkin, cream cheese, ricotta, eggs, brown sugar, granulated sugar, vanilla and pumpkin pie spice; process, scraping the sides as needed, until smooth and well combined. Pour into the pie crust.
  • 3 Place 2 6-ounce ramekins upside down in a large slow cooker. Pour 1 cup of water around the ramekins. Place the pie on top of the ramekins, bending the pan as needed to fit in the cooker. Cover and cook on High for 2½ hours. Unplug the cooker and let stand, covered, for 1 hour. Carefully remove the pie from the cooker; refrigerate until chilled, at least 4 hours.
  • To make ahead: Cover and refrigerate for up to 1 day.
  • Equipment: 9-inch foil pie pan
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