CrockPot Pumpkin Cheesecake Recipe Recipe Pumpkin cheesecake

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Place ovenproof plate on top of bowl. Set cheesecake on plate. Place triple layer of paper towels on top of slow cooker. Cover with lid to seal. Cook on High heat setting 3 hours without removing lid. Turn slow cooker off and let stand, untouched, 1 hour. Remove cover, and transfer cheesecake to refrigerator. Refrigerate at least 6 hours before.

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2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

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Add the cheesecake mixture to the top of the pumpkin bread mixture and swirl the cheesecake mixture into the pumpkin bread batter using a butter knife or thin spatula. Place the loaf pan inside slow cooker and put a layer of paper towels or a clean kitchen towel between the lid and the slow cooker. Cook on LOW for 3 to 4 hours until the bread.

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Then carefully put your pan inside your crock. In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside. Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed.

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Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about.

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Fill a 5-to 6-quart slow cooker with 1/2-inch hot water. Set 3 (1-inch) balls of aluminum foil in the center of slow cooker. Wrap the slow-cooker lid tightly with a clean kitchen towel, gathering the ends at the top to absorb condensation. Make the crust: Place all the ingredients in a small bowl and stir to combine.

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First, take a loaf pan and place it inside your slow cooker. Add water to the slow cooker until it reaches about 2 inches from the top of the loaf pan. Leave the water in the slow cooker and take the loaf pan out. Cut a piece of parchment paper so that it will fit inside the loaf pan, with a few inches of overhang.

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Then carefully put your pan inside your crock. In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside. Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed.

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Once combined add in pumpkin puree and mix until well incorporated. Pour mixture on top of the crust, ensuring it's level. Place the trivet in the bottom of the insert for the Crock-Pot Express. Pour in 1 cup of water. Set the cheesecake on the top of the trivet. Secure the lid and make sure the SEALING is set and not on venting.

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Add 1.5 cups sugar, 1/4 cup sour cream, 15 ounces pumpkin pie filling, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract and 3 eggs to the cream cheese and blend until smooth and creamy. Pour mixture into the springform pan and cover sides with foil. Place in oven for 1.5 hours. Remove from oven and let cool before placing in fridge to.

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Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it. Let cool for 30mins to an hour at room temperature. Then refrigerate at least 1 hour before serving. Top with fruit if desired.

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Prepare the crust: In a small bowl mix ¾ graham crumbs, 1 tablespoon sugar, ¼ teaspoon cinnamon, 2 & ½ TBS Melted Butter. Evenly divide between your (6) mason jars for the bottom layer. Beat softened cream cheese, ⅔ cup Sugar, Sour cream, Vanilla, remaining Cinnamon and Pumpkin Spice and eggs on medium until completely smooth and combined.

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Add the eggs, one at a time and mix between each egg. Add pumpkin puree, pumpkin pie spice and vanilla extract and mix once more until the everything is well combined. Pour cheesecake filling into the springform pan on top of the crust, leveling out the top with a rubber spatula. Place the springform pan into a 6 quart or larger slow cooker.

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Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

CrockPot Pumpkin Cheesecake Recipe Recipe Pumpkin cheesecake

Fold and wrap the foil up to cover the bottom of the pan. Pour water into the slow cooker, about 1" deep. Tear off about 4 feet of aluminum foil. Fold in half. Take the doubled-over 2'-long sections and roll them, longways, to create a long, thick foil rope. Shape the foil rope into a spiral, or coil-shape.

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Make a trivet for the bottom of your slow cooker from aluminum foil. Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with ½ inch of water and place the foil ring in the bottom.