You’re going to love this smooth and creamy Crockpot Express Pumpkin Cheesecake! It’s made with a spicy gingersnap crust and is bursting with fall flavors!
After learning how to make my own pumpkin puree in the Crockpot Express, the next natural step was to use up all that golden pumpkin in several recipes! While the other recipes I made weren’t meant for the CPE, I made sure to save enough to try Crockpot Express Pumpkin Cheesecake.
I read several recipes online for pumpkin cheesecake (both for the oven and pressure cooker) and then settled on tweaking my own Crockpot Express Cheesecake recipe to add the pumpkin. The result was a slightly dense, decadent cheesecake with just the right amount of fall flavors.
There was a bit more air in the cake because of the extra mixing required to add the pumpkin as well as the marbling effect I gave it. That last step was totally unnecessary, but I like the way it makes the cheesecake look. 🙂 You can skip that step and still end up with a delicious pumpkin cheesecake. Just don’t skip the ginger snaps if you can help it! They add a level of spice and heat that really balances out the sweet from the cheesecake!
You're going to love this smooth and creamy cheesecake on a spicy ginger snap crust
- 3/4 cup ginger snap crumbs
- 1/4 cup pecans finely crushed
- 2 tbsp sugar
- 2 tbsp butter melted
- 2 pkg (8 oz each) cream cheese room temperature
- 3/4 cup sugar
- 1 tbsp flour
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 pinch salt
- 2 large eggs room teperature
- 3/4 cup pumpkin puree
Spray a 7" springform pan with nonstick spray. In a small bowl, combine the ginger snap crumbs, pecans, sugar and butter. Spread evenly in the bottom of the pan and about 1/2" up the sides. Freeze for 10 minutes.
In a large bowl, mix the cream cheese, and sugar at medium speed until smooth. Mix in flour, vanilla, pumpkin pie spice and salt until just blended. Add the eggs and mix again until just blended. Do not over mix!
Remove one cup of the batter to a small bowl and set aside. Add the pumpkin to the remaining batter in the large bowl and mix again until blended. Pour batter into crust.
Spoon the cup of plain cheesecake that was set aside on top of the pumpkin batter in the pan. Take a knife and swirl it through the batter back and forth to create a marbled effect.
Gently tap the pan on the counter to bring air bubbles to the surface. Pop these with a toothpick or fork and then smooth out the top with a spatula. Cover with foil. (This is not required, but I prefer to keep as much water off the top of the batter as possible, and for this size batter/pan it did not affect cooking time.)
Pour 1 cup water into the cooking pot and place the trivet in the bottom. Center the springform pan on a sling and carefully lower it into the cooking pot. Close and lock the lid, turning the steam release valve to closed. Select Beans/Chili and press Start/Stop. (High pressure, 20 minutes)
When the cook time ends, release pressure naturally for 10 minutes and finish with a quick pressure release. Carefully remove the pan with the sling and cool on a wire rack to room temperature. Recover with foil and place in the refrigerator for at least 4 hours (overnight is better.)
Take your time getting the air bubbles to come to the surface
Dab away any condensation with a paper towel
Use a hand mixer, rather than a stand mixer to avoid over beating
See, isn’t that marbled top so pretty? I decided not to top this Crockpot Express Pumpkin Cheesecake with anything other than whipped cream, so I wanted it to be pretty to look at. You could add some caramel sauce and more chopped pecans for some extra decadence!
Don’t forget to pin this recipe for later!