Slow-Cooker Pumpkin Swirl Cheesecake

Cooking cheesecake in the slow cooker produces wonderful, creamy results.

  • prep time 20 min
  • total time 10 hr 20 min
  • ingredients 8
  • servings 8

Ingredients

Crust

1 1/4
cups graham cracker crumbs
1/3
cup sugar
1/4
cup butter, melted

Cheesecake

2
packages (8 oz each) cream cheese, softened
3/4
cup sugar
2
eggs
1/2
cup canned pumpkin (not pumpkin pie mix)
1/2
teaspoon pumpkin pie spice
  • 1 Lightly spray 8-inch springform pan with cooking spray. In small bowl, mix Crust ingredients. Press mixture in bottom and 1 inch up side of pan.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in 3/4 cup sugar, then beat in eggs, 1 at a time, just until blended. Spoon three-fourths of the cream cheese mixture into pan; spread evenly.
  • 3 Beat pumpkin and pumpkin pie spice into remaining cream cheese mixture with whisk until smooth. Spoon over mixture in pan. Use knife to swirl cream cheese mixtures.
  • 4 Place small ovenproof bowl in bottom of 6- or 7-quart round slow cooker (about 9 inches in diameter). 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 serving, but no longer than 24 hours.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    15g,
    15%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    125mg
    125%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    0g
    0%
      Sugars
    34g
    34%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    6%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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