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Ingredients
Scale
- 2 (8-ounce) blocks Cream Cheese, at room temperature
- 1/4 cup Sour Cream, at room temperature
- 1 cup Pumpkin Puree, at room temperature
- 4 ounces Graham Crackers, crushed
- 3 tablespoons Unsalted Butter, melted
- 2 teaspoons Pumpkin Pie Spice
- 3/4 cup Light Brown Sugar
- 1 large Egg
- 1 Egg Yolk
Instructions
- Ensure all ingredients are at room temperature.
- Line the loaf pan with parchment paper and spray with non-stick spray.
- Fill the slow cooker with a couple of inches of water for a water bath.
- Blend graham crackers and melted butter, then press into the bottom of the pan.
- In a mixing bowl, combine cream cheese, sour cream, pumpkin puree, brown sugar, and pie spice; blend until smooth.
- Add eggs one at a time, mixing until just combined.
- Pour filling over crust in the loaf pan.
- Cover with paper towels and place the lid on the slow cooker.
- Cook on low for 5 to 7 hours or until edges are set with a slight wobble in the center.
- Cool cheesecake in the slow cooker for an hour, then refrigerate for at least 4 hours.
- Slice and serve, garnished with cinnamon or whipped cream.
Notes
Always use room temperature ingredients for best results.
Avoid overmixing the filling to prevent cracks.
Check the water bath during cooking to maintain adequate moisture.
- Prep Time: 20 minutes
- Cook Time: 5-7 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg