Food Pumpkin Cheesecake in the Slow Cooker
The 8 Best Rice Cookers for Every Type of Home Cook
Our top recommendation is the Hamilton Beach Rice Cooker & Food Steamer.Rice is a healthy, versatile food staple—but cooking rice that's fluffy, tender, and not clumpy can be a challenge. Even the most experienced cook messes up rice—and cleans burned grains from the bottom of a pot—every once in a while. Enter the electric rice cooker. Just add the right amount of water and rice, and the cooker does all the hard work for you. It also gives you another spot on the stovetop to cook whatever else you need to make, and just generally simplifies the cooking process.
Last week-ish, I had shared myproject. I boasted lots of yummy pumpkin goodies, sorry it's taken me forever to share this fun pumpkin cheesecake recipe. I'm mostly sorry because I've been selfishly enjoying it over here and that's just not my style. Sharing is caring. Still needing to make that pumpkin s'mores ice cream, I promise I'm getting there. Things have been crazy busy lately. I'm sure you can relate!
Quite some time ago I picked up a Taste of Home Magazine with Slow Cooker Meals and what do you know, they had a cheesecake recipe. I've seen it done before, but never tried until about a month ago. Totally messed that up! Goes along with that other baking mix up I did with those. That's when I originally had the idea to take the recipe I'd found and turn it into a pumpkin cheesecake. For that particular recipe, you need a 6" spring form pan. The measurements for the recipe take that into consideration of course. Don't know what made me think I could ADD stuff to the recipe and not have it blow up and boil over all into my Crock Pot. Well, lesson learned friends. Lesson learned.
Apple Snickerdoodle Dump Cake
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy apple snickerdoodle dump cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Honolulu, Hawaii The post Apple Snickerdoodle Dump Cake appeared first on Taste of Home.10 servings
So, this time I used pint sized mason jars instead. I just couldn't think of a reasonable way to cut down the original recipe. This was my first time using them in the slow cooker and it won't be the last. Such a cool way to cook and already have the goodies all ready to serve as is. The key to being successful at this recipe is to make sure your slow cooker can handle fitting the mason jars. So, before attempting I'm suggesting that you do a hands on measurement. I was able to fit SIX into my 5 quart slow cooker. If you can't fit six, you might want to cut down on the recipe or do a couple of batches. I haven't tried it any other way as of yet.
Would you like to try pumpkin cheesecake in your own slow cooker? Here's what I did!
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With a unique, sweet and crunchy topping, the Pioneer Woman Sweet Potato Casserole is one of the tastiest sweet potato recipes we've ever tried. The post We Made the Pioneer Woman Sweet Potato Casserole, and It’s the Perfect Holiday Side appeared first on Taste of Home.
Recipe adapted from Taste of Home Slow Cooker Meals Magazine 2014.
Pumpkin Cheesecake in the Slow CookerPrint
- 1 Cup of Pumpkin puree
- ¾ Cup Crushed graham cracker crumbs
- 1 Tbsp. sugar plus ⅔ cup sugar, divided
- ½ Tsp. Ground Cinnamon, divided into ¼ each.
- ½ Tsp. Pumpkin Spice
- 2 Packages cream cheese softened (8 oz each)
- ½ Cup sour cream
- 2 Tsp. vanilla extract
- 3 Eggs lightly beaten
- 2 & ½ Tbsp. Melted Butter
- (6) ½ pint mason jars
- 5 Quart Slow Cooker
- Paper Towel
- 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.
- Pour cheesecake filling over the graham crust evenly. You'll want to make sure not to overfill any, there should be a good inch or so left over after evenly distributing. This will allow room for rising which will happen during cooking.
- Add about an inch of water to the bottom of your slow cooker, place your filled mason jars on top. Layer Paper Towel over the top of the slow cooker and place the cover on top. This will absorb condensation. Cook on HIGH for 2 Hours. Turn off heat. Let sit covered for 1 hour. Then immediately remove and set in the refrigerator. Cover and let sit overnight.
- Top with caramel, whipped cream and ground cinnamon if desired.
Mmm. Really delicious stuff and a great way to kick off fall. Have you ever made a dessert in your? What did you make?
15 Weight Watchers Friendly Pumpkin Pie Recipes .
Weight Watchers pumpkin pie recipes are a great way to enjoy your favorites while sticking to your healthy eating plan. These recipes are all lightened up and ready to be enjoyed on WW plans. Pumpkin is a vegetable, therefore it is a food you should eat all year long not just during pumpkin season. You can freeze pumpkin and enjoy it all year long. Since the Weight Watchers program is so flexible you can even enjoy pumpkin pie recipes all year long! Anytime you get the craving for a pumpkin pie, we have got you covered with all of these great choices.