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a creamy pumpkin spice cheesecake slice on a small plate with a dollop of whipped cream and a dusting of cinnamon in a wide horizontal shot, whole cheesecake softly blurred behind, festive table setting, natural light, shallow depth of field, landscape orientation

Pumpkin Spice Cheesecake

Pumpkin spice cheesecake with a smooth graham cracker crust, wonderfully steamed in the slow cooker for an unbeatable creamy texture.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 1/4 cup butter melted
  • 16 oz cream cheese softened
  • 3/4 cup sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Method
 

  1. Stir the graham crumbs and melted butter together, then press into the bottom of a greased springform pan that fits your crockpot.
  2. Beat the cream cheese and sugar until smooth, then mix in the pumpkin, eggs, pumpkin pie spice, and vanilla.
  3. Pour the batter over the crust and cover the pan loosely with foil.
  4. Set the pan on a foil ring inside the crockpot, add an inch of water around it, cover, and cook on high for 2.5 hours.
  5. Turn off the heat, let the cheesecake cool, then chill in the fridge at least 4 hours before slicing.

Notes

The 4-hour chill is what sets the cheesecake, so don't skip it.