Pumpkin Cheesecake:
Ingredients:
Crust:
1 cup gingersnap or graham cracker crumbs
3 Tablespoons butter, melted
2 Tablespoons white sugar
Filling:
2 packages (8 oz each) cream cheese, room temperature
1 1/4 cup white sugar
1 can pure pumpkin (15 oz)
3/4 cup sour cream
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
4 eggs
Sour Cream Topping (optional):
1 cup sour cream
3 Tablespoons white sugar
1 teaspoon vanilla
Directions:
Use your largest crockpot. You’re going to be using it as a water bath to cook the cheesecake.
In a small bowl, combine melted butter with the graham cracker crumbs and white sugar. Press the mixture into your casserole dish. Set aside. In a large mixing bowl, combine the softened cream cheese, pure pumpkin, sour cream, and vanilla extract. Add the spices and eggs. Mix well with a hand or stand mixer until the cream cheese is fluid and there aren't many clumps of cream cheese.
Pour the filling on top of the crust.
Put 1/2 to 1 cup of water into the bottom of your crockpot. The inserted dish should push the water halfway up the sides of the cheesecake.
Carefully place the cheesecake into your crockpot. Avoid any water splashing into the cheesecake and cook on high for 2 to 4 hours. You will know it's done cooking when the top is no longer jiggly and the sides have begun to brown slightly.
Unplug your crockpot, and take off the lid. In a small mixing bowl, whip together the sour cream topping. With a rubber spatula, very carefully spread the sour cream topping on top of the hot cheesecake. Let the cheese cake sit in the cooling crockpot for an hour, before chilling in the refrigerator. Chill for at least 6 hours. Serve.
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