- 16 ounces cream cheese, room temperature
- 3/4 cup honey granules
- 2 large eggs, room temperature
- 1/4 cup heavy cream
- 2-3 Tablespoons pumpkin spice syrup
- 1 teaspoon good vanilla
- 1 Tablespoon cornstarch or flour
- 1 cup walnuts, food processed into a dust
I’ve been making slow cooker cheesecake (usually plain, sometimes key lime flavor) since coming across Stephanie O’Dea’s fabulously easy recipe for CrockPot Cheesecake a few years ago. But, she didn’t have such great luck with her pumpkin version. So, it struck me recently that I could drizzle in some of my pumpkin spice syrup and make Pumpkin-flavored CrockPot Cheesecake without throwing of the perfect cheesecake formula. Awesome. I <3 pumpkin and cheesecake so I’m super excited to try this simple recipe that lets me have both at once!
In addition to pumpkinizing, I removed the usual graham cracker crust from this one because I oh so rarely have graham crackers anymore. I thought about making my own, but opted for a layer of crushed walnuts instead. And, yum! Delicious and simple.
Yummy! Perfect taste and texture in the first one. One of them (yes, I made two, shush) turned out a little gloopy because I didn’t hear the timer and it switched over to warm before it was all the way cooked, but was still delicious.