• 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.

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Slow Cooker Pumpkin Cheesecake

Slow Cooker Pumpkin Cheesecake

Ingredients

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

Instructions

Mix all ingredients except nuts in your mixer and blend until smooth.

Pour nuts into the bottom of a glass loaf pan that will fit into your slow cooker crock. Pour cream cheesy filling on top.

Place the pan into your crock and pour about a cup of water into the bottom of your crock, being careful not to slosh it into your cheesecake.

Cover and cook on HIGH for 2-3 hours, checking each hour. Your cheesecake is done when it’s slightly shiny, beginning to pull away from the edges and isn’t gloppy to the touch.

Let cool in crock for an hour and then chill in the refrigerator overnight (or at least a few hours).

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The Results

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.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.