Gingersnap Crusted Pumpkin Chocolate Cheesecake

By: Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson 2015 www.robertrose.ca Reprinted with publisher permission.

Gingersnap Crusted Pumpkin Chocolate Cheesecake

By: Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson 2015 www.robertrose.ca Reprinted with publisher permission.

You won't believe this Gingersnap Crusted Pumpkin Chocolate Cheesecake came out of the slow cooker! Make this beautiful and completely addictive cheescake recipe without taking up any space in the oven. The flavors in this slow cooker dessert are so addictive you'll take one bite, and won't be able to put down your fork until the whole slice is gone. This is the perfect recipe to make during the fall (Thanksgiving dessert, anyone?), and we think you can even get away with making it through Christmas because who can deny a good gingersnap crust?

Notes

To melt chocolate: Grate the chocolate first by pulsing it in a food processor. Then melt in a double boiler over hot, not boiling, water, stirring constantly. This ensures that the chocolate doesn’t “seize” and become grainy.

Slow Cooker Time HIGH4 hr

Cooking MethodSlow Cooker

Cooking Vessel SizeLarge (minimum 5-quart) oval slow cooker

Ingredients

For the crust:
1 cup gingersnap cookie crumbs
3 tablespoons packed brown sugar
1/2 teaspoon ground ginger
3 tablespoon melted butter
For the cheesecake:
2 packages (each 8 oz/250 g) cream cheese, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla
1/4 teaspoon each ground cinnamon, cloves and nutmeg
1/2 cup pumpkin pure (not pie filling)
1/2 cup whipping (35%) cream
4 ounces semisweet or bittersweet chocolate, melted
Chocolate curls (optional for garnish)

Instructions

Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of prepared dish. Place in freezer until ready to use.
Cheesecake: In a food processor, combine cream cheese with sugar and process until smooth. Add eggs, vanilla, cinnamon, cloves and nutmeg and process until combined. Add pumpkin and whipping cream and process until smooth. Pour mixture over crust. Pour chocolate over mixture, then, using a knife, swirl to marbleize. Cover dish tightly with foil and secure with string.
(If using a springform pan). Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of dish. Cover and cook on High for 3 to 4 hours, until edges are set and center is slightly jiggly.
Chill thoroughly before serving. Garnish with chocolate swirls.