Slow Cooker Sunday: Pumpkin Cheesecake

I am sneaking in one more pumpkin recipe this season before the Holidays take over… A Slow Cooker Pumpkin Cheesecake. This is actually the third cheesecake I’ve made in my slow cooker. Earlier this year I shared with you a Chocolate Chip Cheesecake and a Sour Cream Cheesecake. Out of the three, this one is my favorite. What can I say… I am a fan of Pumpkin. I actually adapted this recipe for a slow cooker as the original one called for it to be made in a pressure cooker. While I do own one, only because it was my parents, I am a bit fearful of using it. I remember my mom always using it to make beans. She preferred using dry beans over can ones to make habichuelas guisada (stewed beans) so she would use the pressure cooker to soften them up before making them in the stew… YUM! Maybe one day I will work up the courage to using it, but, for now, it is perfectly situated on the back of a shelf in my cabinet.

I began by making the crust. In my food processor I pulsed graham crackers into crumbs. I transferred the crumbs to a medium bowl and added in melted butter, cinnamon and sugar and mixed it together until it was well combined. I then pressed the crumbs into the bottom and slightly up the sides of a 6-inch springform pan that I sprayed with cooking spray.

Next, I made the filling. I beat cream cheese and butter together until smooth and then added in pumpkin, pumpkin pie spice, flour, and whipping cream and continued beating until it was well blended. Finally, I added in the eggs and vanilla extract and beat it until just combined. I then poured this into the prepared crust.

I placed a rack in the insert of my slow cooker and then filled it with a 1/2-inch of water (about 2 cups for my 6qt. slow cooker) and then placed the pan on top of the rack. I covered it and cooked it on high for 2 hours. The center should still be a bit wobbly and the rest of the cheesecake set. You don’t want to overbake it. After the 2 hours, I turned off my slow cooker and left it covered so the cheesecake could cool. After the hour, I removed the pan and transferred it to a wire rack so it could cool completely.

After refrigerating it overnight, the following day I enjoyed a slice!

Slow Cooker Pumpkin Cheesecake

Ingredients:

Crust:

3/4 cup graham cracker crumbs (from 7 graham crackers)

4 tablespoons unsalted butter, melted

1/4 teaspoon cinnamon

1 tablespoon sugar

Filling:

2 8oz. packages cream cheese, at room temperature

1 cup sugar

3/4 cup canned pumpkin

1 tablespoon pumpkin pie spice

2 tablespoons all-purpose flour

2 tablespoons heavy whipping cream

2 eggs, lightly beaten

1 teaspoon vanilla extract

Directions:

Spray a 6-inch springform pan with cooking spray. Place a rack inside the insert of your slow cooker and fill with a 1/2 inch of water (about 2 cups for a 6qt. slow cooker).

In a medium bowl mix the graham crack crumbs, melted butter, cinnamon and sugar. Press the crumbs in the bottom and slightly up the sides of the springform pan.

Using an electric mixer, beat the cream cheese and butter until smooth. Add in the pumpkin, pumpkin pie spice, flour and whipping cream and continue beating until well blended. Add the eggs and vanilla and beat until just combined. Pour into the prepared crust.

Place the pan onto the rack inside of the slow cooker, cover and cook on high for 2 hours. Turn the slow cooker off and keeping the lid on, let the cheesecake cool in the slow cooker for an hour. After the hour, remove the cheesecake and transfer to a wire rack to cool completely. Refrigerate for at least four before serving.

Recipe adapted from Dear Crissy

Slow Cooker Sunday: Zucchini Bread

I recently started using my slow cooker again. Ideally it is the perfect appliance to use in the warm summer months to avoid turning on the oven, but, I just find that the meals it produces are bit heavy for the dog days of summer. Granted, I should have been looking for recipes for desserts as there’s never a bad time of year for a sweet treat. This recipe today, Zucchini Bread, is perfect for the summer months with the abundance of zucchini available at the supermarket and at your local farm stands, but, thankfully zucchini is one of those vegetables that is available year round and always seems to taste the same.

To start I made the batter. Using my food processor I grated two small zucchini and squeezed out the excess water. In one bowl, I whisked together the dry ingredients – flour, cinnamon, baking soda, baking powder and salt. In another bowl I whisked together eggs, sugar, vanilla and oil. I folded in the zucchini and then whisked in the flour mixture. I then transferred the mixture to my 4-quart slow cooker that I brushed with oil.

I covered it and set it to cook on high. Now, the directions said to leave the lid slightly ajar, I did this and after about 2.5 hours my bread was still undercooked in the middle. So, I decided to completely cover it and let it cook and it was done in about another 20 minutes. I turned off the slow cooker and let the bread sit uncovered for thirty minutes. I carefully removed it and let it cool completely.

I then sliced and enjoyed a piece. It was good, but, I think next time I make this I may use less cinnamon.

Slow Cooker Zucchini Bread

Ingredients:

2 cups grated Zucchini, about 2 small zucchinis

9 tablespoons vegetable oil

2 cups flour

1 1/2 teaspoons cinnamon

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup sugar

2 teaspoons vanilla extract

Directions:

Brush the inside of a slow cooker (4 – 6 quarts) with 1 tablespoon of oil.

In a medium bowl, whisk together the dry ingredients – flour, cinnamon, baking soda, baking powder and salt. In a separate large bowl whisk together the eggs, sugar, vanilla and the remaining oil until well combined. Fold in the zucchini. Add the flour mixture to the eggs mixtures and stir until just combined.

Transfer the batter to the greased slow cooker and spread in an even layer. Cover the slow cooker and cook on high for 2 to 3 hours, until a cake tester inserted in the middle comes out clean.

Uncover and let the bread cool in the slow cooker for 30 minutes. Loosen the edges of the bread and then carefully remove using a large spatula. Slice and enjoy!

Recipe from Savory Online

Slow Cooker Sunday: Sour Cream Cheesecake

So, last week I brought you a Chocolate Chip Cheesecake made in my slow cooker and this week I am bringing you a Sour Cream Cheesecake. The recipes are quite similar, but, I actually preferred this cheesecake a little more. As I mentioned last week, I wasn’t too keen on the chocolate chips in the cheesecake.

I began by making a graham cracker crust. I pressed the crumbs onto the bottom and slightly up the sides of a 6-inch springform pan. Next I made the filling by beating together the ingredients for the cheesecake. Quick not, the recipe called for almond extract, but, if you are not a fan of almond extract feel free to substitute vanilla extract in its place. After making the batter I poured it into my prepared pan and then placed the pan in my slow cooker on top of a rack and filled it with a 1/2 inch of water. After cooking it on high for 2 hours I turned my slow cooker off and let the cheesecake stay in the slow cooker covered for an hour.

Afterwards, I let the cheesecake cool completely on wire rack before placing in the refrigerator to chill before slicing and enjoying.

Slow Cooker Sour Cream Cheesecake

Ingredients:

3/4 cup graham cracker crumbs

2 1/2 tablespoons unsalted butter, melted

1/4 teaspoon cinnamon

2/3 cup plus 1 tablespoon sugar

Salt

12 ounces cream cheese, at room temperature

1 tablespoon flour

2 large eggs

1 teaspoon almond extract*

1 cup sour cream

*Can substitute vanilla extract if you prefer

Directions:

In a medium bowl mix the graham cracker crumbs, the melted butter, cinnamon, a tablespoon of sugar and a pinch of salt. Press the crumbs over the bottom and slightly up the sides of a 6-inch springform pan.

Using a stand mixer or a handheld mixer beat the cream cheese with the flour, remaining sugar, and a 1/4 teaspoon salt on medium-high speed until smooth, about 2 minutes. Add the eggs and almond extract and beat at medium speed until blended. Add the sour cream and beat until smooth. Pour into the prepared pan.

Place a rack inside the insert of your slow cooker and fill with a 1/2 inch of water. Place the pan on top of the rack and cover the slow cooker and cook on high for 2 hours. Turn the slow cooker off and keeping the lid on let the cheesecake cool inside of the slow cooker.

After an hour, remove the cheesecake and cool completely on a wire rack. Once cooled refrigerate at least four hours before serving.

Recipe from Food & Wine

Slow Cooker Sunday: Chocolate Peanut Butter Cake

For today’s Slow Cooker Sunday post instead of bringing you a meal I am bringing you dessert. I’ve made bread pudding and rice pudding in my slow cooker and I’ve finally made a cake, a Chocolate Peanut Butter Cake.

To begin, I made the cake batter by whisking together flour, baking soda, baking powder, sugar, cocoa and salt in a large bowl. I then stirred in 2 beaten eggs, whole milk, canola oil and vanilla extract. Once that was well combined I then stirred in peanut butter chips.

Next, I poured the batter into the insert of my slow cooker which I sprayed generously with cooking spray.

Per the recipe I set the slow cooker to low, but, my cake was ready way before the directed time of 4 hours. It was more like 3 hours, but, truthfully I probably should have turned off the slow cooker around 2.5 hours. While make cake came out of the insert without sticking to the sides or bottom…

It was a bit hard/burnt along the edges so I decided to cut it in a way that I ended up with pieces that were more like a snack cake as opposed to a cake cake. But overall it was delicious and incredibly moist and paired very well with vanilla ice cream, especially if you warm it up for a few seconds in the microwave.

Slow Cooker Chocolate Peanut Butter Cake

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 cups sugar

1 tablespoons unsweetened Dutch process cocoa powder

1 teaspoon salt

2 large eggs, beaten

1 cup whole milk

1/3 cup canola oil

1 teaspoon vanilla extract

1 1/2 cups peanut butter chips

Directions:

Spray the insert of a slow cooker with cooking spray.

In a large bowl whisk together the dry ingredients. Stir in the eggs, milk, oil and vanilla extract; mixing until all of the ingredients are well combined. Stir in the peanut butter chips.

Pour the batter into the slow cooker, spreading the batter evenly. Cover and cook on low for 4 hours, until the top is set. Since all slow cookers are different begin checking the cake after about 2 hours to ensure it doesn’t burn, check it with a toothpick or cake tester for doneness. The cake may look a little undercooked in the center. Turn off the heat and let the cake cool uncovered for about 20 minutes. The cake will firm up as it cools.

Recipe from Slow Cooker Family Favorites