Slow Cooker Pumpkin And Cinnamon Cheesecake

This easy Slow Cooker Pumpkin and Cinnamon Cheesecake is a creamy, comforting dessert perfect for fall. Made with simple ingredients like pumpkin, coconut sugar, and maple syrup, it’s a quick and delicious treat. The warm cinnamon flavor makes this cheesecake a cozy, crowd-pleasing option for any occasion.

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Recipe Ingredients

400 g (14 oz) peeled jap or Kent pumpkin, cut into 4 cm (1½ in) cubes
150 g (5½ oz/1 cup) plain (all-purpose) flour
½ teaspoon baking powder
155 g (5½ oz/¾ cup) coconut sugar
150 g (5½ oz) unsalted butter, melted
4 eggs, 1 lightly beaten
250 g (9 oz) cream cheese, softened
125 ml (4 fl oz/½ cup) maple syrup
2 teaspoons vanilla extract
2 teaspoons ground cinnamon

How To Make Slow Cooker Pumpkin And Cinnamon Cheesecake

Cook the pumpkin: In a saucepan, bring water to a boil and cook the pumpkin cubes for 10 minutes until tender. Drain and leave to air-dry.
Prepare the crust: Sift the flour and baking powder into a bowl. Add half the coconut sugar, 50 g (1¾ oz) melted butter and the beaten egg. Mix until a dough forms.
Line the slow cooker: Grease the slow cooker and line the base with baking paper. Press the dough evenly over the base to form a crust.
Make the filling: Purée the cooked pumpkin in a food processor. Add the cream cheese, maple syrup, vanilla extract, cinnamon, and remaining coconut sugar. Process until smooth. Add the remaining eggs, one at a time, pulsing until combined. Add the rest of the melted butter and pulse again.
Cook the cheesecake: Pour the cheesecake mixture over the crust in the slow cooker. Set the slow cooker to low and cook for 6 hours until the cheesecake is just set but still slightly wobbly in the center.
Rest and cool: Turn off the slow cooker and leave the cheesecake to rest for 30 minutes. Remove from the slow cooker and set aside to cool completely before serving.

Recipe Tips

Drain the pumpkin well: After cooking, make sure the pumpkin is thoroughly drained and air-dried. Excess moisture can affect the texture of the cheesecake.
Use softened cream cheese: For a smooth filling, make sure your cream cheese is softened before mixing. Cold cream cheese can create lumps.
Don’t overmix the eggs: When adding the eggs, pulse them in one at a time to avoid overmixing. This helps the cheesecake set properly.
Check for doneness with a wobble: The center of the cheesecake should still have a slight wobble when it’s done. Overcooking will result in a dry texture.
Let it cool completely: After cooking, let the cheesecake cool completely before serving. This helps it firm up and makes it easier to slice.

Recipe FAQs and Variations

Can I Use Other Types of Pumpkin?

Yes, you can use any variety of pumpkin or squash, such as butternut or sugar pumpkin, as long as it’s peeled and cooked until tender.

Can I Use Regular Sugar Instead of Coconut Sugar?

Yes, you can substitute regular granulated sugar for coconut sugar if preferred. The taste may be slightly different, but it will still work well.

Can I Make This Without a Slow Cooker?

Yes, you can bake the cheesecake in the oven at 160°C (320°F) for about 45-50 minutes, until set with a slight wobble in the center.

Can I Add Other Spices?

Absolutely! You can add nutmeg, ginger, or allspice to the filling for extra warmth and flavor.

Can I Freeze the Cheesecake?

Yes, this cheesecake freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 1 month. Thaw before serving.

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