Progress paces the planet and our cuisines are overgrown with diverse devices that greatly simplify life. Thanks to these hardworking helpers to be recognized as a good housewife not have to stand for days at the stove. For example, to prepare this gourmet cheesecake using a food processor and slow cookers, it only takes 40 min. active time. The result is incredibly creamy crispy gingerbread pumpkin spicy cheesecake печенья. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 pcs. classic ginger cookies (about 160 g.)
- 60 gr butter, melt and cool slightly
- 680 gr. cream cheese, room temperature
- 1 tbsp. canned pumpkin puree
- 2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 3 large eggs, room temperature
- 1 tbsp. Sahara
- 1.5 tsp ground cinnamon
- 1 tbsp. whipped cream
- Special equipment: 6-liter slow cooker; 18 cm split cake mold
Recipes with similar ingredients: shortbread cookies, cream cheese, pumpkin puree, nutmeg, cinnamon
Recipe preparation:
- Cheesecake: put cookies in a bowl of a food processor a pinch of salt and beat until fine crumbs. Add butter and beat until smooth. Texture will be looks like wet sand. Pressing firmly, distribute the resulting mass on the bottom of the split mold, going 2.5 cm. on side walls. Put the cake pan in the freezer for a while preparing the filling.
- Wipe the bowl of the harvester and put cream cheese in it, pumpkin puree, vanilla extract, nutmeg, eggs, 3/4 tbsp. sugar and 1 tsp. cinnamon. Punch until smooth open the lid and clean the walls as needed. Pour in the resulting mixture into a mold on top of the cake.
- Tear off a large piece of foil, approximately 46 cm, and place in its center shape is with cheesecake. Wrap the mold on the outside with foil, bending to the sides so that the top of the mold remained open. The foil should only be on the outside forms. Tear off another piece of foil, about 60 cm long, and lay it on the work surface with the long side closer to you. Fold it in half towards you (along the long side), and then again in half to get a kind of belt.
- Pour 2 tbsp into the multicooker bowl. water and install a special stand-rack from the device. Cheesecake Shape install on the center of the foil belt, then lift it by pulling both ends of the “belt” up. Gently lower the mold onto the stand in slow cooker. If necessary, fold the foil belt so that it fits completely in the bowl but does not touch the surface cheesecake. Follow the manufacturer’s instructions in order to lock the lid and prepare everything for cooking in the mode pressure cookers. Set high pressure for 35 minutes.
- After the pressure cycle has completed, turn off heat and let steam for 25 minutes so that it comes out naturally. After 25 minutes, follow the instructions for releasing steam to dispose of its remnants. Caution not to burn yourself partially with the remaining steam in the multicooker, unlock and open the lid, with using the foil belt, gently pull the cheesecake out of the bowl and put it on the grill for cooling. Remove the foil from the mold, then with paper towels, remove all excess fluid on the sides and from the surface of the cheesecake. Using a small curved shoulder blade or the tip of the fruit knife, separate the walls of the cheesecake from the mold.
- Let stand at room temperature for about 1 hour to cake almost completely cooled. Cover with cling film and put in refrigerator so that the cheesecake is completely frozen for at least 4 hours or all night long.
- After the cheesecake has frozen, remove the cling film from it and using a small curved spatula or the tip of a fruit knife Separate the side walls of the cheesecake again from the mold. Take off the mold outer ring and rearrange on a serving platter. From above distribute whipped cream. In a small bowl with a whisk mix the remaining 1/4 tbsp. sugar and 0.5 tsp cinnamon. Before sprinkle the top of the cheesecake with cinnamon sugar. pumpkin cheesecake with a gingerbread cookie base.
