Pumpkin cheesecake in a slow cooker with a base of gingerbread cookie

Step-by-step recipe for making pumpkin cheesecake in a slow cooker with gingerbread cookie base. Share with friends: Time: 9 hours 10 min. Difficulty: medium Servings: 8-12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

The foundation

• 24 crispy ginger cookies
• 1/4 Art. and 1 tbsp. l (15 gr.) Unsalted butter, melted
• Coarse salt

Filling

• 450 gr curd cheese, room temperature
• 1 tbsp. light brown sugar
• 3/4 Art. pumpkin puree
• 1/4 Art. sour cream
• 2 tsp vanilla extract
• 1 tsp pumpkin pie seasonings
• 3 large eggs at room temperature
• Special equipment: 20 cm. Round shape with removable the edges

Recipes with similar ingredients: shortbread cookies, butter creamy, curd cheese, brown sugar, pumpkin puree, sour cream, vanilla extract, seasoning for pumpkin pie, eggs

Recipe preparation:

1. Tear off a large sheet of foil (about 50 cm. In length) 2.5 cm. Cylinder. Fold into a ring with a diameter of about 20 cm. Pour into 6 – 7 liter capacity of the multicooker water a little more deep centimeter and place the foil ring on the bottom.

2. Prepare the base for the cake:

   In a food processor, crush cookies into crumbs. Add 1/4 tbsp. melted butter and a pinch of salt and mix. Mixture should look like wet sand. Lubricate the 20 cm form with the remaining melted butter. Spread the cookie crumbs along the bottom and edges forms.

3. Make the cheesecake topping:

   Wipe the food processor, add the curd cheese and brown sugar and mix until smooth. Scrape off the edges add pumpkin puree, sour cream, vanilla extract and seasoning for pumpkin pie and mix until smooth. Add eggs and mix again. Pour the filling into the cake.

4. Gently place the cheesecake on the foil in the multicooker. Put several layers of paper towels under the lid and cook when weak heating for 4 hours. At the end of time, allow the cheesecake to cool in slow cooker for 2 hours.
5. Take out the cheesecake, cover with a film and refrigerate completely, do not less than 3 hours and up to 3 days. Before serving, swipe with a small knife around the edge of the cheesecake and remove the outer ring.