I think I’ve just about satisfied @TheTravelWitch’s need for pumpkin recipes by now, but I gotta throw this one in. It’s a pumpkin pie cheesecake, made in a slow cooker! And look at it, it looks yummy!
Here’s the recipe!
Slow Cooker Pumpkin Pie Cheesecake
300g peeled kent pumpkin, cut into 4cm cubes
150g plain flour
1/2 teaspoon baking powder
1/2 cup brown sugar
100g unsalted butter, melted
4 eggs, 1 lightly beaten
250g cream cheese, softened
1 cup icing sugar, sifted
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 cup pecans
2 tbsp pepitas
¼ cup maple syrup
a dollop of cream, to serve
Cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain in a colander and leave to air-dry.
Grease and line the slow-cooker with baking paper. Wrap the lid with a clean tea towel and tighten with a rubber band or piece of string. This prevents any condensation from dripping into the cake.
Meanwhile, sift the flour and baking powder into a bowl. Add the brown sugar, half of the melted butter, and the beaten egg and mix until a dough forms. Evenly press the dough into the base of the slow-cooker and up the sides to a height of 2cm.
Purée the pumpkin in a food processor. Add the cream cheese, icing sugar, vanilla extract, and cinnamon, and process until smooth. Add the remaining eggs, one at a time, pulsing until combined. Add the remaining butter and pulse to combine.
Pour the mixture into the slow-cooker and cook on low heat for about 4 hours, until the outside is set but the center is still slightly wobbly (the time will vary slightly from one slow-cooker to the next). Turn off the slow-cooker and leave to rest for 30 minutes before removing, then set aside to cool completely.
Heat your oven to 180°C. On a tray, roast the pecans for 3 minutes, then add the pepitas and roast for a further 5 minutes, until golden.
Heat the maple syrup in a saucepan over medium heat. Add the roasted pecans and pepitas to the pan and cook for about 3 minutes, until sticky and coated. Serve the cheesecake with a generous dollop of cream and the maple pecans and pepitas scattered on top.
I’m almost sure you can use pureed pumpkin from the start, as long as it weighs out the same. Almost. It would make sense. Pepitas are roasted pumpkin seeds. If you can’t get any I’d just stick with the pecans.
Hope y’all like it!