Serve with whipped cream and cinnamon, if desired

Slow Cooker Pumpkin Swirl Cheesecake Bars

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CrockPotGirl  
Phoenix, AZ, USA

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Serve with whipped cream and cinnamon, if desired Pour Cheesecake batter over prepared crust Swirl the Pumpkin mixture Dollop the Pumpkin mixture over Cheesecake batter
Servings
12
Prep Time
30 Minutes
Cook Time

Time on High: 3 to 4 Hours Time on Low: 4 to 5 Hours I love to entertain and host dinner parties but it’s no fun to get stuck in the kitchen all night! For that reason, I prepare as many make-ahead items as possible and my slow cooker always comes in handy for that. These Crock-Pot® Slow Cooker Pumpkin Swirl Cheesecake Bars are delicious and the best part is, you can make them a few days ahead of time and store in the refrigerator until you are ready to serve.


Ingredients

CRUST
1 Cup graham cracker crumbs
5 Tablespoons unsalted butter, melted
1 Tablespoon sugar

CHEESECAKE MIXTURE
12 Ounces cream cheese, softened
¾ Cup sugar
12 Ounces sour cream
3 Large eggs
1 Egg yolk
1½ Teaspoons vanilla extract

PUMPKIN MIXTURE
6 Ounces cream cheese, softened
4 Ounces mascarpone cheese, softened
¾ Cup of sugar
1/8 Teaspoon salt
2 Large eggs
11 Ounces pumpkin puree
1¼ Teaspoons pumpkin pie spice
½ Teaspoon vanilla extract

Instructions

1. Butter a Crock-Pot® Casserole Crock Slow Cooker or other large slow cooker.
2. In a small bowl, combine CRUST ingredients (graham cracker crumbs, melted butter, and sugar)
3. Press crust mixture in bottom of the buttered Crock-Pot® slow cooker.
4. Next, prepare just the CHEESECAKE ingredients in a mixing bowl.
5. Beat the 12 Ounces of cream cheese over medium speed until soft.
6. Gradually add the sugar.
7. Mix in the sour cream, one cup at a time.
8. Add the eggs and the yolk one at a time, mixing well after each one.
9. Mix in the vanilla and set CHEESECAKE MIXTURE aside.
10. In a separate bowl, prepare PUMPKIN Mixture:
11. Using a mixer, cream the cream cheese, mascarpone, and vanilla on medium speed until well combined and smooth.
12. Slowly add sugar and salt.
13. Add eggs, one at a time, mixing well after you add each one.
14. Add pumpkin and pumpkin pie spice and vanilla; mix until completely combined.

To Assemble

Pour ONLY the CHEESECAKE batter over the graham cracker crust in the Crock-Pot® slow cooker.
Next, dollop the PUMPKIN mixture evenly over the cheesecake mixture.
Using a table knife, carefully swirl the pumpkin mixture into the cheesecake mixture.
Cover; cook on High for 3 to 4 hours or on Low for 4 to 5 hours, or until cheesecake looks firm but center is still just a bit jiggly.

Refrigerate cheesecake overnight to firm before cutting/serving.

Note: You will assemble the cheesecake mixture and the pumpkin mixture in separate bowls then combine in the Crock-Pot® slow cooker. For best results, start with room temperature ingredients.

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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.