Carla Hall’s Slow-Cooker Pumpkin Swirl Cheesecake

By SMorrissey

Ingredients

• For the Crust:
• 3/4 cups graham cracker crumbs
• 2 tablespoons cocoa powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 tablespoons melted butter
• For the Filling:
• 12 ounces cream cheese (softened)
• 2/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs (at room temperature)
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup pumpkin purée
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• For the Chocolate Whipped Cream:
• 1 cup heavy cream
• 2 teaspoons cocoa powder
• 1 tablespoon powdered sugar

Preparation

Step 1

For the Crust: Spray a 6-inch (3” deep) spring form pan with cooking spray. In a medium bowl, stir together the dry crust ingredients until completely incorporated. Mix in the melted butter then press evenly into the bottom and one inch up the side of the prepared pan.