Use the slow cooker to its best
advantage. Choose less tender beef cuts that require long, slow cooking for
tenderization, such as those from the chuck and round. They yield the most
flavorful results. Save ground beef and tender beef cuts for quick-cooking
Crock Pot Pumpkin Chocolate Marble Cheesecake
1 C. gingersnap cookie crumbs
3 T. packed brown sugar
1/2 t. ground ginger
3 T. melted butter
2 pkg. (8 oz. each) cream cheese, softened
3/4 C. granulated sugar
1 t. vanilla
1/4 t. each ground cinnamon, ground cloves, ground nutmeg
1/2 C. pumpkin puree (not pie filling)
1/2 C. whipping cream
4 oz. semisweet or bittersweet chocolate, melted
Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add
butter and mix to blend. Press mixture into the bottom of a 7-inch springform
pan coated with nonstick spray. Or use a 7-inch 6-cup souffle pan, lined with
greased heavy-duty foil. Place in freezer until ready to use.
Cheesecake: In a food processor (or use a bowl with electric mixer), combine
cream cheese with sugar and process until smooth. Add eggs, vanilla and spices
and process until incorporated. Add pumpkin and whipping cream and process until
Pour mixture over crust. Pour chocolate over mixture, then using a knife, swirl
to marbleize. Cover dish tightly and completely with foil to prevent leakage.
Place pan in a large (minimum 5-quart) slow cooker stoneware and pour in enough
boiling water to come 1 inch up the sides.
Cover and cook on High for 3 to 4 hours or until edges are set and center is
slightly jiggly. Remove from slow cooker and chill thoroughly, preferable
overnight, before serving. Garnish with chocolate curls.
Serves 8 to 10.
Source: Delicious & Dependable Slow Cooker Recipes by Judith Finlayson