Pumpkin Pomegranate Cheesecake (Slow Cooker)

10
Servings
4.5h
Prep Time
2.5h
Cook Time
7h
Ready In


"Recipe source: Better homes and gardens: Cook Healthy (2015) *** Before beginning make sure that the soufflé dish or casserole you plan to use fits into your slow cooker!"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (104.5 g)
  • Calories 178.7
  • Total Fat - 6.8 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 22.1 mg
  • Sodium - 279 mg
  • Total Carbohydrate - 19.3 g
  • Dietary Fiber - 0.2 g
  • Sugars - 14.1 g
  • Protein - 10.4 g
  • Calcium - 323.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 1 mg
  • Thiamin - 0 mg

Step 1

Coat a 1-1 1/2 quart souffle dish or casserole with cooking spray. Line the bottom of the dish with parchment paper. Tear off an 18 x 2k7 inch piece of heavy foil, cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross strips and place the prepared dish on top of crisscross; set aside.

Step 2

In a large mixing bowl of an electric mixer beat the cream cheese on medium to high speed for 30 seconds. Add sugar, flour, pumpkin pie spice (if using) and vanilla. Beat on medium speed until combined. Beat in pumpkin until smooth. Beat in egg product on low speed until combined. Stir in orange peel. Pour mixture into prepared dish. Cover dish with foil.

Step 3

Pour the warm water into a 5-6 quart slow cooker. Using the ends of the foil strips, transfer the the casserole to cooker. Lear foil strips under the dish.

Step 4

Cover and cook on high setting for 2 1/2 hours or until center is set. Using foil strips, carefully remove dish from cooker; discarding strips. Remove and discard foil covering on top of dish. Cool cheesecake on a wire rack. Cover and chill for 4-24 hours.

Step 5

About one hour before serving, prepare sauce. In a small saucepan combine pomegranate juice, brown sugar and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer sauce to small bowl; cover surface with plastic wrap. Cool to room temperature.

Step 6

Using a narrow metal spatula or table knife, loosen sides of cheesecake from dish. Place a tray or large plate over top of dish and carefully invert dish onto trap or plate. Remove and discard parchment paper. Invert cheesecake again onto a serving platter. Cut into wedges. Spoon sauce over each serving and sprinkle with pomegranate seeds.

Tips & Variations


No special items needed.

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