1 Cup graham cracker crumbs
5 Tablespoons unsalted butter, melted
1 Tablespoon sugar
12 Ounces cream cheese, softened
¾ Cup sugar
12 Ounces sour cream
3 Large eggs
1 Egg yolk
1½ Teaspoons vanilla extract
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
Butter a Crock-Pot® Casserole Crock Slow Cooker or other large slow cooker.
In a small bowl, combine CRUST ingredients (graham cracker crumbs, melted butter, and sugar)
Press crust mixture in bottom of the buttered Crock-Pot® slow cooker.
Next, prepare just the CHEESECAKE ingredients in a mixing bowl.
Beat the 12 Ounces of cream cheese over medium speed until soft.
Gradually add the sugar.
Mix in the sour cream, one cup at a time.
Add the eggs and the yolk one at a time, mixing well after each one.
Mix in the vanilla and set CHEESECAKE MIXTURE aside.
In a separate bowl, prepare PUMPKIN Mixture:
Using a mixer, cream the cream cheese, mascarpone, and vanilla on medium speed until well combined and smooth.
Slowly add sugar and salt.
Add eggs, one at a time, mixing well after you add each one.
Add pumpkin and pumpkin pie spice and vanilla; mix until completely combined.
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.