7 Slow Cooker Wasabi & Turmeric Pumpkin Cheesecake Favorites

Classic Wasabi Pumpkin Cheesecake

The Classic Wasabi Pumpkin Cheesecake is a unique twist on the traditional pumpkin cheesecake, combining the creaminess of classic cheesecake with the subtle heat of wasabi, providing a delightful flavor explosion for your taste buds. This slow cooker recipe makes it easy to achieve a rich and velvety dessert that is sure to impress at your next gathering.

Instructions

1. Prepare the crust: Mix graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of a greased slow cooker or a springform pan that fits in your slow cooker.
2. Make the filling: In a large mixing bowl, beat together cream cheese and sugar until smooth. Add the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, and wasabi paste. Blend until fully incorporated.
3. Combine: Pour the filling over the prepared crust in the slow cooker.
4. Cook: Cover the slow cooker with a clean kitchen towel, then place the lid on top. Cook on low for 4-6 hours, until the center is set.
5. Cool and serve: Once done, remove the cheesecake from the slow cooker and let it cool to room temperature. Refrigerate for at least 4 hours before slicing. Enjoy your unique dessert!

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Turmeric-Spiced Cheesecake With Wasabi Drizzle

The Turmeric-Spiced Cheesecake With Wasabi Drizzle is an innovative dessert that combines the warm flavors of turmeric with a creamy cheesecake base, topped with a spicy wasabi drizzle for an unexpected kick. This unique recipe is perfect for those looking to impress friends and family with bold flavors and a visually stunning presentation.

Instructions

1. Prepare the crust: Mix graham cracker crumbs with melted butter until well combined and press into the bottom of a greased slow cooker or a springform pan placed in the slow cooker.
2. Make the filling: In a large bowl, blend cream cheese and granulated sugar until smooth. Add pumpkin puree, eggs, sour cream, vanilla extract, turmeric, cinnamon, and ginger. Mix until fully combined.
3. Combine: Pour the cheesecake filling over the prepared crust in the slow cooker.
4. Cook: Cover the slow cooker with a clean kitchen towel, then place the lid on. Cook on low for 4-6 hours, or until the center is set.
5. Cool and prepare drizzle: Allow the cheesecake to cool to room temperature and then refrigerate for at least 4 hours. For the wasabi drizzle, mix wasabi paste with a little water until smooth, adjusting to taste.
6. Serve: Slice the chilled cheesecake and drizzle with the wasabi mixture before serving. Enjoy this adventurous flavor pairing!

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No-Bake Wasabi Pumpkin Cheesecake

The No-Bake Wasabi Pumpkin Cheesecake is a delightful fusion dessert that combines the creamy richness of cheesecake with the warm spices of pumpkin and a zingy wasabi twist. Perfect for fall gatherings or anytime you want a unique treat, this dessert is easy to prepare and doesn’t require any baking, making it a convenient option for home cooks.

Instructions

1. Prepare the crust: Combine graham cracker crumbs and melted butter in a bowl and mix until well combined. Press firmly into the bottom of a 9-inch springform pan, then refrigerate until firm.
2. Make the filling: In a large bowl, beat the cream cheese and powdered sugar until smooth. Mix in the pumpkin puree, vanilla extract, cinnamon, and ginger until well blended.
3. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture until fully incorporated.
4. Combine: Pour the pumpkin filling over the prepared crust, smoothing the top with a spatula.
5. Chill: Refrigerate the cheesecake for at least 4-6 hours or until set.
6. Serve: Once set, drizzle with a mixture of wasabi paste diluted with a bit of water, slice, and enjoy this unique dessert!

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Vegan Wasabi and Turmeric Pumpkin Cheesecake

The Vegan Wasabi and Turmeric Pumpkin Cheesecake is a deliciously unique dairy-free dessert that infuses the earthy flavor of pumpkin with the zing of wasabi and the warm color of turmeric. This cheesecake is perfect for those looking for a plant-based option that’s both flavorful and eye-catching, making it a wonderful addition to any gathering or special occasion.

Instructions

1. Prepare the crust: In a food processor, blend almond flour and melted coconut oil until combined, then press the mixture into the bottom of a 9-inch springform pan and set aside.
2. Blend the filling: In the same food processor, combine soaked cashews, pumpkin puree, maple syrup, coconut cream, vanilla extract, turmeric, wasabi paste, and lemon juice. Blend until smooth and creamy.
3. Combine and pour: Pour the pumpkin filling over the prepared crust, smoothing the top with a spatula.
4. Set: Refrigerate the cheesecake for at least 4-6 hours, or until it is firm and set.
5. Serve: Once ready, slice and enjoy this vibrant vegan cheesecake!

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Chewy Wasabi Pumpkin Cheesecake Bars

Chewy Wasabi Pumpkin Cheesecake Bars are a delightful twist on traditional pumpkin cheesecake, bringing a chewy texture into a bar format with an exciting wasabi kick. These bars are perfect for parties or as an adventurous dessert for those who enjoy a blend of sweet and savory flavors.

Instructions

1. Prepare the base: Preheat the slow cooker and grease the bottom and sides.
2. Make the crust: In a bowl, combine almond flour, brown sugar, coconut oil, and salt. Press the mixture into the bottom of the greased slow cooker.
3. Blend the filling: In a blender, combine soaked cashews, pumpkin puree, maple syrup, coconut cream, vanilla, turmeric, wasabi paste, and lemon juice. Blend until smooth.
4. Combine and pour: Pour the creamy filling over the crust in the slow cooker, smoothing the top.
5. Cook: Cover with a cloth and lid, and cook on low for 3-4 hours, or until set.
6. Cool and slice: Once done, allow to cool before slicing into bars. Enjoy!

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Mini Slow Cooker Pumpkin Cheesecakes With a Wasabi Kick

Mini Slow Cooker Pumpkin Cheesecakes With a Wasabi Kick are an innovative and delightful treat perfect for any gathering. These single-serving cheesecakes feature the creamy richness of traditional pumpkin cheesecake, enhanced with a surprising hint of wasabi for an exciting flavor profile. Using a mini slow cooker makes it easy to prepare these individual desserts, ensuring everyone gets their own delicious serving.

Instructions

1. Prepare mini cups: Place mini silicone cups in the slow cooker.
2. Make the crust: Mix almond flour, brown sugar, coconut oil, and a pinch of salt. Press some mixture into the bottom of each mini cup.
3. Blend the filling: Combine soaked cashews, pumpkin puree, maple syrup, coconut cream, vanilla, cinnamon, wasabi paste, and lemon juice in a blender. Blend until smooth.
4. Pour filling: Carefully pour the filling over the crusts in each mini cup, smoothing the tops.
5. Cook: Cover the slow cooker and cook on low for 2-3 hours, or until the cheesecakes are set.
6. Cool and serve: Allow to cool before removing from the silicone cups. Enjoy your mini cheesecakes!

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Decadent Turmeric Pumpkin Cheesecake Swirl

Decadent Turmeric Pumpkin Cheesecake Swirl is a vibrant and flavorful dessert that combines the creamy goodness of pumpkin cheesecake with the health benefits and beautiful hue of turmeric. This elegant dish is perfect for fall gatherings or any time you want to impress your guests with a twist on a classic favorite using your slow cooker for easy preparation.

Instructions

1. Prepare slow cooker: Line the bottom of a slow cooker with parchment paper or use silicone cups for easy removal.
2. Make the crust: Combine almond flour, brown sugar, coconut oil, and salt in a bowl and press into the bottom of the prepared slow cooker.
3. Blend the filling: In a blender, combine soaked cashews, pumpkin puree, maple syrup, coconut cream, vanilla, cinnamon, lemon juice, and a pinch of salt. Blend until smooth.
4. Create the turmeric swirl: Divide the blended filling into two bowls. Mix turmeric powder into one bowl until well combined, leaving the other bowl plain.
5. Layer the fillings: Alternately dollop spoonfuls of both filling mixtures over the crust and use a toothpick or knife to gently swirl them together.
6. Cook: Cover the slow cooker and cook on low for 3-4 hours or until set.
7. Cool and serve: Allow to cool completely before serving. Enjoy your stunning and delicious Turmeric Pumpkin Cheesecake Swirl!