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Rice Cooker Cheesecake
Bet you didn't think your rice cooker could do that.
Prep: 10 min Total: 1 hr
For the crust:
10 ginger snap cookies
1/4 cup hazelnuts
1/4 cup butter, melted
For the cheesecake:
16 oz cream cheese, room temperature
1/2 cup sugar
1 cup pureed pumpkin
1/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp vanilla
To make the crust: Process cookies and nuts in a blender or food processor until fine. Stir in melted butter and press the mixture in an even layer covering the inner pot of your rice cooker.
To make the cheesecake: Beat together sugar and cream cheese until light and fluffy. Continue mixing and add eggs one at a time until well blended. Remove 1 cup of batter and set aside.
Mix in pumpkin until well combined and fold in all spices. Pour mixture into the rice cooker, covering your crust. Pour the remaining 1 cup of batter on top and swirl a knife through both layers to form a marbled look.
Turn on your rice cooker and set it to Cake or White Rice. When the cycle has finished carefully remove the inner pot and refrigerate, preferably overnight.
Once the cheesecake has completely cooled down, immerse the container in hot water for 15 seconds or so to loosen up the cheesecake. Place your hand flat inside the pot to support the cake as you invert it onto your palm. Once removed from the pot, place a plate on top of the crust and use your palm to flip.