Slow Cooker Pumpkin Cheese Cake

Ingredients

• • 1 cup of warm water
• • 3 eggs, beaten
• • 2/3 cup of canned pumpkin
• • 1 ½ cups of cream cheese, softened
• • 1 tablespoon of purpose flour
• • 1 teaspoon of orange zest
• • ½ teaspoon of vanilla extract
• • ½ teaspoon of pumpkin spice

Instructions

1. Grease a slow cooker then cover its inside with a parchment paper.
2. Beat the cream cheese in a bowl for 30 sec then add to it the sugar gradually while beating followed by the vanilla, pumpkin pie spice, flour, pumpkin and orange zest until it becomes smooth and creamy.
3. Pour the batter in the prepared slow cooker then cover it and cook the cheesecake for 2 h and 30 min on high.
4. Once the time is up, allow the cheesecake to cool down for 4 h then serve it with some ice cream and enjoy.

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