Slow Cooker Pumpkin Cheesecake with Gingersnap Crust

Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust

Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust

By Food Network
9 hours 10 minutes

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Details
  • Servings:   10
  • Calories:   377
  • Protein:   7g
  •  
  • Fiber:   1g
  • Sugar:   21g
  • Carb Total:   31g
  •  
  • Trans Fat:   1g
  • Saturated:   15g
  • Fat Total:   26g
  •  
  • Dish:   desserts
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Cuisine
  • american
Comments
Ingredients
  • 24 gingersnap cookies
  • 1/4 cup plus 1 tablespoon unsalted butter, melted
  • Kosher salt
  • 1 pound cream cheese, at room temperature
  • 1 cup lightly-packed light brown sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs, at room temperature
Instructions

Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust serves 10 original recipe by Food Network.

View original preparation instructions

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