CrockPot Pumpkin Cheesecake
Ingredients
Gingersnap Crust
14 Whole Gingersnap Cookies (Pulverized In A Food Processor)
4 Tablespoons Unsalted Butter (Melted)
Cheesecake Filling
24 Ounces Cream Cheese (Softened)
¾ Cup Granulated Sugar
3 Large Eggs
15 Ounces Pumpkin Puree (Canned Or Homemade Pumpkin Puree)
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Pure Vanilla Extract
Directions
INSTRUCTIONS
Gingersnap Crust:
In a medium mixing bowl, combine the gingersnap cookie crumbs and melted butter and mix until all the crumbs in the bowl are moistened with the butter.
Press the crust mixture into the bottom and up the sides about 1/2 inch of a 6 inch springform pan. Set aside.
Cheesecake Filling
In a large mixing bowl, mix together the cream cheese and sugar with a hand mixer, scraping down the sides of the bowl from time to time.
Add the eggs, one at a time and mix between each egg.
Add pumpkin puree, pumpkin pie spice and vanilla extract and mix once more until the everything is well combined.
Pour cheesecake filling into the springform pan on top of the crust, leveling out the top with a rubber spatula.
Place the springform pan into a 6 quart or larger slow cooker.
Carefully pour enough water along the sides of the slow cooker to create a water bath. The water should reach half way up the side of the springform pan. Be careful not to get water into the cheesecake.
Place a clean kitchen towel or layer of paper towels between the lid and insert of the slow cooker to prevent condensation from dripping onto the cheesecake.
Cook on HIGH for 2 to 2.5 hours or until the center of the cheesecake is almost set but still a little jiggly when shaken slightly.
Turn off or unplug the slow cooker and let the cheesecake cool to room temperature in the covered slow cooker.
Transfer cheesecake to the refrigerator and chill before serving
