Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust

Name: Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust
Prep time: 5 h 10 min
Cook time: 4 h
Yield: 8
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

Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pumpkin-cheesecake-with-gingersnap-crust.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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24 gingersnap cookies

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1/4 cup plus 1 tablespoon unsalted butter, melted

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Kosher salt

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1 pound cream cheese, at room temperature

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1 cup lightly-packed light brown sugar

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3/4 cup pumpkin puree

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1/4 cup sour cream

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2 teaspoons vanilla extract

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1 teaspoon pumpkin pie spice

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3 large eggs, at room temperature

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