Pumpkin Spice Cheesecake

  • Canola oil cooking spray
  • 3 cups gingersnaps
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) + 2 tablespoons cream cheese, softened
  • 1 cup packed brown sugar
  • 3/4 cup pure pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 3 eggs
  • 6 tablespoons sour cream

Coat an 8 1/2-inch springform pan with cooking spray. Wrap foil around the bottom of pan. Crumple additional aluminum foil to create a “ring base” about 5 inches in diameter and 1 inch thick. Set aside.

In a food processor, process gingersnaps and sugar into fine crumbs. Add melted butter; pulse until mixture comes together. Press crumbs into bottom of prepared springform pan.

In a large bowl, beat cream cheese with an electric mixer on low speed until smooth. Add sugar, pumpkin, and pumpkin pie spice; beat until smooth. Add eggs, one at a time, beating well after each addition. Scrape down sides of bowl. Add sour cream; beat until combined. Pour over crumb crust in springform pan.

Place foil ring in bottom of slow cooker; pour 1/2 inch of hot water into bottom of slow cooker. Using 2 long strips of foil, make an “X” over foil ring and bring it up along the sides of slow cooker to assist removing springform pan from slow cooker. Place springform pan on top of ring and the “X” in slow cooker. Stack 6 paper towels; place over top of slow cooker (to absorb moisture). Secure with lid.

Cook on High heat setting for 1 1/2 to 2 hours or until cheesecake is set with a wet-looking center. (Do not lift lid for the first 1 hour of cooking.) Turn off heat and let sit, covered, for 30 minutes.

Use foil strips to lift springform pan from slow cooker. Place pan on wire rack; let cool to room temperature. Chill in pan for at least 4 hours. Just before serving, remove cake from pan.

  • Yields: 8 servings
  • Preparation Time: Prep 30 minutes Cook 1 1/2 to 2 hours (High) Stand 30 minutes Chill 4 hours
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