Cooking this cheesecake low and slow makes it extra smooth and creamy.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
9 hr 10 min
Prep:
10 min
Inactive:
5 hr
Cook:
4 hr
Yield:
8 to 12 servings
Level:
Intermediate
Total:
9 hr 10 min
Prep:
10 min
Inactive:
5 hr
Cook:
4 hr
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

Crust:
Filling:

Directions

Watch how to make this recipe.

Special equipment: An 8-inch springform pan

Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.

For the crust:

Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.

For the filling:

Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust.

Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours.

Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Vegan Pumpkin Pie

Recipe courtesy of Food Network Kitchen

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Vegan Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword