Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust

Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust
10 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
Nutrition
372
19% daily value
10 servings
                                       
                                            vegetarian
     

Fat

39% 26

Saturated

70% 14

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

10% 31

Carbs (net)

- 30

Fiber

4% 1

Sugars

- 20

Sugars, added

- 14

Protein

12% 6

Cholesterol

41% 124

Sodium

12% 280

Calcium

9% 92

Magnesium

5% 21

Potassium

4% 211

Iron

11% 2

Zinc

5% 1

Phosphorus

15% 107

Vitamin A

44% 392

Vitamin C

1% 1

Thiamin (B1)

5% 0

Riboflavin (B2)

15% 0

Niacin (B3)

5% 1

Vitamin B6

6% 0

Folate equivalent (total)

10% 39

Folate (food)

- 16

Folic acid

- 14

Vitamin B12

11% 0

Vitamin D

191% 29

Vitamin E

6% 1

Vitamin K

4% 5

Sugar alcohols

- 0

Water

- 60
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