Slow-Cooker Pumpkin Cheesecake
This easy slow-cooker pumpkin cheesecake with a gingersnap-and-walnut crust is full of all your favorite fall flavors. Cooking dessert in the slow cooker frees up oven space, making this healthy dessert perfect for entertaining. It might just bump your regular old pumpkin pie off the Thanksgiving menu. To make this recipe gluten-free, swap out the regular gingersnap cookies for gluten-free gingersnaps.
To make ahead: Cover and refrigerate for up to 1 day.
Equipment: 9-inch foil pie pan
3 fat, 1 1/2 other carbohydrate, 1/2 medium-fat protein