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.
Source: EatingWell.com, September 2019
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Ingredients
Directions
Tips
To make ahead: Cover and refrigerate for up to 1 day.
Equipment: 9-inch foil pie pan
Nutrition Facts
Serving Size: 1 slice
Per Serving:
283 calories; protein 6.3g; carbohydrates 31.5g; dietary fiber 1.9g; sugars 21g; fat 15.4g; saturated fat 4.1g; cholesterol 53.3mg; vitamin a iu 6846.8IU; vitamin c 1.9mg; folate 37.2mcg; calcium 108.6mg; iron 1.9mg; magnesium 29.5mg; potassium 251.3mg; sodium 170.3mg; thiamin 0.1mg; added sugar 18g.
Exchanges:
3 fat, 1 1/2 other carbohydrate, 1/2 medium-fat protein