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1
Special equipment: an 8-inch springform pan
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2
Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder.
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3
Form a ring with the foil measuring about 7 inches in diameter.
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4
Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
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5
For the crust:
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6
Add the gingersnaps to a food processor and process until crumbs form.
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7
Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine.
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8
You want the mixture to look like wet sand.
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9
Brush an 8-inch springform pan with the remaining melted butter.
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10
Press the crumb mixture into the bottom and halfway up the sides of the pan.
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11
For the filling:
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12
Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth.
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13
Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined.
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14
Add the eggs, pulsing until smooth and uniform.
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15
Pour into the crust.
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16
Gently place the cheesecake on the foil ring in the slow cooker.
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17
Place a few layers of paper towels under the lid and cook on low heat for 4 hours.
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18
Allow the cake to cool in the slow cooker, about 2 hours.
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19
Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days.
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20
Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.
