Pumpkin Cheesecake in a Slow Cooker with a Gingerbread Cookie Crust

Ingredients:

Warp

• 24 crispy gingerbread cookies
• 1/4 cup and 1 tbsp (15 g) unsalted butter, melted
• Coarse salt

Filling

• 450 g of cottage cheese, room temperature
• 1 cup light brown sugar
• 3/4 cup pumpkin puree
• 1/4 cup sour cream
• 2 tsp vanilla extract
• 1 teaspoon pumpkin pie spice
• 3 large eggs at room temperature
• Special equipment: 20 cm round pan with removable edges

Preparation:

1. Tear off a large sheet of foil (about 50 cm long) and roll it into a 2.5 cm cylinder. Roll it into a ring about 20 cm in diameter. Fill a 6-7 liter multicooker container with water to a depth of just over a centimeter and place the foil ring in the bottom.

2. Prepare the base for the cake:

   
   In a food processor, pulse the cookies into crumbs. Add 1/4 cup melted butter and a pinch of salt and pulse until the mixture resembles wet sand. Grease an 8-inch (20 cm) pan with the remaining melted butter. Spread the cookie crumbs over the bottom and sides of the pan.

3. Prepare the cheesecake filling:

   
   Wipe out the food processor, add cream cheese and brown sugar, and process until smooth. Scrape down the edges, add pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice, and process until smooth. Add the eggs and process again. Pour the filling into the crust.
4. Carefully place the cheesecake on foil in the slow cooker. Place several layers of paper towels under the lid and cook on low heat for 4 hours. After this time, let the cheesecake cool in the slow cooker for 2 hours.
5. Remove the cheesecake, cover with plastic wrap, and chill completely, 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.