September 29th, 2009
By LeeAnne Wright
Pulse the gingersnap cookies in food processor until they are fine crumbs. Mix in the melted butter and brown sugar.
Press the crumbs onto the bottom of a well-greased, 7-inch springform pan. Chill until ready to fill.
In a large mixing bowl combine the cream cheese, sugar and vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice, and continue beating until smooth and creamy. Pour the filling into the pan.
Cover bottom of pan with heavy duty foil coming up above the sides of the pan. Cover top of pan with another sheet of foil forming a dome and seal the foil edges shut. You want to make sure you prevent water and steam from leaking in.
Place in slow cooker and add boiling water until it reaches one inch up the side of the pan. Set cooker to high and cook for 4 hours. It will be slightly jiggly in the centre but will firm up as it cools. The cheesecake texture improves when refrigerated overnight.
Mix sour cream and brown sugar together. Spread over top of cheesecake and serve.
NUTRIENTS PER SERVING (1 SLICE): 426 calories, 28 g fat, 47 mg calcium, 302 mg sodium, 38 g carbohydrates, 1 g fibre, 8 g protein. Excellent source of vitamin A.
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