2 (8 ounce) packages cream cheese, at room temperature
⅔ cup light brown sugar, packed
⅔ cup canned pumpkin puree
2 large eggs
2 teaspoons pumpkin spice
Whipped cream, to top
Caramel sauce, to top
Grease a 6″ springform pan and place on top of two sheets of heavy duty foil. Fold and wrap the foil up to cover the bottom of the pan.
Pour water into the slow cooker, about 1″ deep. Tear off about 4 feet of aluminum foil. Fold in half. Take the doubled-over 2′-long sections and roll them, longways, to create a long, thick foil rope. Shape the foil rope into a spiral, or coil-shape. This will serve as the rack to keep your springform pan just above the water. Make sure the water does not go above the coil.
In a medium-sized bowl, combine the gingersnap crumbs, melted butter,and sugar. Mix well. Press the saturated crumbs into the bottom of the springform pan to create an even crust, pressing the crumbs about 1″ up the sides of the pan.
In a large bowl, together the cream cheese, brown sugar, and pumpkin puree. Then, beat in the eggs and pumpkin spice until just combined. Pour the mixture into the springform pan.
Place the pan on top of the foil coil, making sure that the pan does not touch the edges of the slow cooker or the water. Cover the top of the slow cooker with paper towels, and then put the lid on over top.
Cook on high for 2½ hours. Don’t remove the lid. Turn off the slow cooker and let the cheesecake sit in the covered slow cooker for an hour.
Remove the cheesecake from the slow cooker and take off the foil from the bottom of the pan. Allow to cool to room temperature. Run a knife along the outside of the cheesecake to separate the edges from the pan. Cover and transfer to the refrigerator. Chill at least an hour or overnight.
Remove the rim from the springform pan and slice the cheesecake. Top with whipped cream and serve with warm caramel sauce.