I won't copy out the whole recipe again so go HERE to find the recipe for this pumpkin cheesecake.
The only thing I did differently was because of the size of my slow cooker I put water in the bottom then I have a glass round baking dish that fits perfect and stays on top so that what I used and it came out great.
1/8 of the whole thing is just 5pp which is fantastic for cheesecake. I served it with some light whipped cream 0pp and 1 tsp real maple syrup 0pp :)
The first slice was a pain to get out but after that it was easy sailing!
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