Crockpot Pumpkin Cheesecake In A Jar[pullquote align=”right”]Homemade Pumpkin Pie Spice

It’s easy to make your own pumpkin pie spice! Just combine the following…

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Store in an air tight jar or container.

[/pullquote]Confession…I have eaten three jars of these super yummy pumpkin cheesecakes in the span of 2 days…and um yeah…they are to die for! I had one lonely can of pumpkin calling my name from the pantry “Heidi….Heidi…you know you want to turn me into something yummy!

And so I answered the call of that can of pumpkin and whipped up these as a treat for the family. Needless to say, it was a big hit with everyone!

Now, I am thinking these would be super cute for Thanksgiving to put out individual cheesecakes for dessert. Or you could even screw a lid on these jars, top them off with some pretty fabric and tie on a plastic spoon and take them in as a treat for the teachers and staff at the kids school. Or heck …bake sale even!

We have several cheesecake recipes already because…guess what? The moist cooking environment of a slow cooker is perfect for baking cheesecakes, the only downside is the size, it can be hard to find a traditional springform pan that fits the crock-pot. Lady Katie uses a bowl that fits inside her crock for her classic Crock-Pot Cheesecake (and her variations so far – Pumpkin Cheesecake & Thin Mint Cheesecake). But me, I am starting to dig the “in a jar” twist,  like I did with these Lemon Cheesecakes In A Jar and I am already thinking of some variations. I just really like the individual servings of cheesecake because the kids think it is super cute to get their own jar of dessert!

So give these a try, I just KNOW they will be a hit!

Crock-Pot Pumpkin Cheesecake In A Jar

Rating: 51

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: 8 Servings

Crock-Pot Pumpkin Cheesecake In A Jar


2 (8 oz.) packages cream cheese at room temperature
1 cup granulated sugar
2 eggs
2 teaspoons pumpkin pie spice
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
2 cups gingersnap crumbs (plus a little extra for sprinkling on top if you so desire)
2 tablespoons butter
Whipped cream


  1. In a microwave safe bowl melt butter for 30 seconds.
  2. Add melted butter to gingersnap crumbs and mix together.
  3. Divide crumbs between 8 (8 oz.) jelly canning jars.
  4. Press crumbs down with fingers or spoon or something (I ended up using a clean medicine bottle that fit inside the jars)
  5. In a mixer beat the cream cheese and sugar until light and fluffy.
  6. Add the eggs and pumpkin pie spice and mix well.
  7. Add the pumpkin puree and mix once more, scraping down sides of bowl to make sure all the cream cheese is mixed in.
  8. Divide cream cheese mixture between the 8 jars and place inside a 6-7 quart oval crock-pot.
  9. Fill bottom of crock-pot with water to reach halfway up the sides of the jars.
  10. Cover the top of crock-pot with a kitchen towel or some paper towels to absorb moisture and prevent water from condensing on the lid and dripping into cheesecakes and then put the lid on top of the towels.
  11. Cook on LOW 6 hours or HIGH 4 hours.
  12. Remove jars from crock-pot and let cool to room temperature and then refrigerated till chilled.
  13. To serve add whipped cream and a little sprinkle of gingersnap crumbs on top and enjoy!