Crock-Pot Pumpkin Cheesecake In A Jar

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

Ingredients

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

Instructions

  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!
http://crockpotladies.com/crockpot-pumpkin-cheesecake-jar/

Vegetarian Recipe
This recipe is vegetarian (not vegan – as it contains eggs and dairy products). You can feel comfortable eating this recipe or serving it to your vegetarian friends as long as dairy and eggs are allowed.

Click here for more Vegetarian Crock-Pot Recipes

 

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Comments

  1. Margaret says

    I’m not sure I understand Number 10 in the directions…. Where exactly do you put the towel to absorb the condensation?

    • says

      Gingersnap cookies turned into crumbs. If you cannot find gingersnaps you can use graham cracker crumbs. Gingersnaps are just a little more in-tune flavor wise to go with pumpkin.

  2. Amy says

    I was just getting ready to pin this and use it for Thanksgiving when I realized the recipe is either very confusing, or I am dense. When you say cover the Crockpot with a towel to absorb moisture, what does that mean? Drape a towel over the lid? Cover the inside part and then put the lid on top of the towel? I am not even going to attempt this unless I get some clarification because it will certainly be doomed.

    • says

      Sorry for not clarifying that step better. I will edit the recipe to be more clear about that. But basically what you do is put a towel/paper towels over the top of the crock-pot and then put the lid on top of the towels.

  3. Dorrie says

    I was just looking for a recipe to make these, thank you for posting. I just have one question, the cooking time seems pretty long. I’ve made regular cheesecakes in jars and it only took 1-2 hours of cooking time.

  4. Sara says

    Do you happen to know if these can be frozen, we are traveling out of town this year for Thanksgiving and I would love to make these in advance if possible :) Thanks!

  5. Michelle Griffith says

    Sorry for the stupid question. . . .do you put the metal lids on each of the jars while you are cooking in crock pot or after they are cooked??

  6. says

    Sounds amazing! Clear n concise directions for type A personality ;) since mentioning freezing, I’m curious if they would be good as a frozen dessert!

    • says

      You sure can. When I was testing this recipe I made it twice and stored the jars (covered) in the fridge for a couple of days and they held up just fine. The only bad part was trying to resist eating them all. LOL

  7. says

    What is the difference between pumpkin puree and pumpkin pie filling and can pumpkin puree be bought in the grocery store? I’ve never seen pumpkin puree in a store. So what you want to look for is pumpkin puree or on the can it should say 100% pumpkin and nothing else. You can of course make your own too. But I just used a can.

    • says

      Pumpkin Puree is just plain canned pumpkin and is in fact the most common one found in grocery stores (at least in the US). While Pumpkin Pie Filling has spices, sugar & salt added to it.

    • says

      I just….put them in there. I used a large 6 quart oval. I actually had room for 9 jars in my crockpot. I would suggest you testing to see how many jars fit in your particular model before starting the recipe. You can always do less jars with more filling if needed.

    • Lady Katie says

      I am not as familiar with those. I know I have some that are for the freezer (with the green snap on lids). I would be concerned that they would still melt or even give the food a funny taste to it.

  8. Michele says

    I made both the pumpkin and lemon and both times my filling overflowed while cooking in the crock pot. I cooked on high for 4 hours and followed all the directions. Any ideas what I might have done wrong?

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