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You are here: Home / 10 Ingredients Or Less Crock-Pot Recipes / Crock-Pot Pumpkin Cheesecake In A Jar + Video

Crock-Pot Pumpkin Cheesecake In A Jar + Video

Written by: Crock-Pot Ladies 42 Comments

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Crock-Pot Pumpkin Cheesecake In A Jar
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Crock-Pot Pumpkin Cheesecake In A Jar
Crock-Pot Pumpkin Cheesecake In A Jar

This recipe for individual Crock-Pot Pumpkin Cheesecake in a jar is perfect for any fall dessert. How cute they would be at the Thanksgiving table!

Crock-Pot Pumpkin Cheesecake In A Jar

Slow Cooker Pumpkin Cheesecake In A Jar

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

Products Needed:

  • 6 Quart Slow Cooker (Or Larger)
  • Microwave Safe Bowl
  • Silicone Spatula
  • Large Mixing Bowl
  • Hand Mixer
  • 8 Ounce Jelly Canning Jars
  • Measuring Cups And Spoons
  • Can Opener
  • Kitchen Towel Or Paper Towels

Crock-Pot Pumpkin Cheesecake In A Jar

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.


Special Diets

Vegetarian


Check out these popular slow cooker pumpkin recipes too!

  • Crock-Pot Pumpkin Butter
  • Slow Cooker Pumpkin Praline Bread Pudding
  • Crock-Pot Pumpkin Cheesecake
  • Slow Cooker Pumpkin Dump Cake
  • Crock-Pot Pumpkin Pie Oatmeal
Crock-Pot Pumpkin Cheesecake In A Jar

Crock-Pot Pumpkin Cheesecake In A Jar Recipe

Heidi Kennedy
Make up these delicious individual pumpkin cheesecakes in 8 ounce mason canning jars for the sweet, rich, creamy pumpkin spice treat! Top with a dollop of whipped cream if desired right before serving!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Desserts
Cuisine American
Servings 8 Servings
Calories 633 kcal

Ingredients

Gingersnap Crust:

  • 2 Tablespoons Butter
  • 2 Cups Gingersnap Crumbs (Plus A Little Extra For Sprinkling On Top If Desired)

Pumpkin Cheesecake Filling:

  • 16 Ounces Cream Cheese (Softened)
  • 1 Cup Granulated Sugar
  • 2 Large Eggs
  • 2 Teaspoons Pumpkin Pie Spice
  • 15 Ounces Canned Pumpkin Puree (Not Pumpkin Pie Filling)

Instructions

Gingersnap Crust:

  • In a microwave safe bowl melt butter for 30 seconds.
  • Add melted butter to gingersnap crumbs and mix together.
  • Divide crumbs between 8 (8 oz.) jelly canning jars.
  • Press crumbs down with fingers or spoon or something (I ended up using a clean medicine bottle that fit inside the jars). Set jars aside while you make the cheesecake filling.

Pumpkin Cheesecake Filling:

  • With a mixer beat the cream cheese and sugar until light and fluffy.
  • Add the eggs and pumpkin pie spice and mix well.
  • Add the pumpkin puree and mix once more, scraping down sides of bowl to make sure all the cream cheese is mixed in.
  • Divide cream cheese mixture evenly between the 8 jars and place inside a 6 quart or larger oval slow cooker.
  • Fill bottom of slow cooker with water to reach halfway up the sides of the jars.
  • Cover the top of slow cooker with a clean kitchen towel or a layer 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.
  • Cook on LOW 6 hours or HIGH 4 hours.
  • Remove jars from slow cooker and let cool to room temperature and then refrigerated until chilled.
  • To serve add whipped cream and a little sprinkle of gingersnap crumbs on top and enjoy!

Nutrition

Calories: 633kcal | Carbohydrates: 84g | Protein: 10g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 703mg | Potassium: 321mg | Fiber: 3g | Sugar: 45g | Vitamin A: 8900IU | Vitamin C: 3.3mg | Calcium: 120mg | Iron: 4.9mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Pumpkin Cheesecake In A Jar
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Dessert Recipes, Crock-Pot Recipe Videos, Fall Crock-Pot Recipes, Thanksgiving Crock-Pot Recipes Tagged With: Canned Pumpkin, Cheesecake, Cookies, Cream Cheese, Easy Crock-Pot Recipes, Eggs, Gingersnap Cookies, Gingersnaps, Kid Friendly, Kid Friendly CP Recipes, Pumpkin, Pumpkin Pie Spice, Sugar, Vegetarian, Vegetarian CP Recipes

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Comments

  1. Margaret says

    November 8, 2013 at 1:00 PM

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

    Reply
    • Lady Heidi says

      November 8, 2013 at 3:07 PM

      You put the towel over your crock-pot and then the lid on top of the towel.

      Reply
  2. Faith says

    November 8, 2013 at 1:13 PM

    I know this sounds silly but do you still put the crockpot lid ontop of the towels?

    Reply
    • Lady Heidi says

      November 8, 2013 at 3:07 PM

      Yes you do.

      Reply
  3. kathy says

    November 8, 2013 at 1:40 PM

    what are gingersnap crumbs?

    Reply
    • Lady Heidi says

      November 8, 2013 at 3:07 PM

      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.

      Reply
    • Kelly says

      September 24, 2020 at 9:55 PM

      They are a Crispy Ginger flavored Cookie. They are called Gingersnaps.

      Reply
  4. Amy says

    November 8, 2013 at 1:45 PM

    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.

    Reply
    • Lady Heidi says

      November 8, 2013 at 3:06 PM

      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.

      Reply
  5. Dorrie says

    November 8, 2013 at 5:29 PM

    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.

    Reply
    • Lady Heidi says

      November 11, 2013 at 7:54 AM

      You can test your jars at the 2 hour mark but for me they were still runny. Thus I cooked them for 4 hours on High

      Reply
  6. Sara says

    November 9, 2013 at 10:08 AM

    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!

    Reply
    • Lady Katie says

      November 10, 2013 at 5:48 PM

      Yes they can. You can freeze canning jars. Just put a lid on them and toss in the freezer.

      Reply
  7. Michelle Griffith says

    November 9, 2013 at 1:12 PM

    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??

    Reply
    • Lady Heidi says

      November 11, 2013 at 7:53 AM

      Hi Michelle, you do not put the metal canning lids on these when you cook them. You can put them on afterwards after they cool for storage though.

      Reply
      • Barbara Atkinson says

        October 11, 2019 at 3:45 PM

        Your video shows putting the lids on before putting in the crock pot. So this is confusing.

        Reply
        • Crock-Pot Ladies says

          October 12, 2019 at 8:30 AM

          You can do it either way. With the lids on the jars or off.

          Reply
  8. Anne says

    November 9, 2013 at 7:21 PM

    Can this be made in a smaller sized crock pot?

    Reply
  9. Lm129 says

    November 11, 2013 at 7:16 AM

    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!

    Reply
    • Lady Heidi says

      November 11, 2013 at 7:51 AM

      I’m not sure on that one, but you could always try it. It would just be like eating frozen cheesecake. If you try it, let us know!

      Reply
  10. Marsha says

    November 12, 2013 at 7:32 AM

    Im looking for a really good recipe for a Raspberry Cheesecake.

    Reply
    • Lady Heidi says

      November 12, 2013 at 10:44 AM

      Maybe we will give that one a try in the spring or summer when raspberries are in season.

      Reply
  11. meda carlson says

    November 12, 2013 at 2:01 PM

    Can I make these a couple days ahead of Thanksgiving and store in the fridge?

    Reply
    • Lady Heidi says

      November 14, 2013 at 7:58 AM

      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

      Reply
  12. Tina says

    November 15, 2013 at 12:31 PM

    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.

    Reply
    • Lady Heidi says

      November 15, 2013 at 1:21 PM

      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.

      Reply
  13. Karen says

    November 15, 2013 at 5:41 PM

    How did you manage to get all eight jars in one crockpot?

    Reply
    • Lady Heidi says

      November 19, 2013 at 10:53 AM

      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.

      Reply
  14. Cindy Hanna says

    November 16, 2013 at 10:06 PM

    Can I fit that many jars in my crockpot? LoL!!

    Reply
  15. Tammy says

    November 17, 2013 at 1:38 PM

    Do you know if you can use the “plastic mason jars” made by the same people as the glass ones?

    Reply
    • Lady Katie says

      November 18, 2013 at 8:20 AM

      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.

      Reply
  16. Bevin-Anne says

    November 17, 2013 at 7:21 PM

    What size jars did you use?

    Reply
    • Lady Katie says

      November 18, 2013 at 8:19 AM

      1/2 pint. or jelly size jars.

      Reply
  17. Michele says

    November 27, 2013 at 6:14 PM

    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?

    Reply
  18. Susan says

    January 2, 2014 at 9:06 PM

    I will definitely be trying this.

    Reply
  19. Victoria Robertson says

    September 25, 2014 at 9:38 PM

    These look delicious! Wish it didn’t take so long to make them tho.

    Reply
    • Lady Heidi says

      September 27, 2014 at 1:01 PM

      Slow cookers take a while to cook!

      Reply
  20. Christy says

    October 25, 2015 at 10:43 PM

    This recipe was very good. Instead of using regular sugar I used truvia baking blend. I am a diabetic and need to substitute my sugars. Thank you so much for the awesome recipe.

    Reply
    • Lady Heidi says

      October 26, 2015 at 7:04 AM

      You’re welcome Christy. I am glad you enjoyed the recipe and were able to adapt it by using Truvia instead of sugar to meet your needs.

      Reply
  21. Paul says

    May 11, 2022 at 8:05 AM

    Hi. If you had to choose between this recipe and your crock pot pumpkin cheesecake recipe, which would you make?

    Reply
    • Crock-Pot Ladies says

      May 12, 2022 at 7:54 AM

      Great question Paul! We think both recipes are amazing. The pumpkin cheesecake in a jar recipe is fun and if you want individual servings in a cute jar I would go with that one. But, if you want a cheesecake you can slice I would go with the Crock-Pot Pumpkin Cheesecake.

      Reply

Trackbacks

  1. A Slow Cooker Thanksgiving and Left Overs Too! says:
    November 18, 2013 at 1:25 PM

    […] Pumpkin Cheesecake in a Jar ( yes, in the Slow Cooker ) […]

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