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
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!
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.
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!
Ingredients Needed:
- Butter
- Gingersnap Cookie Crumbs
- Cream Cheese
- Granulated Sugar
- Eggs
- Pumpkin Pie Spice
- Canned Pumpkin Puree
Directions:
- 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.
- 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.
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
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
| Rating |
Rate this recipe!
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| Servings | 88 Ounce Jars |
| Prep Time | 30Minutes |
| Cook Time | 6Hours On LOW Or 4 Hours On HIGH |
- 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
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Ingredients
Servings: 8 Ounce Jars
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- 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.
- 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!
Recipe Collections:
| Dessert Crock-Pot Recipes | Cheesecake Slow Cooker Recipes |
| Fall Slow Cooker Recipes | Thanksgiving Crock-Pot Recipes |
| Winter Crock-Pot Recipes | Pumpkin Slow Cooker Recipes |
I’m not sure I understand Number 10 in the directions…. Where exactly do you put the towel to absorb the condensation?
You put the towel over your crock-pot and then the lid on top of the towel.
I know this sounds silly but do you still put the crockpot lid ontop of the towels?
Yes you do.
what are gingersnap crumbs?
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.
They are a Crispy Ginger flavored Cookie. They are called Gingersnaps.
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.
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.
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.
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
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!
Yes they can. You can freeze canning jars. Just put a lid on them and toss in the freezer.
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??
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.
Your video shows putting the lids on before putting in the crock pot. So this is confusing.
You can do it either way. With the lids on the jars or off.
Can this be made in a smaller sized crock pot?
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!
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!
Im looking for a really good recipe for a Raspberry Cheesecake.
Maybe we will give that one a try in the spring or summer when raspberries are in season.
Can I make these a couple days ahead of Thanksgiving and store in the fridge?
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
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.
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.
How did you manage to get all eight jars in one crockpot?
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.
Can I fit that many jars in my crockpot? LoL!!
Do you know if you can use the “plastic mason jars” made by the same people as the glass ones?
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.
What size jars did you use?
1/2 pint. or jelly size jars.
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?
I will definitely be trying this.
These look delicious! Wish it didn’t take so long to make them tho.
Slow cookers take a while to cook!
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.
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.