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Crock-Pot Pumpkin Cheesecake In A Jar Recipe
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!
Servings Prep Time
88 Ounce Jars 30Minutes
Cook Time
6Hours On LOW Or 4 Hours On HIGH
Servings Prep Time
88 Ounce Jars 30Minutes
Cook Time
6Hours On LOW Or 4 Hours On HIGH
Ingredients
Gingersnap Crust:
Pumpkin Cheesecake Filling:
Instructions
Gingersnap Crust:
  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). Set jars aside while you make the cheesecake filling.
Pumpkin Cheesecake Filling:
  1. With a mixer beat the cream cheese and sugar until light and fluffy.
  2. Add the eggs and pumpkin pie spice and mix well.
  3. Add the pumpkin puree and mix once more, scraping down sides of bowl to make sure all the cream cheese is mixed in.
  4. Divide cream cheese mixture evenly between the 8 jars and place inside a 6 quart or larger oval slow cooker.
  5. Fill bottom of slow cooker with water to reach halfway up the sides of the jars.
  6. 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.
  7. Cook on LOW 6 hours or HIGH 4 hours.
  8. Remove jars from slow cooker and let cool to room temperature and then refrigerated until chilled.
  9. To serve add whipped cream and a little sprinkle of gingersnap crumbs on top and enjoy!
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