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You are here: Home / Recipes / Crock-Pot Pumpkin Cheesecake

Crock-Pot Pumpkin Cheesecake

Written by: Crock-Pot Ladies 7 Comments

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Crock-Pot Pumpkin Cheesecake
Crock-Pot Pumpkin Cheesecake

Celebrate fall with this classic recipe for Crock-Pot Pumpkin Cheesecake. Moist and full of all that “pumpkin pie spice” flavor in a creamy cheesecake!

Crock-Pot Pumpkin Cheesecake

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Slow Cooker Pumpkin Cheesecake

This pumpkin cheesecake is the perfect dessert to serve for dessert in the Autumn or Winter when you are really just craving that pumpkin spice flavor.

Cooked right in your slow cooker this is one of those recipes that folks just won’t believe that you made in a Crock-Pot!

Rich, creamy and with just the right blend of pumpkin and spice and everything nice this cheesecake is outstanding and the gingersnap cookie crumb crust just sets off the pumpkin flavors in this cheesecake!

Make this for dessert this week for your family or make up a couple ahead of Thanksgiving or Christmas to serve to your holiday guests!


Ingredients Needed:

  • Gingersnap Cookies – In this recipe I used Nabisco brand gingersnap cookies which I then turned into crumbs in my food processor.
  • Unsalted Butter – Melt the butter in either the microwave or on  the stove-top.
  • Cream Cheese – Before starting this recipe, set out the cream cheese on the counter for a few hours to allow it to soften to room temperature.
  • Granulated Sugar
  • Eggs
  • Pumpkin Puree – I like to use my Homemade Pumpkin Puree whenever possible but canned works too!
  • Pumpkin Pie Spice
  • Pure Vanilla Extract

Directions:

  1. In a medium mixing bowl, combine the gingersnap cookie crumbs and melted butter and mix until all the crumbs in the bowl are moistened with the butter.
  2. Press the crust mixture into the bottom and up the sides about 1/2 inch of a 6 inch springform pan. Set aside.
  3. In a large mixing bowl, mix together the cream cheese and sugar with a hand mixer, scraping down the sides of the bowl from time to time.
  4. Add the eggs, one at a time and mix between each egg.
  5. Add pumpkin puree, pumpkin pie spice and vanilla extract and mix once more until the everything is well combined.
  6. Pour cheesecake filling into the springform pan on top of the crust, leveling out the top with a rubber spatula.
  7. Place the springform pan into a 6 quart or larger slow cooker.
  8. Carefully pour enough water along the sides of the slow cooker to create a water bath. The water should reach half way up the side of the springform pan. Be careful not to get water into the cheesecake.
  9. Place a clean kitchen towel or layer of paper towels between the lid and insert of the slow cooker to prevent condensation from dripping onto the cheesecake.
  10. Cook on HIGH for 2 to 2.5 hours or until the center of the cheesecake is almost set but still a little jiggly when shaken slightly.
  11. Turn off or unplug the slow cooker and let the cheesecake cool to room temperature in the covered slow cooker.
  12. Transfer cheesecake to the refrigerator and chill before serving

Products Needed:

  • 6 Quart Slow Cooker (Or Larger)
  • Food Processor
  • Mixing Bowls
  • Hand Mixer
  • Measuring Cups And Spoons
  • 6 Inch Springform Pan
  • Silicone Spatula
  • Kitchen Towel OR Paper Towels

Crock-Pot Pumpkin Cheesecake

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Crock-Pot Pumpkin Cheesecake
Print Recipe
Crock-Pot Pumpkin Cheesecake Recipe
Your friends and family are not going to believe that this rich and creamy pumpkin cheesecake was made in your slow cooker! With a gingersnap cookie crumb crust and a pumpkin spiced cheesecake filling this dessert recipe is perfect for Autumn or Winter and holidays like Thanksgiving and Christmas too!
Print Recipe
Crock-Pot Pumpkin Cheesecake Recipe
Your friends and family are not going to believe that this rich and creamy pumpkin cheesecake was made in your slow cooker! With a gingersnap cookie crumb crust and a pumpkin spiced cheesecake filling this dessert recipe is perfect for Autumn or Winter and holidays like Thanksgiving and Christmas too!
Crock-Pot Pumpkin Cheesecake
Rating
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 6Servings
Cook Time 20Minutes
Passive Time 2 - 2.5Hours On HIGH
Ingredients
  • Gingersnap Crust
  • 14 Whole Gingersnap Cookies Pulverized In A Food Processor
  • 4 Tablespoons Unsalted Butter Melted
  • Cheesecake Filling
  • 24 Ounces Cream Cheese Softened
  • 3/4 Cup Granulated Sugar
  • 3 Large Eggs
  • 15 Ounces Pumpkin Puree Canned Or Homemade Pumpkin Puree
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Pure Vanilla Extract
Servings: Servings
Ingredients
  • Gingersnap Crust
  • 14 Whole Gingersnap Cookies Pulverized In A Food Processor
  • 4 Tablespoons Unsalted Butter Melted
  • Cheesecake Filling
  • 24 Ounces Cream Cheese Softened
  • 3/4 Cup Granulated Sugar
  • 3 Large Eggs
  • 15 Ounces Pumpkin Puree Canned Or Homemade Pumpkin Puree
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Pure Vanilla Extract
Servings: Servings
Rating
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 6Servings
Cook Time 20Minutes
Passive Time 2 - 2.5Hours On HIGH
Instructions
Gingersnap Crust
  1. In a medium mixing bowl, combine the gingersnap cookie crumbs and melted butter and mix until all the crumbs in the bowl are moistened with the butter.
  2. Press the crust mixture into the bottom and up the sides about 1/2 inch of a 6 inch springform pan. Set aside.
Cheesecake Filling
  1. In a large mixing bowl, mix together the cream cheese and sugar with a hand mixer, scraping down the sides of the bowl from time to time.
  2. Add the eggs, one at a time and mix between each egg.
  3. Add pumpkin puree, pumpkin pie spice and vanilla extract and mix once more until the everything is well combined.
  4. Pour cheesecake filling into the springform pan on top of the crust, leveling out the top with a rubber spatula.
  5. Place the springform pan into a 6 quart or larger slow cooker.
  6. Carefully pour enough water along the sides of the slow cooker to create a water bath. The water should reach half way up the side of the springform pan. Be careful not to get water into the cheesecake.
  7. Place a clean kitchen towel or layer of paper towels between the lid and insert of the slow cooker to prevent condensation from dripping onto the cheesecake.
  8. Cook on HIGH for 2 to 2.5 hours or until the center of the cheesecake is almost set but still a little jiggly when shaken slightly.
  9. Turn off or unplug the slow cooker and let the cheesecake cool to room temperature in the covered slow cooker.
  10. Transfer cheesecake to the refrigerator and chill before serving
Nutrition Information
Calories: 728kcal, Total Fat: 50g, Saturated Fat: 31g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 245mg, Sodium: 649mg, Potassium: 161mg, Carbohydrates: 55g, Dietary Fiber: 3g, Sugars: 41g, Protein: 13g, Vitamin A: 250%, Vitamin C: 6%, Calcium: 13%, Iron: 11%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Special Diets
Vegetarian

Recipe Collections:

Dessert Crock-Pot Recipes Pumpkin Slow Cooker Recipes
Cheesecake Slow Cooker Recipes American Crock-Pot Recipes
Fall Crock-Pot Recipes Thanksgiving Slow Cooker Recipes

Crock-Pot Pumpkin Cheesecake

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Filed Under: Christmas Recipes, Desserts, Fall Recipes, Thanksgiving Recipes, Winter Recipes Tagged With: 10 Ingredients Or Less, Butter, Canned Pumpkin, Cheesecake, Cream Cheese, Eggs, Gingersnaps, Kid Friendly, Pumpkin, Pumpkin Pie Spice, Sugar, Vanilla, Vegetarian

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Comments

  1. Miz Helen says

    February 26, 2012 at 7:18 PM

    I love the combination of Pumpkin and Cream Cheese with those Ginger Snap Cookies, oh yes! This is a fabulous dessert. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

    Reply
  2. Misty Field says

    September 5, 2012 at 5:28 PM

    I live in an RV full time and wanted to make a great desert, but didn’t want to heat up the RV since it’s been a hot summer. Cheesecake in a crockpot! How awesome! Thank you sharing your knowledge! 🙂

    Reply
  3. Rosalie Feinen says

    April 5, 2014 at 11:11 AM

    Do you put crock pot cover on while making cheesecake

    Reply
    • Lady Katie says

      April 6, 2014 at 4:05 PM

      Yes. Put the lid on, but put a paper towel under the lid to catch the moisture.

      Reply
  4. Amanda says

    November 22, 2020 at 12:13 PM

    How would you adjust this recipe to fit in a 9 in. Springform baking pan?! So excited to try this recipe!!!!

    Reply
    • Crock-Pot Ladies says

      November 25, 2020 at 10:29 AM

      Hi Amanda, if the 9 inch springform pan fits inside your slow cooker then I would just proceed as usual. However I think that sized pan might be too big to fit inside most standard slow cookers.

      Reply

Trackbacks

  1. Crock-Pot Ladies Crock-Pot Pumpkin Cheesecake In A Jar says:
    November 8, 2013 at 9:22 AM

    […] 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 […]

    Reply

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