Crockpot Pumpkin Cheesecake Recipe

How To Make Crockpot Pumpkin Cheesecake Recipe

Creamy pumpkin cheesecake made in a crockpot, perfect for a warm fall dessert.

Preparation: 20 minutes
Cooking: 3 hours 30 minutes
Total: 3 hours 50 minutes



  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup of butter, melted
  • 3 packages (8 oz each) of cream cheese, softened
  • 1 cup of granulated sugar
  • 1 can (15 oz) of pure pumpkin puree
  • 1 tsp of pumpkin pie spice
  • 1 tsp of vanilla extract
  • 3 eggs
  • whipped cream (optional)


  1. In a small bowl, mix graham cracker crumbs and butter until combined. Press onto bottom of a 6-in. springform pan.

  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, pie spice, and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Cover securely with foil.

  3. Pour 1 cup of water into a 5-qt. slow cooker. Place springform pan on a trivet or make a foil sling to lower the pan onto the trivet, taking care not to let the sling touch the cheesecake.

  4. Cook, covered, on high until center is almost set, about 3 1/2 hours. Turn off heat; leave covered and let stand 30 minutes. Remove springform pan from slow cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours.

  5. If desired, serve with whipped cream.


  • Calories : 787kcal
  • Total Fat : 54g
  • Saturated Fat : 31g
  • Cholesterol : 285mg
  • Sodium : 674mg
  • Total Carbohydrates : 66g
  • Dietary Fiber : 3g
  • Sugar : 49g
  • Protein : 12g
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