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This Homemade Crock Pot Pumpkin Cheesecake is a simple way to make a cheesecake in your slow cooker without a special pan and has an incredible flavor!

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How to Make a Homemade Pumpkin Cheesecake in a Slow Cooker

Aunt Lou here.

I am a reformed Fall-hater. However, pumpkin patches, apple orchards, corn mazes and Crock Pot Wassail all worked together to win me over! So, as a Fall-Lover now, I am SO excited to share this recipe with you! It has a little pumpkin in it and, the big favorite, pumpkin spice…so creamy, so delicious! Seriously, I gave Michael a bite, and he said, “THIS is the best thing I have had in YEARS! That flavor is incredible!” You are going to love it, even if your cream cheese isn’t quite “room temperature enough in the middle and it isn’t perfectly smooth! You won’t even notice, I promise! Even better, you don’t have to buy a special pan to make a cheesecake! Love it!

Homemade Crock Pot Pumpkin Cheesecake Notes:

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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

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Homemade Crock Pot Pumpkin Cheesecake Recipe

Homemade Crock Pot Pumpkin Cheesecake

This Homemade Crock Pot Pumpkin Cheesecake is a simple way to make a cheesecake in your slow cooker without a special pan and includes a favorite Fall-time flavor, pumpkin!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Homemade Crock Pot Pumpkin Cheesecake

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings:

Calories: 325kcal

Author: Aunt Lou

Ingredients

2 cup Nila wafers crushed
1/4 cup butter melted
1/4 cup brown sugar packed
16 oz cream cheese 2-8 oz bricks
1 1/2 cups sugar
15 oz can pumpkin puree (NOT pumpkin pie filling)
2 cups sour cream or PLAIN Greek yogurt
1 teaspoon vanilla
1 1/2 teaspoon pumpkin spice
4 eggs
3 tablespoons all purpose flour
3 tablespoons corn starch
whipped cream

Instructions

Take your 5 quart round insert out of your slow cooker (you can use one like this) and turn it upside down.
Then take a 24 inch by 18 inch piece of heavy duty foil and sculpt it around the outside of the crock with the shiny side touching the slow cooker. Once you have your "foil pan" formed, remove it from the crock and place the crock back in your unit. Then carefully put your pan inside your crock.
In a medium bowl, mix together your crushed Nila wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside.
Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed. We used this mixer with this paddle. Scrape down the sides as needed.
Then add your pumpkin, pumpkin spice, sour cream or Greek yogurt and vanilla. Beat until smooth. Scraping sides as needed.
Add one egg at a time, blending it completely before adding the next.
Then beat in your flour and cornstarch.
Finally pour your batter over your crust and place the lid on top.
Cook on low for 6-8 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking.
Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool for one hour.
Remove crock from unit and let it cool completely before placing in the fridge overnight.
the next day carefully remove cake with foil from your crock and place on a platter.
Gently pull foil away- ripping if necessary and remove entirely from cake.
Slice cake and serve topped with whipped cream, if desired

Notes

Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

Nutrition

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Aunt Lou

I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.