Homemade Crock Pot Pumpkin Cheesecake
This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
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!
Note: We use referral links for the products we love.
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:
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,ย slowย cookers and low carb essentials in ourย 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.ย 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.
Save this recipe to your FREE Recipe Box.
On Recipes That Crock we have a way for you to save recipes, recipe collections and meal plans toย your own free recipe box.ย This way you wonโt ever lose a recipe. With your free RTC account, you know that your favorite recipes and all the recipes you want to try are always just a click away.
You can register (or login if you are already a user) here:ย ย Register/Login Here.
Homemade Crock Pot Pumpkin Cheesecake Recipe
Homemade Crock Pot Pumpkin Cheesecake
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? Ourย Recipe Finderย can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,ย slowย cookers and low carb essentials in ourย 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.ย 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 shouldย always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Serve This Recipe With:
If You Enjoy This Recipe, You Might Also Like:
- Crock Pot Peanut Butter Jelly Cheesecake
- Low Carb Crock Pot Cheesecake
- Crock Pot Cream Cheese Caramel Dip
- Saucy Crock Pot Chicken and Rice for Two - February 5, 2026
- Crock Pot Cheesy Potato Soup for Two - January 22, 2026
- Crock Pot Taco Hash Browns for Two - January 21, 2026
Can this be made in a 4-qt. or 6-qt. oval crock pot?
Hi Norma!
I would use the 6-quart.
Enjoy!
Aunt Lou