1 Magical Crockpot Pumpkin Cheesecake
A creamy pumpkin cheesecake made easily in the crockpot for a delicious fall dessert.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 7 hours 15 mins (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 7-inch springform pan.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, mixing well.
- Stir in pumpkin puree, vanilla, and pumpkin pie spice until combined.
- Pour filling over the crust. Place pan in crockpot with 1 cup water around it.
- Cover and cook on high for 2 hours. Turn off heat and let sit for 1 hour.
- Chill for at least 4 hours before serving.
Notes
- Use room temperature cream cheese for smoother texture.
- Check cheesecake at 1.5 hours—center should be slightly jiggly.
- Let cool gradually to prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg