Did you know that you can make a perfect, flawless, unbelievably creamy, and completely crack-free cheesecake… in your slow cooker? This incredible Slow-Cooker Pumpkin Cheesecake recipe is the ultimate holiday game-changer. It’s a stress-free, set-it-and-forget-it method that guarantees a stunning, restaurant-quality result and frees up your precious oven space for the turkey and side dishes.
This isn’t just a recipe; it’s your new secret weapon for the most impressive and effortless Thanksgiving dessert ever. We’ll show you how the gentle, steamy environment of your Crockpot is the perfect secret to baking a delicate custard like a cheesecake. With a spicy, from-scratch gingersnap crust and a rich, classic pumpkin spice filling, this is the foolproof method that will make you a dessert legend.
Table of Contents
Table of Contents
Recipe Overview: Your Stress-Free Holiday Dessert
What makes this Slow-Cooker Pumpkin Cheesecake so spectacular is the brilliant and foolproof baking method. The slow cooker creates a perfect, moist, and gentle-heat environment that functions like an automatic water bath, which is the ultimate secret to a silky-smooth and completely crack-free cheesecake. The recipe features a classic, cozy pumpkin spice flavor and a delicious, crunchy gingersnap crust, all made incredibly easy with the help of a food processor. It’s the ultimate make-ahead dessert for a truly special occasion.
| Metric | Time / Level |
| Total Time | 9 hours (includes cooling and chilling) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 10-12 |
The Essential Ingredients & Equipment
This recipe uses a handful of classic, high-quality ingredients and specific equipment for a perfect result.
For the Cheesecake:
- The Spicy Gingersnap Crust: A fantastic, flavorful, and perfectly autumnal alternative to a standard graham cracker crust. The warm, spicy notes of gingersnap cookies are the perfect complement to the creamy pumpkin filling.
- The Pumpkin Cheesecake Filling: This is the rich, creamy, and spiced heart of our dessert.
- Room Temperature Ingredients: This is the single most important secret to a smooth, lump-free cheesecake batter. Your full-fat, block-style cream cheese, your large eggs, and your sour cream must all be at room temperature before you begin mixing.
- Pure Pumpkin Purée: It is essential to use 100% pure pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced).
- Light Brown Sugar: Using packed light brown sugar provides a deep, rich, caramel-like sweetness with notes of molasses.
Essential Equipment:
- A 6- or 7-quart Slow Cooker: You will need a standard-sized, oval or round slow cooker for this recipe.
- An 8-inch Springform Pan: This is the perfect size to fit comfortably inside a standard slow cooker. Its removable sides are essential for releasing the delicate cheesecake.
Step-by-Step to a Flawless Slow-Cooker Cheesecake
Making a cheesecake in your slow cooker is a rewarding and surprisingly simple process. Follow these detailed steps for a perfect, crack-free result.
Part 1: Prepare Your Slow Cooker and the Gingersnap Crust
Step 1: First, create your “foil ring” trivet. Loosely roll a large piece of heavy-duty aluminum foil (about 20 inches long) into a 1-inch thick cylinder. Form this cylinder into a ring that is about 7 inches in diameter.
Step 2: Fill your 6- to 7-quart slow cooker with about 1/2 inch of water and place the foil ring in the bottom. This will elevate your cheesecake pan out of the water.
Step 3: To make the crust, add the 24 gingersnap cookies to a food processor and process until fine crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse until the mixture is completely combined and has the texture of wet sand.
Step 4: Brush your 8-inch springform pan with the remaining 1 tablespoon of melted butter. Firmly press the crumb mixture into the bottom and about halfway up the sides of the pan.
Part 2: Create the Silky-Smooth Pumpkin Cheesecake Filling
Step 1: Wipe out the bowl of your food processor. Add the 1 pound of room temperature cream cheese and the 1 cup of lightly-packed light brown sugar. Pulse until the mixture is completely smooth.
Step 2: Scrape down the sides of the bowl. Add the 3/4 cup of pumpkin purée, the 1/4 cup of sour cream, the 2 teaspoons of vanilla extract, and the 1 teaspoon of pumpkin pie spice. Pulse until everything is thoroughly combined.
Step 3: Add the 3 large, room temperature eggs and pulse until the batter is smooth and uniform.
Pro Tip: Be careful not to over-process the batter after the eggs have been added. Incorporating too much air can affect the final texture.
Step 4: Pour the finished filling into your prepared gingersnap crust and smooth the top.
Part 3: The “Set-It-and-Forget-It” Slow Cooker Bake
Step 1: Gently place the cheesecake on top of the foil ring in the slow cooker.
Step 2 (The Most Important Tip!): Place a few layers of clean paper towels over the top of the slow cooker crock, under the lid. This is the crucial secret that will absorb all the condensation that forms on the lid, preventing any water from dripping onto the surface of your beautiful cheesecake.
Step 3: Place the lid on the slow cooker and cook on the Low heat setting for 4 hours.
Step 4: After 4 hours, turn off the slow cooker and let the cake cool, undisturbed and with the lid still on, in the slow cooker for about 2 hours. This very slow, gentle cool-down is another secret to a perfect, crack-free cheesecake.
Part 4: The Final Chill
Remove the cheesecake from the slow cooker, cover it with plastic wrap, and refrigerate it until it is well chilled and firm, for at least 3 hours, but preferably overnight.
When you are ready to serve, carefully run a thin knife around the edge of the cheesecake and then remove the outer ring of the springform pan.
The Best Easy & Creamy Slow-Cooker Pumpkin Cheesecake (No-Crack!)
A creamy, crack-free pumpkin cheesecake with a spicy gingersnap crust, conveniently made in a slow cooker to avoid heating up the oven. The recipe features a simple press-in crust of gingersnap cookie crumbs and butter. The rich filling is a smooth blend of cream cheese, pumpkin puree, brown sugar, and sour cream, seasoned with pumpkin pie spice. The cheesecake is ‘baked’ gently on a foil ring inside the slow cooker, then cooled and chilled for several hours until firm.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Total Time: 9 hours 25 minutes (includes cooling and chilling time)
- Yield: 8-12 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 24 gingersnap cookies
- 1/4 cup plus 1 tablespoon unsalted butter, melted
- Pinch of kosher salt
- For the Filling:
- 1 pound (two 8-ounce packages) cream cheese, at room temperature
- 1 cup lightly-packed light brown sugar
- 3/4 cup pumpkin puree
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 3 large eggs, at room temperature
Instructions
- Prepare the Equipment: Create a foil ring to act as a trivet by loosely rolling a 20-inch piece of foil into a cylinder and forming it into a 7-inch ring. Place this ring in the bottom of a 6- to 7-quart slow cooker and add 1/2 inch of water.
- Make the Crust: In a food processor, pulse the gingersnaps into fine crumbs. Add 1/4 cup of melted butter and a pinch of salt and pulse to combine.
- Brush an 8-inch springform pan with the remaining 1 tablespoon of melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
- Make the Filling: In the food processor, pulse the cream cheese and brown sugar until smooth. Add the pumpkin puree, sour cream, vanilla, and pumpkin pie spice and pulse until combined. Add the eggs and pulse until smooth and uniform.
- Pour the filling into the prepared crust.
- Cook the Cheesecake: Gently place the cheesecake pan on the foil ring in the slow cooker. Place a few layers of paper towels under the slow cooker lid to catch condensation.
- Cover and cook on LOW for 4 hours.
- Cool and Chill: Turn off the slow cooker and let the cheesecake cool inside, with the lid on, for about 2 hours.
- Remove the cheesecake from the slow cooker, cover it with plastic wrap, and refrigerate for at least 3 hours or up to 3 days until well chilled.
- Before serving, run a small knife around the edge of the cheesecake and remove the outer ring of the springform pan.
Notes
- Special Equipment: An 8-inch springform pan and a 6- to 7-quart slow cooker are required for this recipe.
- Using a homemade foil ring as a trivet elevates the pan from the water, allowing the cheesecake to steam gently.
- Placing paper towels under the lid is a key step to absorb condensation and prevent water from dripping onto the cheesecake.
- The slow cooling process and long chilling time are essential for the cheesecake to set properly.
Storage and Make-Ahead Tips
Cheesecake is the absolute perfect make-ahead dessert for a stress-free holiday or party.
- Make-Ahead: This cheesecake is actually designed to be made ahead! It needs to chill for several hours, but it is even better if it is made a full 1 to 3 days in advance.
- Storage: Store any leftover cheesecake, covered, in the refrigerator for up to a week.
- Freezing: You can freeze the whole cheesecake or individual slices. Let it cool and chill completely first. Wrap it very well in a double layer of plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator.
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Creative Recipe Variations
- Add a Decadent Topping: This beautiful cheesecake is a perfect canvas for a delicious topping. Serve each slice with a generous dollop of fresh whipped cream, a drizzle of salted caramel sauce, or a sprinkle of toasted pecans.
- Use a Different Classic Crust: If you’re not a fan of gingersnaps, this pumpkin cheesecake is also absolutely delicious with a classic graham cracker crust or a crust made from chocolate wafer cookies.
- Make it a Classic “Plain” Cheesecake: If you want a classic, plain New York-style cheesecake, you can simply omit the pumpkin purée and the pumpkin pie spice. You may want to increase the sour cream to a full 1 cup for the best tangy flavor.
Enjoy Your Flawless Holiday Cheesecake!
You’ve just created a truly special, show-stopping dessert that is the very definition of a holiday indulgence. This Slow-Cooker Pumpkin Cheesecake, with its creamy, dense texture and its beautiful, flawless top, is a rewarding baking project that is guaranteed to impress. It’s a timeless classic, reimagined with a modern, foolproof technique.
We hope you enjoy every last, perfect, rich, and creamy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to try this amazing holiday hack!
Frequently Asked Questions (FAQs)
Q1: Can you really “bake” a cheesecake in a slow cooker?
Yes! A slow cooker creates a perfectly moist, steamy, and gentle-heat environment, which is the ideal condition for baking a delicate custard like a cheesecake. It functions like a perfect, automatic water bath, which is the number one secret to a creamy, evenly cooked, and completely crack-free cheesecake.
Q2: What size springform pan do I need for my slow cooker?
You will need a springform pan that can fit comfortably inside your slow cooker liner with a little bit of space around the sides. For a standard 6- or 7-quart oval or round slow cooker, a 7-inch or an 8-inch round springform pan is usually a perfect fit.
Q3: How do I keep the condensation from the slow cooker lid from dripping onto my cheesecake?
The secret is the paper towel trick! As the recipe directs, simply laying a few clean paper towels across the top of the slow cooker crock, directly underneath the lid, is the foolproof way to absorb all that steam and condensation, guaranteeing a beautiful, smooth, and dry surface on your cheesecake.
Q4: How do I know when my slow cooker cheesecake is done?
Unlike an oven-baked cheesecake, a slow-cooker cheesecake will not get brown on top. You’ll know it’s done when the edges are set and firm, and the very center still has a slight jiggle to it when you gently nudge the crock. It will firm up completely as it cools and chills.
Q5: Can I make this cheesecake ahead of time for a party?
Yes, this is the perfect make-ahead party dessert! A cheesecake’s flavor and texture actually improve after a long, uninterrupted chill. You can bake the entire cheesecake completely up to 3 days ahead of time. Keep it covered in the refrigerator until you are ready to serve.