Imagine a dessert so creamy, so decadent, and so effortlessly delicious that it transforms your ordinary evening into a culinary celebration. This Homemade Crock Pot Pumpkin Cheesecake isn't just a recipe—it's a game-changing dessert experience that combines the rich, velvety texture of classic cheesecake with the warm, autumnal essence of pumpkin. Whether you're a baking novice or a seasoned pro, this foolproof method will have you creating a restaurant-worthy dessert right in your own kitchen, with minimal effort and maximum flavor!
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Cuisine: American
Serves: 8-10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 pounds cream cheese, softened
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare the graham cracker crust by mixing graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined and resembling wet sand.
- Line the bottom of a 7-inch springform pan with parchment paper, ensuring the sides are greased with butter or cooking spray.
- Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even and compact base. Use the back of a spoon or flat-bottomed glass to pack it down tightly.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy, using an electric mixer on medium speed.
- Add eggs one at a time, mixing thoroughly after each addition, ensuring no lumps remain in the mixture.
- Incorporate the pumpkin puree, vanilla extract, and salt into the cream cheese mixture, blending until completely smooth and uniform in color.
- Pour the cheesecake batter carefully over the prepared graham cracker crust in the springform pan.
- Add 1-2 cups of water to the bottom of the crock pot to create a water bath environment.
- Carefully place the springform pan into the crock pot, ensuring no water enters the pan.
- Cover the top of the crock pot with a few paper towels before placing the lid on top to prevent condensation from dripping onto the cheesecake.
- Cook on low setting for 4 hours, without lifting the lid during cooking process.
- After 4 hours, turn off the crock pot and let the cheesecake sit inside with the lid closed for an additional 30 minutes.
- Carefully remove the pan from the crock pot and allow to cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen, then remove the springform sides.
- Optional: Garnish with whipped cream, caramel sauce, or sprinkle of cinnamon before serving.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Use a 7-inch springform pan that fits comfortably inside your crock pot.
- The paper towel trick prevents condensation from dripping onto your cheesecake, keeping the top perfectly smooth.
- Do not lift the lid during cooking—this helps maintain a consistent temperature.
- A water bath is crucial for creating a gentle, even cooking environment that prevents cracking.
- Allow the cheesecake to cool slowly both in the crock pot and at room temperature to prevent surface cracks.
- For the best texture, always refrigerate overnight before serving.
- Use fresh, high-quality cream cheese for the most luxurious result.
- If you want extra flavor, consider adding a pinch of cinnamon or pumpkin pie spice to the batter.
- Garnish just before serving to keep toppings fresh and visually appealing.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 10g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 160mg
