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Slow Cooker Pumpkin Cheesecake on a wooden tray
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5 from 1 vote

Slow Cooker Pumpkin Cheesecake

Whether you’re making Pumpkin Cheesecake for Thanksgiving or another fall gathering, try baking it in the slow cooker for a reliable, fail-proof method. The slow cooker's low temps minimize cracks and help to create a super smooth, creamy filling.
This recipe can be made in any size slow cooker but it needs to be able to hold a loaf pan.
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Course: Dessert
Keyword: easy dessert recipe, slow-cooker, Thanksgiving
Servings: 8
Calories: 218kcal
Author: Jess Smith via Inquiring Chef
Cost: $7.75


  • 6-quart Slow Cooker
  • Loaf Pan
  • Food Processor
  • Parchment Paper


  • 2 8oz blocks Cream Cheese, room temperature
  • 1/4 cup Sour Cream, room temperature
  • 1 cup Pumpkin Puree, room temperature
  • 4 oz Graham Crackers
  • 3 Tbsp Unsalted Butter, melted
  • 2 tsp Pumpkin Pie Spice
  • 3/4 cup Light Brown Sugar
  • 1 Egg
  • 1 Egg Yolk


  • Important: Set the cream cheese, sour cream, and pumpkin puree out at room temperature for 1 hour before preparing the recipe. Starting with these ingredients at room temperature is the key to a smooth (not lumpy) cheesecake.
  • To prepare the slow cooker, place a loaf pan inside the center of the slow cooker and pour water around the pan until it comes up to about 2 inches from the top of the pan. Leave the water in the slow cooker while you make the cake.
  • Line the loaf pan with parchment paper (this will make it easy to lift the cheesecake out when it’s done cooking).
  • Spray the inside of the loaf pan with nonstick cooking spray, making sure to get the ends that are not lined with parchment.
  • In the bowl of a food processor, combine graham crackers and melted butter. Pulse until the mixture resembles wet sand, scraping down the sides if needed.
  • Press the crust mixture into the loaf pan to form the crust.
  • Wipe out the bowl of the food processor and return it to the base.
  • Combine cream cheese, sour cream, pumpkin puree, pumpkin pie spice, and brown sugar in the food processor.
  • Blend until everything is evenly combined.
  • Scrape down the sides and add eggs.
  • Blend just until the eggs are fully incorporated.
  • Pour cheesecake filling over crust.
  • Transfer cake to slow cooker.
  • Place 2 layers of paper towels over the top of the slow cooker and then place the lid snuggly on top of the paper towels. (Note: The paper towels will absorb moisture and prevent condensation from dripping down onto the top of the cake.)
  • Cook on low for 3 hours (or high for 2 hours), until the sides of the cheesecake are light golden brown and the center still looks a tiny bit wobbly.
  • Use oven mitts to remove the cheesecake from the slow cooker. Let it cool on a wire rack for 1 hour.
  • Once it has cooled, gently lift the cheesecake out of the loaf pan (using the parchment) and transfer it to the refrigerator.
  • Refrigerate for up to 2 days. Slice and serve.


The cheesecake should be served chilled. Be sure to make it a couple hours ahead of time or up to 2 days ahead.


Calories: 218kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 117mg | Potassium: 133mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5006IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg