Traditional recipes

Slow-Cooker Pumpkin Swirl Cheesecake

Slow-Cooker Pumpkin Swirl Cheesecake

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in 3/4 cup sugar, then beat in eggs, 1 at a time, just until blended. Spoon three-fourths of the cream cheese mixture into pan; spread evenly.

Beat pumpkin and pumpkin pie spice into remaining cream cheese mixture with whisk until smooth. Spoon over mixture in pan. Use knife to swirl cream cheese mixtures.

Place small ovenproof bowl in bottom of 6- or 7-quart round slow cooker (about 9 inches in diameter). Place ovenproof plate on top of bowl. Set cheesecake on plate. Place triple layer of paper towels on top of slow cooker. Cover with lid to seal. Cook on High heat setting 3 hours without removing lid. Turn slow cooker off and let stand, untouched, 1 hour. Remove cover, and transfer cheesecake to refrigerator. Refrigerate at least 6 hours before serving, but no longer than 24 hours.


  • 8 ounces gingersnap cookies
  • ¼ teaspoon salt, divided
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages reduced-fat cream cheese, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 (15 ounce) can unseasoned pumpkin puree
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan with a large piece of foil, covering the bottom and sides. Put a kettle of water on to boil.

Pulse cookies and 1/8 teaspoon salt in a food processor until finely ground. Drizzle in butter and process, scraping down the sides as needed, until the crumbs are evenly moistened. Press the mixture firmly into the bottom and 1/2 inch up the sides of the prepared pan. Put the crust in the freezer. Clean the food processor.

Combine cream cheese, sugar, eggs and the remaining 1/8 teaspoon salt in the food processor. Process, scraping down the sides as needed, until completely smooth. Remove 1/4 cup of the batter to a small bowl. Add pumpkin, vanilla and pie spice to the food processor and process until smooth.

Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a skewer or knife through the two batters to swirl together.

Place the springform pan in a roasting pan. Pour in enough of the boiling water to come 1 inch up the sides of the springform pan. Carefully transfer the roasting pan to the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.

Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 1 hour.

Remove the pan from the water bath. Remove the foil. Refrigerate the cheesecake until very cold, at least 3 hours.

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.


Swirled Pumpkin Cheesecake

In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

FOR THE CHEESECAKE

Step 3

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/2 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Step 4

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Step 5

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 6 hours before serving (24 hours is the best to chill).


Pumpkin Swirl Cheesecake

Position a rack in the lower third of the oven and preheat to 325 degrees . Lightly coat a 9-inch springform pan with cooking spray. Using a food processor, grind the cookies with 1/4 cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until firm, 3 minutes. Transfer to a rack to cool.

Using an electric mixer, beat the cream cheese and remaining 1-1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin-pie spice and salt and beat until combined, 2 minutes.

Set the springform pan with the cooled crust on a double layer of heavy-duty foil and wrap the foil tightly around the bottom and sides set in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and, using the tip of a knife, swirl together. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the springform pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1-1/4 hours.

Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap refrigerate overnight.

Remove the springform pan sides. Run a knife under the bottom of the cake to release it, then slide onto a serving platter.


Pumpkin Swirl Cheesecake - Slow Cooker

Cheesecake is the dessert we order most often when dining out. Since I started making cheesecakes in the slow cooker, I make them much more frequently so we can Just Say No to expensive desserts at the restaurant and go home to homemade cheesecake!

It is pumpkin season, so pumpkin cheesecake was in order. But I like vanilla so much I thought I'd compromise with a pumpkin swirl cheesecake. Of course, as usual, I just made it up as I went along.

I thought 1/2 cup of pumpkin puree mixed into 3/4 cup of the cheesecake batter would be about right for the swirl. Took a stab at the spice amounts couldn't go by taste because I do not eat anything with raw eggs in it. Turned out well!

Do you think this might make a change from pumpkin pie on your autumn celebration menus? Or an addition? Think I'll have just a tiny sliver of each!


Slow Cooker Pumpkin Swirl Cheesecake

(Makes one 7-inch cheesecake, 8 servings)

1 tablespoon unsalted butter, room temperature (for pan)
1 cup crushed crisp ginger cookies
3 tablespoons unsalted butter, melted

2 8-ounce packages cream cheese, each cut into 8 squares, room temperature
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon allspice
Pinch of ground cloves

1 Butter bottom and sides of a 7-inch springform pan with the softened butter. Cut a circle of parchment paper to fit the pan, press it in the buttered pan, then turn it over and press it into place.

2 Combine crumbs, and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used your fingers or the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture evenly and firmly over the bottom of the pan.

Note: The ginger cookies I used would have been impossible to crush without a food processor !

3 With electric mixer on medium speed, mix cream cheese, sugar and vanilla until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well after each addition. On low speed, mix in sour cream just until well combined. Remove 3/4 cup of the cheesecake batter set aside. Pour half the remaining batter into the prepared pan.

Note: Don't get in a hurry like I did and not allow enough time for your cream cheese to come to room temperature and soften, or you end up with little chunks of cream cheese throughout the batter. Even if it all smooths out as it bakes, I don't like it! Do as I say, not as I do!

4 Stir together the reserved 3/4 cup of cheesecake batter and the pumpkin puree and spices until thoroughly combined. Place spoonfuls of the pumpkin batter on top of the filling in the pan pour the remaining half of the batter into the pan. Place spoonfuls of the remaining pumpkin batter on top of the filling in the pan cut through batter several times with a knife to make swirls (being careful not to disturb the crust).

5 Place rack in bottom of cooker, and add water to just below the rack (that's about 2 1/2 cups in the Cuisinart MSC-600 Multicooker ). Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. (The paper towels will prevent condensation falling from the lid onto your cheesecake.) Set to Slow Cook on High for 2 hours do not lift lid. Turn off the heat and let stand for 1 hour do not lift lid until the hour is up.

6 Remove the lid and paper towels, and remove cheesecake to wire rack. Carefully run a knife around the edge of the cheesecake cool for 1 hour. Run the knife around the edge again and remove the sides of the pan. Cover and chill for at least 6 hours (or up to 3 days) before serving.


Recipe Summary

  • 25 NABISCO Ginger Snaps, finely crushed
  • ½ cup finely chopped PLANTERS Pecans
  • ¼ cup butter, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash of ground cloves

Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter press firmly onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

How to Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.


Why Use A Crockpot To Make This Recipe?

Of course you can make dessert in the oven. But there are a bunch of great reasons to use your slow cooker. Here are some of them:

  1. Using your crockpot to make these easy pumpkin cheesecake bars is great when you don’t have the time to babysit a dish in the oven. Oven baked goods can go from done to overdone in the blink of an eye. Since crockpots are slow and steady, they are a little more forgiving of people who (like me) sometimes run late or lose track of time. If crockpot cooking time says 2 hours but you have an errand, call or meeting that runs 15 minutes over, chances are your dish will be just fine! Additionally, many slow cookers are programmable and can be set to turn off or down to warm at a predetermined time.
  2. Using your crockpot to make a dessert like this one leaves more space in the oven for other things. If you already have an entree, appetizer and side dish going, brining your slow cooker in to the picture to make dessert can be lifesaving!
  3. When using in your crockpot, you can use either parchment paper or a slow cooker liner leaving you with virtually zero clean up!
  4. Crockpots are a great way to cook with children! Since they don’t get super hot the way ovens do AND since you generally don’t turn them on until all ingredients are in, they are very family friendly. (Please note that you CAN still burn yourself with a slow cooker so always supervise children carefully anytime you are in the kitchen!).
  5. Slow Cookers create very moist cooking environments. This is idea for keeping your cheesecake nice and creamy!

  • 4 ounces gingersnap cookies (18-20)
  • ½ cup walnut halves
  • ¼ cup walnut oil
  • 1 (15 ounce) can unseasoned pumpkin puree
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • ½ cup reduced-fat ricotta
  • 2 large eggs
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice

Coat a 9-inch foil pie pan with cooking spray. Place cookies and walnuts in a food processor pulse until the mixture forms a fine meal. Add oil and continue processing, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture into the bottom and up the sides of the prepared pan. Set aside.

Clean the food processor. Add pumpkin, cream cheese, ricotta, eggs, brown sugar, granulated sugar, vanilla and pumpkin pie spice process, scraping the sides as needed, until smooth and well combined. Pour into the pie crust.

Place 2 6-ounce ramekins upside down in a large slow cooker. Pour 1 cup of water around the ramekins. Place the pie on top of the ramekins, bending the pan as needed to fit in the cooker. Cover and cook on High for 2 1/2 hours. Unplug the cooker and let stand, covered, for 1 hour. Carefully remove the pie from the cooker refrigerate until chilled, at least 4 hours.


Vegan Pumpkin Swirl Cheesecake

1. Preheat oven to 350 F. Prepare a 9 or 10-inch springform pan by spraying it liberally with non-stick baking spray and lining the bottom with parchment paper. Wrap the outside of the springform pan in aluminum foil, this will prevent water from entering the pan when baking it in a water bath later on.

2. In a bowl, combine all of the crust ingredients until combined. Add the mixture to the springform pan and spread into an even layer. Use the bottom of a measuring cup or glass, or the back of a spoon to pack it down and press it flat. Place the pan on a center rack in your preheated oven. Bake for 10-15 minutes, or until lightly golden around the edges. Remove from oven and allow to cool completely while preparing the cheesecake.

3. In the bowl of a mixer, beat the cream cheese and sugar on medium speed until combined. Add in the vanilla paste, lemon juice, yogurt, cornstarch, and salt. Mix until smooth. Stop halfway through to scrape down the sides and bottom of the bowl to ensure everything is incorporated.

4. Remove two cups of the cheesecake mixture and add it to a separate bowl. To this bowl, add in all of the pumpkin swirl ingredients. Mix to combine. Set aside until ready to use.

5. To assemble the cheesecake: alternate between dolloping large spoonfuls of the vanilla cheesecake better and pumpkin swirl batter on top of the crust until you have used up both batters. It doesn’t really matter how you dollop it, you just want to ensure you get some of each batter in every section so each slice has some of each type of cheesecake. Use a wooden skewer or knife to swirl the batters together in the pan. Tap the pan on your counter a few times to flatten out the top.

6. Place the springform pan into a dish that is large and deep enough to fully hold the pan. I would recommend a deep roasting pan or a half sheet cake pan. Carefully pour boiling water into the pan, taking care not to get any water into the cheesecake. I usually add 1- 1 ½ inches of water, or about halfway up the side of the springform pan.

7. Place the pan onto a center rack in your preheated oven. Bake for 75-90 minutes, or until the outer edge feels “set” and only the very center of the cheesecake jiggles if you shake the pan. Turn the oven off and crack the oven door slightly. Leave the cheesecake in the oven for 1 hour. This allows the cheesecake to finish cooking, and allows it to cool slowly so it doesn’t crack.

8. Remove the cheesecake from the oven and allow it to cool completely before placing it in the refrigerator. Refrigerate for 3 hours before removing it from the springform pan.

9. Serve with caramel sauce and vegan whipped cream. Enjoy!

Recipe Notes:

1.) You’re welcome to sub in a gluten-free cookie crumb of your choice if you would prefer. I like to make my cookie crumbs in my food processor. However, if you don’t have a food processor or blender, you can crush your cookies by placing them in a Ziploc bag. Seal it up and use a rolling pin, heavy spoon, or bottle to crush the cookies and make crumbs.

2.) Try to find a good thick vegan cream cheese for this recipe. Personally I like to use Tofutti or Aldi’s vegan cream cheese from their Earth Grown line. They’re both quite thick. I imagine Kite Hill would also work well, although I haven’t personally used it because this recipe requires a lot of cream cheese and it’s super expensive in my area. Trader Joe’s vegan cream cheese works as well. However, it’s much softer, so it requires quite a bit more cornstarch. I added an additional 3 tablespoons of cornstarch to the cheesecake batter when using Trader Joe’s cream cheese, just to be sure it sets fully. If you try any other brands, please let me know how they work for you.

3.) I used this caramel sauce recipe. I replaced the non-dairy milk with vegan cream (such as Ripple Half and Half, Trader Joe’s Soy Creamer, or Silk Original Creamer), I also increased the amount to almost 1/2 cup as I found it a little thick at first. I added 1 tablespoon of corn syrup to the sugar water mixture, this helps prevent crystallization. Highly recommend this recipe! However, if you don’t feel comfortable making a sugar syrup using this method, you can make my easy brown sugar caramel sauce from my apple pie bars. It’s not a true salted caramel, but it still tastes amazing.

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Skinny on Low Calorie Slow Cooker Pumpkin Cheesecake

The slow cooker functions as a water bath, bain-marie, providing a constant humidity to set the cheesecake to creamy perfection.

WW Friendly Slow Cooker Pumpkin Cheesecake

After it’s done you turn off the slow cooker, remove the lid and let it cool for 2 more hours before removing it, wrapping it up and refrigerating it overnight.

The result? A creamy, perfectly set, crack-free cheesecake everyone will love.

According to my calculations each slice has 197 calories and
8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
8 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

If you’ve made this Low Calorie Pumpkin Cheesecake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Homemade Crock Pot Pumpkin Cheesecake Notes:

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  • 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. 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.

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