Go Back
+ servings
stack of pumpkin cheesecake bars with a black for blurred in the background
Print Recipe
5 from 5 votes

Lazy Pumpkin Cheesecake Bars

Crockpot pumpkin cheesecake bars are an easy, delicious and moist dessert full of the flavors of fall. This treat is made with a traditional pie crust covered with a sweet and smooth pumpkin layer all topped with creamy and delicious cheesecake.
Prep Time20 mins
Cook Time4 hrs
refrigerate to set2 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Crockpot pumpkin cheesecake dessert, pumpkin cheesecake bars, Slow cooker pumpkin cheesecake dessert
Servings: 10
Calories: 314kcal

Equipment

  • 4 quart or larger slow cooker (great in a casserole crockpot)
  • mixing bowls
  • measuring cups and spoons
  • whisk
  • handheld mixer
  • parchment paper or slow cooker liner (optional)

Ingredients

Bottom Layer

  • 1 pre-made, refrigerated pie crust dough

Pumpkin Layer

  • 2 scant cups pumpkin puree or 1 15oz can
  • ¾ cup evaporated milk
  • ¾ cup sugar
  • 3 eggs
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves

Cheesecake Layer

  • 8 oz brick cream cheese, softened
  • 2 eggs
  • ½ cup sugar
  • 1 teaspoon vanilla

Instructions

Bottom Layer

  • place parchment paper or slow cooker liner into slow cooker
  • allow refrigerated pie crust dough to come to room temperature.
  • stretch, mold and cut pie crust as needed to cover bottom of slow cooker

Pumpkin Layer

  • place pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger and cloves into mixing bowl
  • use a wire whisk to fully whisk all ingredients together
  • pour mixture into slow cooker on top of pie crust

Cheesecake Layer

  • add softened brick of cream cheese, eggs, sugar and vanilla to a clean bowl
  • use handheld mixer on low setting to mix all ingredients. It will become liquidy
  • pour cream cheese mixture on top of pumpkin layer.
  • use a spatula or knife to smooth cream cheese layer fully over pumpkin layer.
  • optional: You can use a knife to gently swirl ingredients for a decorative touch. Just be careful not to mix two layers fully together.
  • cover and cook on high until set (3½ - 4 hours)
  • when fully set, the center will no longer be loose and jiggly if you gently shake slow cooker. turn off of crockpot and allow to cool.
  • move cooled pumpkin cheesecake to the refrigerator and allow to set for about 2 hours
  • cut into bars and devour!!

Nutrition

Calories: 314kcal | Carbohydrates: 37g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 193mg | Potassium: 142mg | Fiber: 1g | Sugar: 28g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg