Slow-Cooked Caramel Drizzled Honey Pumpkin Cheesecake

Slow-Cooked Caramel Drizzled Honey Pumpkin Cheesecake


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Don't worry about your oven burning your cheesecake! Use your crockpot to bake this creamy and delicious pumpkin dessert without any hassle.

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Time needed

15 min preparation + 2 hour cooking

Serving Size / Yield

6 servings


  • 1 C. toasted almonds, finely chopped
  • 2 T. butter
  • 3 eggs, divided
  • 1 tsp. sugar
  • 2 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can pumpkin puree
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ C. honey
  • 1 ½ tsp. vanilla extract
  • ¼ C. heavy whipping cream
  • 1 T. flour
  • Caramel sauce for topping

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In a bowl, combine almonds, butter, 1 egg, and sugar. Press into a pan that fits at the bottom of your crockpot (this could be a loaf pan, mini cake pans, anything you want!). In a separate bowl, use an electric mixer to blend together cream cheese, pumpkin puree, cinnamon, nutmeg, honey, vanilla, cream, and flour until smooth. Pour over crust. With your pan or pans in the crockpot, pour a cup of water at the bottom of your crockpot around your pans (be careful to not get water in your cheesecake). Cook on high for 2 hours, let cool, transfer to refrigerator to set up, and serve with caramel sauce on top.

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