Crock Pot Pumpkin Cheesecake

Cheesecake Layer:

8 oz. cream cheese

4 tbsp pumpkin puree

1 egg

1 tbsp sour cream

1 tbsp heavy whipping cream

4 tbsp Swerve confectioners sugar (

Pumpkin Pie spice

Blend all the cheesecake ingredients and refrigerate until needed.


1/2 cup of chopped pecans

2 tbsp almond flour

1 tbsp Swerve brown sugar

3 tbsp melted butter

1 tsp cinnamon.

Mix all the ingredients for your crust in the food processor. Layer the crust mixture in the bottom of two mason jars (I used wide mouth pint jars). Remove cheesecake mixture from the fridge and add on top of the crust. Place the jars (without the lids) in your crock pot. Make sure the jars don’t touch. Fill the crock pot with water until it’s 2/3 up the side of the jars. Cook on high for 2 hours, shut the crock pot off and let them sit in the water for another 30-40 minutes. Remove the jars from the pot and let them cool completely. Add lids and refrigerate overnight. Top with whipped cream and enjoy!

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