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Black Magic Pumpkin Cheesecake Cauldron (Keto Slow Cooker Dump Recipe)
This is not a polite little slice of cheesecake. This is a dramatic, Halloween-night, spoon-cracking-through-the-top, molten-center dessert that just happens to be keto.
The Black Magic Pumpkin Cheesecake Cauldron is a slow-cooker pumpkin cheesecake with a soft, lava-like chocolate core and inky black cocoa spiderwebs swirled across the surface. It’s rich, spiced, and creamy, with a texture that shifts depending on how you serve it: warm and molten straight from the crock pot, or chilled and sliceable after a few hours in the fridge.
What makes this recipe especially powerful is how little effort it requires. There’s no water bath, no crust, no oven timing anxiety. Everything is blended, poured, and cooked gently in the slow cooker, which acts like a low-temperature cheesecake oven. Cottage cheese replaces much of the traditional cream base, adding structure and protein without making the cheesecake dense or heavy.
This is a dessert designed for Halloween night: dramatic, cozy, slightly indulgent, and forgiving enough to make while you’re busy with costumes, trick-or-treating, or hosting. It looks elaborate. It eats like a showstopper. But it’s fundamentally a dump recipe.
Why This Slow Cooker Cheesecake Works
Slow Cookers Are Ideal for Cheesecake
Cheesecake wants low, gentle, even heat. A crock pot provides exactly that. There’s no hot air circulation, no risk of cracking from temperature shock, and no need for a water bath.
Cottage Cheese Creates Structure Without Density
When blended smooth, cottage cheese behaves like a protein-rich cream base. It thickens as it cooks, supports clean slices when chilled, and keeps the cheesecake from becoming overly heavy.
Pumpkin Adds Body and Seasonal Flavor
Pumpkin purée contributes natural thickness, subtle sweetness, and classic fall flavor without pushing carbs out of keto range.
Chocolate Chips Create a True Lava Core
Sprinkling the sugar-free chocolate chips into the center—not mixing them in—creates a molten pocket that stays soft when warm and fudgy when cooled.
Black Cocoa Brings the “Magic”
Black cocoa provides deep color and mild chocolate bitterness without overwhelming sweetness. Swirled on top, it creates the spiderweb effect that makes this dessert feel theatrical.
Ingredient Notes
Cottage Cheese
Full-fat is essential. Blending until completely smooth is non-negotiable. Any curds left behind will affect texture.
Cream Cheese
Provides richness and classic cheesecake flavor. Softening it before blending ensures a smooth batter.
Pumpkin Purée
Use 100% pure pumpkin, not pie filling. The spice blend comes from you, not the can.
Sweetener
Confectioners-style sweetener dissolves cleanly and avoids graininess. Granular sweeteners can leave texture issues in custard desserts.
Black Cocoa
This is primarily for color and visual drama. If unavailable, dark Dutch cocoa plus espresso powder creates a close substitute.
Sugar-Free Chocolate Chips
These stay intact during cooking and melt into a soft center rather than dissolving into the batter.
Technique Breakdown
Why Everything Is Blended
Blending ensures:
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No cottage cheese curds
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Even spice distribution
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A smooth, custard-like cheesecake texture
Why the Chocolate Chips Go in the Center
Keeping them concentrated creates a distinct molten core instead of streaky chocolate throughout.
Why the Paper Towel Matters
Slow cookers trap steam. Placing a paper towel under the lid absorbs condensation, preventing water droplets from falling onto the cheesecake surface.
Why a Jiggle Is Desired
The center should jiggle like gelatin when done. Overcooking will cause a dry, crumbly texture once chilled.
Step-by-Step Method
1. Prepare the Crock Pot
Lightly spray the crock pot with oil to prevent sticking.
2. Blend the Batter
In a blender, combine cottage cheese, cream cheese, pumpkin, eggs, heavy cream, sweetener, vanilla, spices, and salt. Blend until completely silky.
3. Assemble
Pour batter into the crock pot. Sprinkle chocolate chips directly into the center area for a lava core.
4. Create the Spiderweb
Reserve 1 cup of batter, whisk in black cocoa, and swirl over the top using a spoon or skewer to form a web design.
5. Cook
Place a paper towel under the lid.
Cook on LOW for 2.5–3.5 hours, until edges are set and the center jiggles gently.
6. Rest
Turn off heat, crack the lid, and let rest 30 minutes.
7. Serve
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Serve warm for a molten “cauldron” effect
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Chill 3–4 hours (or overnight) for clean slices
Serving Ideas
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Spoon warm into bowls for lava-style dessert
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Slice chilled for a classic cheesecake presentation
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Top with whipped cream spiderwebs
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Sprinkle pecan “dirt” or cocoa powder for Halloween effect
Make-Ahead, Storage, and Freezing
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Refrigerator: Up to 5 days
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Freezer: Freeze slices up to 2 months
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Reheat: Gently warm for lava texture or serve chilled
Variations
Extra Chocolate
Stir additional sugar-free chips into the black cocoa batter.
Spice-Forward
Increase cinnamon and ginger slightly for a bolder pumpkin profile.
Lower Net Carbs
Slice into 12 portions instead of 10.
Non-Black Cocoa Version
Skip the spiderweb and dust with cocoa powder before serving.
Frequently Asked Questions
Does this taste like cottage cheese?
No. Once blended and cooked, it’s completely undetectable.
Can I cook this on HIGH?
Not recommended. LOW heat ensures proper cheesecake texture.
Why is my center soft?
That’s intentional. It firms up as it cools.
Is this still keto with pumpkin?
Yes, when portioned appropriately.
Recipe Card
Black Magic Pumpkin Cheesecake Cauldron (Keto Slow Cooker Dessert)
Ingredients
16 oz full-fat cottage cheese
8 oz cream cheese, softened
1 cup pumpkin purée
4 large eggs
½ cup heavy cream
¾ cup confectioners sweetener
2 tsp vanilla
2 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
⅛ tsp cloves
¼ tsp salt
3 Tbsp black cocoa
½ cup sugar-free chocolate chips
Instructions
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Spray crock pot lightly with oil.
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Blend all ingredients except black cocoa and chocolate chips until smooth.
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Pour batter into crock; add chocolate chips to center.
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Mix reserved batter with black cocoa and swirl on top.
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Cover with paper towel under lid.
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Cook on LOW 2.5–3.5 hours.
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Rest 30 minutes before serving warm or chilling.
Nutrition
Entire Batch
Calories: ~1,976
Fat: ~158 g
Protein: ~93 g
Net Carbs: ~68 g
Per Serving (1/10)
Calories: ~198
Fat: ~15.8 g
Protein: ~9.3 g
Net Carbs: ~6.8 g