Pumpkin Cheesecake Jars

Here I am again with one more portable dessert in a jar, Pumpkin Cheesecake Jars!  Pumpkin Cake Jars, Mint Cheesecake Jars, and Mocha Cheesecake Jars are just a few of our family’s favorites desserts in jars. And now we’ve got seasonal Pumpkin Cheesecake in 1/2 pint wide mouth mason jars. Perfect for lunches, or portion control or just an interesting twist on dessert.

Pumpkin Pie in a Mason Jar

Pumpkin Cheesecake is actually BETTER and more loved by my family than regular old pumpkin pie. Yes, even the kid who hates cheesecake ate and loved this Pumpkin Cheesecake. The fact that it was in jar made it more fun to eat. And more fun to find in his lunch one day at school.

Portable Desserts

I’ve been packing kids lunches for 20 years now. I like to send a dessert once or twice a week in the form of a cookie or some sort of quick bread. Desserts in jars make a nice change. It’s a neat and clean way to send cake or pie to school.

And the jar means it’s not a crushed mess by the time lunch rolls around. Can ANY child take a dessert to school in a jar? I’m not so sure about that it would definitely depend on the kid and their lunch box carrying ways.

Pumpkin Desserts

Looking for more pumpkin desserts??I’ve got them! Since I don’t care for Pumpkin Pie, or pie, in general, I’m always kind of looking for OTHER seasonal ways to use pumpkin. I like it in cake and cheesecake but also in drinks. I think my problem is with pie not pumpkin. Check out all my other tasty Pumpkin Recipes!

• Pumpkin Spice Latte Cake Roll

• Pumpkin Spice Hot Cocoa Mix

• Make Ahead Pumpkin Spice Latte Mix

• Pumpkin Spice Latte at Home

• Pumpkin Cake Jars

Yield: 6 servings

Pumpkin Cheesecake Jars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

I love to make baked goods in jars, like my Pumpkin Cake Jars, Mint Cheesecake Jars, Mocha Cheesecake Jars and now Pumpkin Cheesecake Jars. They're SO easy to take along for desserts in lunches, they don't end up crushed and mangled, they travel really well. And I think the 1/2 pint wide mouth jars make the perfect size lunch dessert. Make these Mocha Cheesecake jars for lunches this week, your people will thank you!

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Ingredients

Crust Ingredients

• 1 1/2 cups graham crackers crumbs
• 1/3 cup melted butter
• 3 TBSP Sugar

Cheesecake Ingredients

• 16 ounces cream cheese, softened
• 1/2 cup Sugar
• 1/2 cup canned pumpkin
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• pinch ground allspice
• pinch cloves
• 2 eggs, room temperature

Instructions

Graham Cracker Crust

1. preheat oven to 325˚
2. mix crumbs, melted butter, and 3 TBSP sugar together and press gently in the bottom of 6 half pint wide mouth jars, set aside

Pumpkin Cheesecake

1. mix the cream cheese and the sugar together until well blended, then mix in the vanilla and pumpkin
2. add the eggs one at a time blending well after each addition
3. carefully divide evenly between the six prepared jars, I used a cookie scoop to get the batter in the jar without making much of a mess
4. place jars in a baking pan and place in the oven
5. pour water around the jars about halfway up the jars
6. take out of the oven carefully and remove the jars from the baking pan
7. bake for 30-32 minutes or until the top is set
8. place on a cooling rack

Notes

• this recipe calls for baking the cheesecakes in wide mouth half pint jars
• they also need to be baked in a baking pan half filled with water