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Mini Pumpkin Cheesecake

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Here I am again with one Mini Dessert in a jar, Pumpkin Cheesecake Jars! So cute and seasonal everyone will love them. And if you know me, they HAVE to be easy to make too, and they are!

 Mini Pumpkin Cakes, Mini Mint Cheesecakes, and Mini Mocha Cheesecakes are just a few of our family’s favorite desserts in jars. And now we have Mini Pumpkin Cheesecakes, so fun!

Mini Pumpkin Cheesecake In Jar!

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 Cheesecake Jars

DO I have to make them in a jar

Do you have to make these mini cheesecakes in a jar? No, you can use just about ANY 8-ounce heat-proof baking vessel you have on hand. Small jars just happen to work well for us and we have a lot of them.

You can use a large size muffin pan if it holds 8 ounces. That would probably be a Mega Muffin Pan, you know the Costco size muffins?

What Size of Jar to Use For Cheesecake in Jars

I use wide mouth half pint jars for these, you could do regular mouth if you like. But GET FANCY with other pretty jars like these Weck Jars , aren’t they pretty?

Pumpkin Cheesecake Jars

Pumpkin Desserts

Looking for more pumpkin desserts?? I’ve got them! Since I don’t care too much for Pumpkin Pie, I’m always kind of looking for OTHER seasonal ways to use pumpkin. I like it in cake and cheesecake but also in drinks. 

Pumpkin Cheesecake Jars

Pumpkin Cheesecake Jars
Yield: 6 servings

Pumpkin Cheesecake Jars

Pumpkin Cheesecake Jars

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!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

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Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 567Total Fat 40gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 13gCholesterol 165mgSodium 439mgCarbohydrates 46gFiber 2gSugar 32gProtein 9g

This nutrition information was calculated using a computer program, results may vary.

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© Laura
Cuisine: American / Category: Dessert Recipes

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6 thoughts on “Mini Pumpkin Cheesecake”

  2. I have been trying mason jar serving ideas. Made a Tres Leche Cupecake. Cut them in half and dropped bottom in jar and Leche then top part then Leche and top with whipped cream.

    These pumpkin heaven in a jar are next…

    Reply

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