Mini Pumpkin Cheesecake
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Here I am again with one Mini
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
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 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
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
- preheat oven to 325˚
- 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
- mix the cream cheese and the sugar together until well blended, then mix in the vanilla and pumpkin
- add the eggs one at a time blending well after each addition
- 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
- place jars in a baking pan and place in the oven
- pour water around the jars about halfway up the jars
- take out of the oven carefully and remove the jars from the baking pan
- bake for 30-32 minutes or until the top is set
- 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
These are so cute- love your jarred desserts! I am going to have to invest in a bunch of little jars!
YEAH! Just use wide mouth half-pints, cheap and EASY!
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…
OH! I love that idea! That would make taking cupcakes SO EASY! Thanks for sharing. <3
Enjoy these Pumpkin Cheesecake Jars!
Vanilla isn’t listed in the ingredient list.
oops it’s one teaspoon!
Eggs aren’t in the ingredients but in the instructions. How many?
Went it to edit it and realized they’re the last ingredient listed.