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
Equipment
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
Nutrition
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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!