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!
Servings: 6 servings
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
- 2 eggs room temperature
- pinch cloves
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