Pumpkin Cheesecake Jars
Enjoy the perfect fall treat with mini pumpkin cheesecakes in jars, combining creamy pumpkin filling with a graham cracker crust in a convenient, individual serving.
Servings: 6 servings
Calories: 567kcal
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
Serving: 1 serving | Calories: 567kcal | Carbohydrates: 46g | Protein: 9g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Cholesterol: 165mg | Sodium: 439mg | Fiber: 2g | Sugar: 32g