Pumpkin Cheesecake in a Jar

November 14, 2011
These cute individual pumpkin cheesecakes are a fun and interesting way to present dessert on Thanksgiving.  You can pick up the mason jars at any cookware or hardware store and you may even be able to find them at your local supermarket.  Mason jars are obviously great for canning (think cranberry sauce) but also double as wonderful vessels for baking.  In the summertime, I like to serve cocktails in them.  This is a delicious Thanksgiving dessert that everyone will love.
 
 
Ingredients:
 
Crust:
2 cups Oreo cookies OR gingersnap cookies crumbs (crushed in blender)
6 tbsp (3/4 stick) unsalted butter, melted
 
Filling:
4 (8oz.) packages cream cheese, room temp.
1 3/4 cups sugar
1 (15oz.) can pumpkin
5 eggs, room temp.
1 1/2 tbsp ground cinnamon
1/2 tbsp ground ginger
1/4 tbsp ground nutmeg
1/4 tbsp ground cloves
1/2 tsp salt
1 tbsp vanilla extract, room temp.
2 tbsp flour
1/2 cup chopped pecans
 
Directions:
 
Preheat over to 350 degrees
 
Combine Oreo (or gingersnap) cookie crumbs w/ melted butter and mix
 
Split evenly between jars (about 1tbsp each) and press to the bottom to make the crust
 
In a large mixing bowl, beat cream cheese and sugar until light and fluffy
 
Add the pumpkin and beat until incorporated
 
Beat in the eggs, one at a time
 
Add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla and beat until incorporated, then add flour and incorporate.
 
Pour the filling evenly into the jars, leaving room on top for the cheesecake to rise (1/2-1 inch)
 
Place the jars in roasting pans and fill the pans halfway with boiling water. Careful not to splash any water in the jars. You can also place the roasting pan on a large cookie sheet to make it easier to move around.
 
Bake 60-70 minutes. They should not jiggle when shaken.
 
Remove from oven and sprinkle chopped pecans evenly on top.
 
Begin placing lids on the jars, and close tightly. The jars will make a popping sound when they seal.
 
Let cool for about 2 hours then place in the fridge. Eat when completely cooled. best on day 2-4.

Image Sources:

Comments

Claudia's picture

What size jar works best? Do you eat from jar or are they turned out of the jar? Are jars sprayed with cooking spray? I can't wait to try these!!!!!!

Yuliya's picture

So Mason jars won't crack in the oven?

Leah Rodrigues's picture

You can eat these cheesecakes straight from the jar.  I would go with a 4 or 8 oz jar that is ungreased.  You'll want to fill the jars 3/4 of the way full.

travelingbyfood's picture

Hi, this is my recipe! :) Yes you can bake in mason jars and they don't crack. Just be careful to not change temperatures to suddenly (i.e. don't put a hot jar in the freezer). For cheesecakes in a jar I till recommend using a water bath. Since mason jars are used for canning, they can endure lots of heat.

The jars I used were the wide mouth 8oz. half pint. If you click on the link right before the recipe you can see them. I sometimes use the regular half pint if the cheesecake has layers so it looks prettier (you can see it here:http://travelingbyfood.blogspot.com/2011/04/more-cheesecake-in-jar.html).
If you spray the jars with cooking oil, the cake can slide out easier. However, with cheesecakes the sides become sticky either way unless you have the crust come up the sides. I would highly recommend using cooking spray if you're making a regular cake in a jar.
I eat directly from the jar. It's fun and it's always a big to half individual servings all in one jar, less dishes. Hope this helps!

travelingbyfood's picture

Leah, I forgot to add, they should be cooked for 60-70 minutes instead of 25-30, I just noticed that error today. Thanks!

 




 

Want more from Foodista? Sign up below!