Pumpkin Cheesecake in a Jar
Total Steps
13
Ingredients
14
Tools Needed
12
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Traveling By FoodIngredients
- 2 cups Oreo or gingersnap cookies crumbs
- 6 tablespoons unsalted butter, melted
- 4 packages 8 ounce cream cheese, room temperature
- 1 3/4 cups sugar
- 1 can 15 ounce pumpkin
- 5 eggs, room temperature
- 2 tablespoons flour
- 1/2 cup chopped pecans
- 1 tablespoon vanilla extract, room temperature
- 1/2 teaspoon salt
- 1/4 tablespoon ground cloves
- 1/4 tablespoon ground nutmeg
- 1/2 tablespoon ground ginger
- 1 1/2 tablespoons ground cinnamon
Instructions
Step 1
Preheat over to 350 degrees
Step 2
Combine Oreo (or gingersnap) cookie crumbs w/ melted butter and mix
Step 3
Split evenly between jars (about 1tbsp each) and press to the bottom to make the crust
Step 4
In a large mixing bowl, beat cream cheese and sugar until light and fluffy
Step 5
Add the pumpkin and beat until incorporated
Step 6
Beat in the eggs, one at a time
Step 7
Add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla and beat until incorporated, then add flour and incorporate.
Step 8
Pour the filling evenly into the jars, leaving room on top for the cheesecake to rise (1/2-1 inch)
Step 9
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.
Step 10
Bake 60-70 minutes. They should not jiggle when shaken.
Step 11
Remove from oven and sprinkle chopped pecans evenly on top.
Step 12
Begin placing lids on the jars, and close tightly. The jars will make a popping sound when they seal.
Step 13
Let cool for about 2 hours then place in the fridge. Eat when completely cooled. best on day 2-4.