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Let's gather all the ingredients for your Thanksgiving Pumpkin Cheesecake Jars. Here’s what you need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - 1 cup canned pumpkin puree - ¾ cup granulated sugar - 1 tsp vanilla extract - ½ tsp ground cinnamon - ¼ tsp ground nutmeg - ¼ tsp ground ginger - 3 large eggs - 1 cup whipped topping (for garnish) - 1/4 cup crushed pecans (for garnish) For the best flavor and texture, I suggest using Nabisco Graham Crackers for the crust. Their crunch holds up well. Use Philadelphia Cream Cheese for a rich and creamy filling. Libby's Canned Pumpkin is my go-to for a smooth puree, but feel free to use fresh if you prefer. Stick with McCormick Spices for your cinnamon, nutmeg, and ginger. They offer great flavors that enhance your dessert. Gather these ingredients and let’s dive into making this tasty treat! {{ingredient_image_1}} To start, you need to mix the graham cracker crumbs and melted butter. In a bowl, combine 1 ½ cups of crumbs with ½ cup of melted butter. Stir until the crumbs soak up the butter. Next, divide this mixture into four dessert jars. Press the crumb mix tightly into the bottom of each jar to create a solid base. Now, let’s make the filling. In a large mixing bowl, beat two packages of softened cream cheese until it’s smooth. Add 1 cup of canned pumpkin puree, ¾ cup of granulated sugar, 1 tsp of vanilla extract, ½ tsp of ground cinnamon, ¼ tsp of ground nutmeg, and ¼ tsp of ground ginger. Keep mixing until everything is well blended and smooth. Next, it’s time to add the eggs. You will want to add 3 large eggs one at a time. After each egg, mix the mixture well. This helps to keep the filling smooth and creamy. Make sure the eggs are fully mixed in before you add the next one. Preheat your oven to 325°F (160°C). Place the jars in a baking dish. Add hot water to the dish until it reaches halfway up the sides of the jars. This water bath helps the cheesecakes bake evenly. Bake for 25 to 30 minutes. The centers should be set but still slightly jiggly. After baking, carefully take the jars out of the oven. Let them cool at room temperature for about 30 minutes. Once cooled, put the jars in the fridge. Let them chill for at least 4 hours or overnight. Chilling helps the flavors meld together. Before serving, garnish each cheesecake jar with 1 cup of whipped topping. Then, sprinkle ¼ cup of crushed pecans on top for a nice crunch. This adds flavor and makes your dessert look beautiful. Enjoy serving these sweet treats! Pair your pumpkin cheesecake jars with a warm drink like spiced cider or coffee. They also pair well with vanilla ice cream for extra creaminess. To present the jars nicely for guests, place them on a wooden board. Add small spoons next to each jar for easy serving. You can also tie a little ribbon around the jar for a festive touch. To make this dessert ahead of time, you can prepare the jars up to a week in advance. After baking and cooling, cover them with lids or wrap them with plastic wrap. For leftovers, store the jars in the fridge. They can last for up to four days when sealed well. If you want to keep them longer, consider freezing them. To avoid cracks in your cheesecakes, do not overbeat the batter. Mix until just combined and do not open the oven door while baking. If your cheesecakes come out too soft, bake them a bit longer. If they are too hard, check your oven temperature and reduce the baking time next time. Pro Tips Chill Time: Allowing the cheesecake jars to chill overnight enhances the flavor and texture, making them creamier and more delicious. Crust Consistency: Ensure the graham cracker crumbs are well mixed with melted butter to avoid a dry crust. It should hold together when pressed. Water Bath Importance: Using a water bath prevents the cheesecakes from cracking and helps them cook evenly, resulting in a smoother texture. Garnish Creativity: Feel free to experiment with different toppings such as caramel sauce, whipped cream, or chocolate shavings for added flavor. {{image_2}} You can switch things up with different flavors. Try adding chocolate to the cheesecake mix. This adds a rich taste that pairs well with pumpkin. You can also use spices like cardamom or clove for a unique twist. Seasonal fruits like cranberries or apples make nice toppings too. They add color and flavor to your jars. For a gluten-free option, use gluten-free graham crackers. They work just as well in the crust. If you want a vegan dessert, swap cream cheese for a plant-based version. You can use coconut cream or tofu blended until smooth. Also, adjust the sugar. Use a natural sweetener like maple syrup for a healthier touch. If you have more guests, you can easily double or triple the recipe. Just keep the same baking time, but check for doneness more often. For smaller gatherings, you can make just two jars. Adjust the ingredient amounts, and you’re set. These desserts are easy to scale up or down as needed. To freeze your pumpkin cheesecakes, follow these steps: - Let the jars cool completely. - Cover each jar tightly with plastic wrap. - Place the wrapped jars in a freezer bag or container. - Label with the date so you remember when you made them. Using glass jars helps keep the taste fresh. If you use plastic, make sure they are freezer-safe. In the fridge, these cheesecakes last about five days. Keep them covered to avoid drying out. Watch for signs of spoilage: - Unpleasant smell - Change in color - Mold growth If you see any of these, it’s best to toss them. If you need to thaw and reheat, here’s how: - Take the jars out of the freezer and put them in the fridge overnight to thaw. - To reheat, place the jar in a warm water bath for about 10 minutes. - Avoid using a microwave, as it can change the texture. These steps help keep the taste and texture of your cheesecakes intact. Enjoy your delicious desserts! Yes, you can use fresh pumpkin. Start by selecting a sugar pumpkin. Cut it in half, remove the seeds, and roast it until soft. After roasting, scoop out the flesh and blend it until smooth. This fresh puree offers a rich flavor. You can use alternatives like mascarpone or ricotta cheese. These options will change the texture slightly. Mascarpone gives a creamy taste, while ricotta adds a grainy feel. Experiment to see what you like best! Look for a slight jiggle in the center. The edges should be set while the middle remains a bit soft. A toothpick inserted into the center should come out mostly clean. This means they are ready! Yes, you can double the recipe! Just make sure you have enough jars. Adjust the baking time as needed. Keep an eye on them, as larger batches may require a few extra minutes. You can use ramekins or muffin tins. Just make sure to adjust the baking time. You can also use a pie dish for a larger cheesecake. Just remember to cut it into pieces to serve! To wrap up, this blog post guided you through crafting delicious cheesecakes in jars. We covered the essential ingredients, step-by-step techniques for mixing and baking, and tips for perfecting your dessert. I shared ideas for variations, storage best practices, and how to troubleshoot common issues. Now, gather your ingredients and get baking! Enjoy sharing these delightful cheesecakes with friends and family. Your effort will surely impress and satisfy everyone. Happy baking!

Thanksgiving Pumpkin Cheesecake Jars

Delicious individual pumpkin cheesecake served in jars, perfect for Thanksgiving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 packages cream cheese, softened
  • 1 cup canned pumpkin puree
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 3 large eggs
  • 1 cup whipped topping (for garnish)
  • 0.25 cup crushed pecans (for garnish)

Instructions
 

  • Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated. Divide the mixture evenly into four dessert jars, pressing it tightly at the bottom to form a crust layer.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and ginger. Continue beating until fully combined.
  • Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition, until the mixture is smooth and creamy.
  • Layer the Cheesecake: Spoon the pumpkin cheesecake filling over the crust in each jar, filling them to about three-quarters full.
  • Bake the Cheesecakes: Preheat the oven to 325°F (160°C). Place the jars in a baking dish and add hot water to the dish until it reaches halfway up the sides of the jars to create a water bath. Bake for 25-30 minutes or until the centers are set but slightly jiggly.
  • Cool Down: Carefully remove the jars from the oven and water bath. Let them cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight.
  • Garnish & Serve: Before serving, top each cheesecake jar with whipped topping and sprinkle crushed pecans on top for extra flavor and crunch.

Notes

Chill overnight for best flavor.
Keyword cheesecake, dessert, jars, pumpkin, Thanksgiving