pumpkin pie cheesecake jars

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Cheesecake jars are such a fun, easy way to serve dessert. Everyone enjoyed my Blueberry Cheesecake Jars so much, I decided it was time to make a pumpkin pie version. We love these pumpkin pie cheesecake jars for Halloween, Thanksgiving, and Christmas! They’re delicious and portable, so if you have to travel for the holidays, you can simply pack these in a cooler and go. Easy peasy!

Yield: 6 Pumpkin Pie Cheesecake Jars

for the graham cracker crust layer:

1 heaping cup graham cracker crumbs

3 Tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 cup salted butter, melted

Combine all crust ingredients in a medium mixing bowl, and then divide evenly between 6 half-pint canning jars.

for the cheesecake layer:

8 oz. cream cheese, softened to room temperature

1/2 cup sour cream

1/2 cup sugar

2 Tablespoons lemon juice

1/2 teaspoon vanilla

Using an electric mixer, combine all ingredients in a medium mixing bowl until smooth. Divide cheesecake filling evenly between the jars, on top of the graham cracker crust layer

for the pumpkin pie layer:

1 (15 oz.) can pure pumpkin puree (not pie filling)

1 (3.9 oz) instant vanilla pudding, made according to package directions (or 2 cups of your favorite pre-made vanilla pudding)

2 teaspoons pumpkin pie spice

Place all in a bowl and stir, using a wire whisk, until smooth. Top the jars with this mixture. Cover and refrigerate until ready to serve.

To serve: Remove jar lids, and top desserts with a dollop of sweetened whipped cream and a sprinkle of pumpkin pie spice.

Enjoy!

~Melissa

 

 

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  12 comments for “pumpkin pie cheesecake jars

  1. wendy
    October 6, 2017 at 1:39 pm

    why pumpkin puree and not pumpkin pie filling?

  2. virginia c germino
    October 6, 2017 at 8:37 pm

    how long can they stay in the refrigerator before they go bad ?

  3. Chris Williams
    October 8, 2017 at 10:26 am

    How can you make this if you already have a graham crust pie shell?

    • Melissa
      October 10, 2017 at 4:21 pm

      I would just make the cheesecake filling first and put that in the graham cracker pie crust… then I’d make up the pumpkin pudding layer and put that on top of the cheesecake layer. Chill until ready to serve and top with whipped cream and a little pumpkin pie spice, nutmeg, or cinnamon.

  4. Charlotte Miller
    October 23, 2017 at 5:36 am

    What size jars?

    • Melissa
      October 24, 2017 at 11:14 pm

      Half pint jars, as indicated in the recipe 🙂

  5. Diane Adams
    October 29, 2017 at 7:45 am

    I like the jar desserts. Usually no one has room for dessert after a big holiday meal and often have to rush off to another holiday meal. I use clear plastic cups to build these desserts. Stretch plastic wrap over top. Secure with rubber band. Slid a plastic spoon in rubber band. Dessert-to-go cups.

    • Melissa
      November 2, 2017 at 1:41 pm

      They’re so easy, and I agree, the perfect size after a big holiday meal. Love your tips! Thanks for commenting, Diane! 🙂

  6. Brenda
    October 30, 2017 at 8:28 pm

    We loved it, simple, easy and delicious!

    • Melissa
      November 2, 2017 at 1:40 pm

      yay!!! Thanks for letting me know, Brenda! 🙂

  7. Courtney
    November 8, 2017 at 12:17 am

    How long do these last in the fridge?

    • Melissa
      November 8, 2017 at 9:18 am

      About 5 days. 🙂

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