pumpkin pie cheesecake jars
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
why pumpkin puree and not pumpkin pie filling?
What about the ‘question’ why not pumpkin pie filling as well as pumpkin puree?? Thank you !!
Because you’re mixing it with pudding to create a custard. Pumpkin pie filling is already a custard. It doesn’t taste as good as my version with the pudding, but of course you can do whatever you like. 🙂
how long can they stay in the refrigerator before they go bad ?
How can you make this if you already have a graham crust pie shell?
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.
What size jars?
Half pint jars, as indicated in the recipe 🙂
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.
They’re so easy, and I agree, the perfect size after a big holiday meal. Love your tips! Thanks for commenting, Diane! 🙂
We loved it, simple, easy and delicious!
yay!!! Thanks for letting me know, Brenda! 🙂
How long do these last in the fridge?
About 5 days. 🙂
What fun! These would be fun for brunch as well! Can’t wait to make them. Thanks.
Can I use something other than pumpkin?
Sure! Feel free to use your favorite pie filling or pudding in place of the pumpkin 🙂