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.