Single Serving Pumpkin Cheesecake In Jars

I didn't think pumpkin cheesecake could get any better, but I think putting it into jars is a fantastic idea!  It's convenient, adorable, and easy to store.  This is a delicious recipe and extremely easy to make. 
I love the thought of making this for guests that come for dinner because it's so easy for them to take home with them if they aren't hungry for dessert before they leave.  Bring this to any fall get-togethers and I guarantee you'll watch it disappear!

Single Serving Pumpkin Cheesecake In Jars
source:  lightly adapted from Desserts In Jars
makes either 16 4-ounce jars or 8 8-ounce jars
Oil for greasing the jars
3 cups gingersnaps, crushed
6 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1½ cups pumpkin purée, canned or homemade
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
3 large eggs
⅓ cup sour cream or Greek-style yogurt
2 teaspoons vanilla extract
1 cup heavy cream
2 tablespoons confectioners’ sugar
Cinnamon, for sprinkling
Preheat the oven to 325ºF. Grease the bottoms and sides of 16 4-ounce jars or 8 8-ounce jars.
Make the crust:
In a medium-size bowl, mix together the gingersnap crumbs and melted butter.  Divide evenly among the jars.  Using something that will fit in the jar {i.e. wine cork, spice jar, etc.}, press the crumbs down firmly.  Set aside.
Make the cheesecake:
Beat the cream cheese until smooth in a large bowl with an electric mixer. Beat in the pumpkin puree. Add in the sugar and spices, and beat for 1 minute until incorporated. With a rubber spatula, scrape down the sides of the bowl and add the eggs one at a time, beating to incorporate after each addition. Mix in the sour cream and vanilla. Spoon or pour the cheesecake filling over the crusts in the jars to ½ inch from the top for the smaller jars, and about half full for the larger jars.
Arrange the jars 2 inches apart in high-sided baking pans, such as 9- by 13-inch cake pans, with each pan lined with a clean kitchen towel. Place the pans with the jars in the oven and carefully add hot water to the pans to come halfway up the sides of the jars.
Bake the cheesecakes for 25 to 30 minutes, or just until their centers are almost set. Turn off the oven and allow the cheesecakes and water to cool slowly in the oven for 20 minutes. When the cheesecake and water have cooled slightly, remove them carefully from the oven and remove the cheesecakes from the pans to a cooling rack. Allow to cool completely, then cover and refrigerate for at least 2 hours.
Before serving, whip together the cream and confectioners’ sugar in a bowl until stiff peaks form. Spoon over the tops of the cheesecakes and sprinkle lightly with cinnamon. Serve cold.

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  1. Oh my, that looks delicious! Thank you for sharing the recipe.

  2. That looks awesome! We just got back from a week at the beach,where Island Creamery was a favorite stop. They had a Pumpkin Pie ice cream that was to die for! These are too cute!

  3. Loving this idea!! How cute! Thank you for sharing.


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