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Pumpkin Cheesecake Jars Recipe

Make these individual Pumpkin Cheesecake Jars when you need a fall treat that's easy, delicious, and full of pumpkin-y flavor.
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Course: Dessert
Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8

Ingredients

Filling

  • 14 Oz Pumpkin Puree
  • 8 Oz Cream Cheese Room Temperature
  • 2 ½ Tsp Pumpkin Pie Spice
  • 1 Tsp Vanilla Extract
  • ½ Cup Brown Sugar + 2 Tablespoons
  • 4 Oz Whipped Topping
  • Pinch of salt

Crust

  • 9 Sheets of Graham Crackers Crushed
  • 5 Tbsp Unsalted Butter Melted
  • ¼ Cup Brown Sugar

Instructions

  • Blend the graham crackers and brown sugar in a food processor. Add the melted butter and pulse until it resembles wet sand. Pour into a small bowl and set aside.
  • Blend the pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, brown sugar, and salt in the food processor. Blend until completely smooth.
  • Pour the mixture into a large bowl and fold in the whipped topping.
  • Fill each jar with a tablespoon of the crust mixture. Lightly shake each jar to even out the crust at the bottom.
  • Then, add a big spoonful of the pumpkin cheesecake filling. Chill for 3-4 hours. You can eat them immediately, but the texture is best after chilling. Top with extra whipped topping, and enjoy!

Notes

  • Store leftovers in an airtight container in the fridge for up to 7 days.
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