Pumpkin Cheesecake in-a-jar

Just in time for Thanksgiving, here’s an adapted version of my popular Cheesecake in-a-jar recipe, this time with pumpkin, and with a crust made from ginger snaps. It’s a perfect make-ahead dessert recipe that comes together super quickly in your food processor. Plus, you can gather up cute jars and vintage glasses in your collection to bake these little cheesecakes in.  Here I baked mine in these adorable tea-colored vintage glasses (about 7oz or 20cl) I found at Stripe in Santa Cruz. These cheesecakes bake in a low oven in a water bath, so most thick-ish glasses or jars you have around should work fine.

First you make the crust
  • 200g Anna’s Ginger Thins (or any kind of ginger snaps cookies you’ve got)
  • 120g (1 stick) butter, melted
  • 2 tablespoon brown sugar
  • a pinch of salt

Put the ginger cookies in your food processor and blitz them until fine. Transfer the ground cookies into a medium bowl, add the melted butter, brown sugar and salt, stir with a fork until you get wet crumbs.

Divide the crumbs equally between 8 little glasses. (You only see 4 in the pictures because I made half the recipe for a small party the other night.) Press down the loose crumbs to make slightly compacted crust at the bottom of each glass or jar. Set aside for the batter. Wipe the food processor clean so you could make the batter in it.

Then you make the cheesecake batter
  • 24oz cream cheese (3 bricks of Philadelphia Cream Cheese)
  • 1 cup pumpkin puree (you can make your own or use canned pumpkin, I won’t look)
  • 1/2 cup sour cream
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup All Purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • a pinch of clove
  • If you don’t have all these spices on hand just use some pumpkin pie spices and be done with it.

Preheat the oven to 350F.

Put all the ingredients into the food processor and process until homogenous. (If you’re worried about the capacity of your food processor you could also do this in a blender.) It will be easier if your ingredients are at room temperature, but don’t sweat it, you blitz it long enough everything will come together.

Pour the batter into the 8 glasses or jars you’re using, just divide it equally-ish, don’t sweat it. Tap each jar on the countertop (lined with a towel first or your vintage glasses will be sorry) to let out air bubbles and smooth the top a bit.

Take a deep pan large enough to fit all the jars, the one you plan on roasting the big fat turkey on Thanksgiving would be just fine. (Or if you’re doing half the recipe like I did in the photo a pyrex brownie pan works perfectly.) Arrange the cheesecake jars on the pan, fill the pan with hot water from the tap until half way up the sides of the jars. Bake in this water bath in the preheated oven for 40 minutes. There you have it, couldn’t be simpler.

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  • http://pulse.yahoo.com/_D5TZGA4FUOO4V2JBLS7IMH46KY OakMonster

    Yum! So sad we missed this. (Damn stores without Philly cream cheese!) But hey, I can make it now!

  • http://chezpim.com Pim

    Yes you can. It’s really as easy as it seems too.

  • http://lakocinera.blogspot.com Kocinera

    Oh my goodness, these are so cool! I’m loving the ginger snap crust, too. It really takes the yummy cheesecakery to a whole ‘nother level. Delish!

  • Oui, Chef

    What a beautiful and tasty looking treat. Always looking for new seasonal desserts, and love the individual presentation of these. No room at my Thanksgiving table, but will serve these at my next dinner party. Thx – S

  • Intxaurtsu

    fabulous!!! I cannot find sour cream in my country (Spain) would it be possible to exchange it for yogurth? and how do you exactly do de pumpking puree? I love your blog and even if I don’t often write I show up very often

  • http://operagirlcooks.com/ Coco @ Opera Girl Cooks

    Oh heck yes. This sounds so good, Pim! Sadly my family is going out to a restaurant for Thanksgiving, otherwise I’d be all over these for a T-day dessert. Guess I’ll have to whip up a batch for another occasion!

  • Chele

    Great presentation!

  • John1258

    Sounds great !!!!!!! I’ll have to make it……Thank’s…….John Estes

  • http://twitter.com/Serendipity_Jam Kristen Cederquist

    Stripe is my favorite store in Santa Cruz and the lovely ladies there are the best! I can’t wait to make these tomorrow for Thanksgiving dinner.

  • Laura

    Mmmm, pumpkin cheesecake sounds divine! I’ll have to hold a toast to American Thanksgiving (I live in Alberta) and make this. And yay for Anna’s Thins North America, it’s headquartered in my home town. Bake days makes one side of town smell like ginger, yuummmm! And discount bulk thins are always at our finger tips, needless to say they are a regular baking ingredient and gift basket filler at my parents house!

  • http://www.saltwatercleanse.net Salt Water Cleanse

    This is the great blog, I’m reading them for a while, thanks for the new posts!

  • thedeftchef.blogspot.com


    I really like your new page design. Great colors and fun recipe! So happy to read more from you.

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  • Mauro

    Congratulations for a new design and the new Chez Pim! I wish lucky!!! very lucky!

    Mauro from Brazil

  • http://pulse.yahoo.com/_ANZYGCMIH2WNTUAKOE3ZHXW7GI Katie K

    Looks great. I’ve always wondered, how do you get the containers out of the bath?

  • Sweeneyco

    OMG, made the pumpkin cheesecake in large format for Thanksgiving – what a hit!. Even the guys who “I don’t do desert” raved about it. I have a little bite everyday from leftovers – so tasty!

  • johanna

    looks awesome – we made your “regular” cheesecakes in jars for thanksgiving this year. LOVE those glasses – so chic.

  • gummi baby

    wow! I LOVE this, going to try this as soon as this weekend! Thanks so much for sharing this recipe!

  • Sweeneyco

    My best friend love, love, loves, fleur de sel chocolate covered caramels. How can I incorporate those flavors in this cheesecake? I was thinking of layering caramel and chocolate between crust and cheesecake. Will this work?

  • http://www.giverecipe.com Zerrin

    This is an amazing treat! I love how it is easy and fantastic looking with the bright color of pumpkin. It will be a great alternative to regular cheesecake. Thanks!

  • http://www.isinorthamerica.com Tina

    Well this looks like a very unique way to cook and serve a cheesecake… I think the ginger cookie is a pretty amazing addition to your recipe. It is worth trying. Maybe I should start buying some of those jars and try this new recipe.

  • http://www.magicmelt.com/index.php?option=com_content&view=article&id=54&Itemid=56 Brioche

    I really love your food post…. thanks for sharing this delicious cheesecake…. i like how you put them in a glass…. very cute

  • http://worldbestrecipes.weebly.com/ Guest

    This looks very interesting and i think it would be great to suprise my frends with this recipe :)

  • Anonymous

    Great post. Very different idea  that is cake in ,jar. Thanks for sharing such a delicious recipe with great idea in jar. It will make surprise to others.
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  • Anonymous

    This blog is really nice and I really like your new page design. Great colors and fun recipe… So happy to read more from you. thanks for sharing such a great design and recipe. 
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  • Anonymous

    I love how it is easy and fantastic looking with the bright color of pumpkin, I  think the ginger cookie is a pretty amazing addition to your recipe.
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  • http://pulse.yahoo.com/_WBQSXIYULOGW7MDAQWZI2SYIBY Book Worm

    Perfect recipe for Halloween..

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    Perfect recipe for Halloween..

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  • Deborahruthes

    Eu adorei… abóbora no Brazil é pouco usada… parabéns

  • http://www.In-HomeCulinaryClasses.blogspot.com Vicki Bensinger

    These look delicious and fun to make.  It’s nice to have individual servings when having a large dinner party.  These would be a nice addition to any Thanksgiving dinner.  Thank you for sharing.

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  • http://www.mamassixcents.com Micki

    Looks delicious! I’m not a huge fan of pumpkin, but I’m willing to give it a try!

  • http://chezpim.com Pim

    I think you’ll love it, especially because it’s less pumpkin-y than other pumpkin pie type Thanksgiving dessert. Plus, who doesn’t like cheesecake?

  • Joanna Sooper

    Yum! I love everything pumpkin, this is a great idea