Pumpkin Cheesecake in-a-jar
Tuesday, November 23, 2010
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.