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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35 Responses to “Pumpkin Cheesecake in-a-jar

  • OakMonster said:
    November 23rd, 2010 at 7:38pm

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

    • Pim said:
      November 23rd, 2010 at 7:59pm

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

  • Kocinera said:
    November 23rd, 2010 at 11:40pm

    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 said:
    November 24th, 2010 at 3:15am

    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 said:
    November 24th, 2010 at 6:32am

    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

  • Coco @ Opera Girl Cooks said:
    November 24th, 2010 at 6:41am

    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 said:
    November 24th, 2010 at 7:17am

    Great presentation!

  • John1258 said:
    November 24th, 2010 at 8:49am

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

  • Kristen Cederquist said:
    November 24th, 2010 at 11:09pm

    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 said:
    November 25th, 2010 at 7:08am

    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!

  • Salt Water Cleanse said:
    November 25th, 2010 at 8:26am

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

  • thedeftchef.blogspot.com said:
    November 25th, 2010 at 8:31am


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

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    Lisa, thedeftchef.blogspot.com

  • Mauro said:
    November 26th, 2010 at 5:41pm

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

    Mauro from Brazil

  • Katie K said:
    November 26th, 2010 at 6:27pm

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

  • Sweeneyco said:
    November 30th, 2010 at 1:31am

    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 said:
    November 30th, 2010 at 2:12am

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

  • gummi baby said:
    November 30th, 2010 at 12:51pm

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

  • Sweeneyco said:
    December 4th, 2010 at 8:27pm

    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?

  • Zerrin said:
    January 19th, 2011 at 10:26pm

    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!

  • Tina said:
    January 21st, 2011 at 1:36pm

    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.

  • Brioche said:
    March 28th, 2011 at 11:49pm

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

  • Guest said:
    June 4th, 2011 at 10:26am

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

  • Anonymous said:
    June 11th, 2011 at 3:38am

    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 said:
    June 11th, 2011 at 4:31am

    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 said:
    September 7th, 2011 at 3:41am

    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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  • Book Worm said:
    September 26th, 2011 at 8:28am

    Perfect recipe for Halloween..

  • Book Worm said:
    September 26th, 2011 at 8:28am

    Perfect recipe for Halloween..

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  • Deborahruthes said:
    October 4th, 2011 at 5:50pm

    Eu adorei… abóbora no Brazil é pouco usada… parabéns

  • Vicki Bensinger said:
    October 19th, 2011 at 12:54am

    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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  • Micki said:
    November 22nd, 2011 at 9:53pm

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

    • Pim said:
      November 22nd, 2011 at 10:04pm

      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 said:
    February 4th, 2012 at 4:44am

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

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