Hands down, Thanksgiving meal is my favorite of the year.
Every single part of it is fabulous… the appetizers, the side dishes, the main meal.
But you know me, I cant say no to a delicious dessert!
Ingredients
- 2 cups pumpkin puree
- 1/2 teaspoon salt
- 1 13 1/2 oz. can evaporated milk
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 tsp all spice
- 1 1/4 cups crushed gingerbread cookies
- 5 tablespoons unsalted butter
- 1 8 oz package cream cheese, at room temperature
- 1/4 cup superfine sugar
- 3/4 cup milk (I prefer whole)
- 1/2 tsp. vanilla
Instructions
- For Pumpkin Bar Filling:
- Add all ingredients to a large bowl and combine by hand until creamy. Set aside while preparing crust.
- For Gingerbread Crust:
- Heat oven to 350 degrees. In bowl, add melted butter to crushed gingerbread cookies. Take 5-6 wide mouth half pint jars and spray with non-stick spray. Using about 1/4 cup gingerbread crust per jar, spread evenly over bottom of jar. I was able to fill five jars perfectly.
- Place jars on cookie sheet and set in over for five minutes.
- Remove jars from over and immediately pour pumpkin filling over top, being sure to not fill jar to top. (You want to save room for the cheesecake!) I had enough filling for six jars, (but only enough crumbs for five) so I just made one jar without a crust.
- Bake for 20-25 minutes, or until center is set. (Not jiggly) After baking, set aside and allow to cool to room temperature.
- For Cheesecake Filling:
- Place room temperature cream cheese into mixer and add superfine sugar, most of your milk, and vanilla. Start mixer on slow, then slowly move up to medium speed. Mix for about 2 minutes. I did use all 3/4 cup of milk, but you may only need 1/2 cup depending on how thick you want your cheesecake filling. (You can buy superfine sugar or make your own by putting your regular granulated sugar into a food processor until fine and powdery)
- Carefully spoon cheesecake filling over the the top of your cooled pumpkin filling. Place in fridge until ready to serve.
- Topping Options:
- Top with whipped cream, crushed gingersnap cookies, caramel sauce, cinnamon, or any flavor you desire!
These were inspired by these bars from Krusteaz and my love of cheesecake. You could certainly just use the box mix bars as well as a box mix of no-bake cheesecake.
The reason I am so in love with these Cheesecake and Pumpkin Gingersnap Bars in a Jar is not only for the delectable flavor… but for their convenience. I like grabbing a bar and plopping down in front of the TV later on Thanksgiving night. I like that I can stick them into any nook and cranny in the fridge because its overflowing with turkey and mashed potato leftovers. I love that its the perfect serving size. (for me!)
I am teaming up with the Food Network to bring you the most complete and delicious and diverse Thanksgiving Menu you will ever find… all compiled by the country’s best bloggers! If you would like to participate simply use the hashtag #PullUpAChair
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread
Main:
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey
Sides:
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash
Desserts:
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls
You had me at ginger crust…well, okay. I was smitten just on account of them being in a jar.
Ha! Love it. You are the Dessert in Jars queen!!
I will definitely be making the cheesecake bars soon. The Thanksgiving list is genius.
This looks wonderful. I love the idea that you can put a lid on it and take it to a party or something. Where did you get those jars?
Walmart!
Stunning, Amanda! I love the different layers!
These sound totally lovely!
Mmmm scrumptious! This looks so good, wish I had one for breakfast right now. How do we participate? Or did you just want us to tweet about this post with that #tag? Sorry Ima slow one sometimes.
You just tweet or blog or facebook your own Thanksgiving friendly item and use the hashtag #PullUpAChair!
It goes without saying…but I’ll say it anyway. This looks absolutely delicious! Happy Thanksgiving to you and yours.
Thank you! Happy Thanksgiving to you and yours as well!
This almost looks like a decadent body butter and sugar scrub! What a treat! Those jars are adorable…
I’m going to make this, for sure. Maybe not in a jar, but in something! Sounds wonderful.
What a wonderful twist on a classic! I would love the gingersnap crust! And congratulations on your exciting news also!
Aww Amanda that is so exciting about the Food Network! Congrats!!! These desserts in a jar are so darn adorable! I love them
How cute! Individual portions always win out for me
Adorable and bursting with seasonal flavor, what a tempting dessert! A most scrumptious post!
These DO looks delicious…and adorable!
it looks interesting
your design of blog is really awesome!
what a fun and creative recipe! sounds delicious!
Love your blog,
Love this posting
so I’m posting it to my… all the best!
http://www.facebook.com/ptsaldari
http://www.facebook.com/servemewell
Adorable. I cannot wait to try to make these. They sound wonderful!
I will try this recipe on thanksgiving
Hi Amanda! Just wanted to let you know that I think your email may have been hacked. I got a request from you this morning for money! Didn’t want to send you an email….
Thanks Kari. Sorry about that!
Thanks for the awesome list! And, your own “Cheesecake Pumpkin Bars in a Jar” look so delicious! Can’t wait to try them.
These look incredible. Pumpkin and gingerbread two of my very favorites.