• Cheesecake Pumpkin Bars in a Jar

    filed under: Cheesecakes on November 14, 2012

    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!


    Cheesecake Pumpkin Bars in a Jar


        Pumpkin Bar Filling

        • 2 c pumpkin puree
        • 1/2 tsp. salt
        • 14 1/2 oz. can evaporated milk
        • 2 eggs
        • 3/4 c granulated sugar
        • 1 tsp. cinnamon
        • 1/2 tsp. all spice

        Ginger Crust

        • 1 1/4 c crushed gingerbread cookies
        • 5 tbsp. unsalted butter

        Cheesecake Filling

        • 1 8 ounce package cream cheese, at room temperature
        • 1/4 c superfine sugar
        • 3/4 c milk (I prefer whole)
        • 1/2 tsp. vanilla


        1. For Pumpkin Bar Filling:
        2. Add all ingredients to a large bowl and combine by hand until creamy. Set aside while preparing crust.
        3. For Gingerbread Crust:
        4. 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.
        5. Place jars on cookie sheet and set in over for five minutes.
        6. 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.
        7. Bake for 20-25 minutes, or until center is set. (Not jiggly) After baking, set aside and allow to cool to room temperature.
        8. For Cheesecake Filling:
        9. 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)
        10. Carefully spoon cheesecake filling over the the top of your cooled pumpkin filling. Place in fridge until ready to serve.
        11. Topping Options:
        12. 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


        FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey


        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


        Add a Pinch: Caramel Pie

        Chez Us: Pumpkin Cheesecake With Chocolate Swirls

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        This site uses Akismet to reduce spam. Learn how your comment data is processed.


        Love your blog,
        Love this posting

        so I’m posting it to my… all the best!



        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 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.

        im making these RIGHT now for my a friend’s sugar and spice baby shower! right now i’m 3/4 of the way through- my kitchen smells amazing and it’s been so so easy!

        Pumpkin Cheesecake With Chocolate Swirls sounds sooooo yummy but I cant get the recipe.

        Wow a yummy dessert.
        My cooking blog is in spanish with google translation.


        Don't Pass on Dessert!