Cheesecake Pumpkin Bars in a Jar

filed under: Cheesecakes on November 14, 2012

Cheesecake Pumpkin Bars in a Jar are such a fun way to change dessert up a little. Layer after layer of flavor and texture, you are going to love this simple dessert! Looking for more pumpkin desserts? Try my Pumpkin Cheesecake Pie, Pumpkin Earthquake Cake, or Pumpkin Snickerdoodles!

 

Cheesecake Pumpkin Bars in a Jar
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

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.  

Course: Dessert
Cuisine: American
Keyword: Cheesecake Pumpkin Bars in a Jar
Servings: 8 servings
Author: Amanda Rettke
Ingredients
Pumpkin Bar Filling
  • 2 cups pumpkin puree
  • 1/2 teaspoon salt
  • 14 ounces (1 can) evaporated milk
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
Ginger Crust
  • 1 1/4 cups crushed gingerbread cookies
  • 5 tablespoons unsalted butter
Cheesecake Filling
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup superfine sugar
  • 3/4 cup milk, I prefer whole
  • 1/2 teaspoon vanilla
Instructions
For Pumpkin Bar Filling:
  1. Add all ingredients to a large bowl and combine by hand until creamy. Set aside while preparing crust.
For Gingerbread Crust:
  1. 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.

  2. Place jars on cookie sheet and set in over for five minutes.
  3. 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.

  4. 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:
  1. Place room temperature cream cheese into mixer and add superfine sugar, most of your milk, and vanilla.
  2. 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)

  3. Carefully spoon cheesecake filling over the the top of your cooled pumpkin filling. Place in fridge until ready to serve.

Topping Options:
  1. Top with whipped cream, crushed gingersnap cookies, caramel sauce, cinnamon, or any flavor you desire!

 

 

pumpkin bars

 

Cheesecake Pumpkin Jars

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! This is a layer of gingerbread crust, pumpkin filling, and then cheesecake on top! Talk about the taste of the season!

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 it is overflowing with turkey and mashed potato leftovers.  I love that its the perfect serving size.  (for me!)

pumpkin bar cheesecake

 

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Comments

  • Shaina says:

    You had me at ginger crust…well, okay. I was smitten just on account of them being in a jar.

    • Amanda says:

      Ha! Love it. You are the Dessert in Jars queen!!

  • Chineka (savorthebaking) says:

    I will definitely be making the cheesecake bars soon. The Thanksgiving list is genius. 😎

  • heidi @ a week from thursday says:

    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?

    • Amanda says:

      Walmart! 🙂

  • Cassie | Bake Your Day says:

    Stunning, Amanda! I love the different layers!

  • Katrina @ Warm Vanilla Sugar says:

    These sound totally lovely!

  • Sheila says:

    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.

    • Amanda says:

      You just tweet or blog or facebook your own Thanksgiving friendly item and use the hashtag #PullUpAChair! 🙂

  • Bellenza Bistro says:

    It goes without saying…but I’ll say it anyway. This looks absolutely delicious! Happy Thanksgiving to you and yours. 🙂

    • Amanda says:

      Thank you! Happy Thanksgiving to you and yours as well! 🙂

  • Loretta | A Finn In The Kitchen says:

    This almost looks like a decadent body butter and sugar scrub! What a treat! Those jars are adorable…

  • Christine Keleny says:

    I’m going to make this, for sure. Maybe not in a jar, but in something! Sounds wonderful.

  • Mercedes says:

    What a wonderful twist on a classic! I would love the gingersnap crust! And congratulations on your exciting news also!

  • Carla's Confections says:

    Aww Amanda that is so exciting about the Food Network! Congrats!!! These desserts in a jar are so darn adorable! I love them 🙂

  • Rachel @ Baked by Rachel says:

    How cute! Individual portions always win out for me 🙂

  • Deb says:

    Adorable and bursting with seasonal flavor, what a tempting dessert! A most scrumptious post!

  • bridget {bake at 350} says:

    These DO looks delicious…and adorable!

  • Kejm says:

    it looks interesting 🙂
    your design of blog is really awesome!

  • Caralyn @ glutenfreehappytummy says:

    what a fun and creative recipe! sounds delicious!

  • Don't Pass on Dessert!