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pumpkin bar cheesecake

Cheesecake Pumpkin Bars in a Jar

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
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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!