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–+ servings

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.  
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
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:

  • 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!