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.
Servings: 8 servings
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!