Mini Pumpkin Cheesecake in a Jar (Holiday Baking 2013)

For the last installment of my 2013 Holiday Prep Series I thought I would share how I make the Mini Pumpkin Cheesecake in a Jar that I baked for Thanksgiving along with the Mini Apple Pie in a Jar that I shared in November.  I finished these just today to serve at our family Christmas Eve supper tonight!  The mini cheesecakes are delicious, festive, and too cute!

OJ_OLJ_12-24-2013_01I found the pumpkin cheesecake recipe on my new favorite food blog, Our Best Bites, and altered it just slightly to make the mini variation in jars.  One recipe makes between 12 to 16 8-ounce jars.  I use Kerr 8oz Wide Mouth Mason Jars that I found at my local Ace Hardware.  You can also use any 1 cup or 8-ounce capacity oven-safe bowls or ramekins.  I like to use the jars, because the lids come in handy to give to guests to take home and to store.

You can find the Our Best Bites original Pumpkin Cheesecake with Pecan-Gingersnap Crust recipe here and their Caramelized Nuts recipe here.

OJ_OLJ_12-24-2013_02The recipe itself is pretty simple, although it is a multi-step process.   Keep in mind that you must plan to bake these cheesecakes at least one day ahead of when you’d like to serve them since they must set in the refrigerator for a minimum of 12 hours.  I found they keep very well for at least a week (even with the whipped topping) stored in the fridge with the lids on.

For a print out version of the recipes, click here for the Mini Pumpkin Cheesecake and here for the Caramelized Nuts.

If you’d like to see me make these cheesecakes from start to finish, check out this video:

I hope you all have a wonderful holiday spent with loved ones.  I will see you once again in the new year! :)

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*I am not affiliated with any of the brands or websites mentioned in this post or video.  All opinions are my own.*

17 comments

17 thoughts on “Mini Pumpkin Cheesecake in a Jar (Holiday Baking 2013)”

  1. Hey Jen!!!!!
    I see the video is 24 minutes long, but this looks like it took all day and then some. How long did this take in actuality?

    1. It doesn’t take long to get the crust and the filling together and assembled…maybe 20-30 minutes? And it only bakes for 25-30 minutes. The nuts only take about 10 minutes total and the whipped topping comes together in only a few. Finishing up maybe another 10? It’s a multi-step process but fairly simple steps, so it’s not too time consuming.

  2. This looks so cute and yummy!! Thanks for sharing with us. I think it would be nice to take as gifts for shut ins, or neighbors that are new in town. I am planning to make this and dropping them by different families from our congregation. Love all your tips Jen.

  3. These look fab! I think I’m going to get myself some jars and experiment with this idea…mmm what other desserts could you do? Will have to get thinking cap on! I received a camcorder for Chrimbo and my hubby has been watching your videos with me lately….he’s just attempted bubble and squeak for the first time and said ‘shall we do a cook nook like Jen and Don?!’ sooo cute!xx

  4. Hey Jen!!

    My comment doesn’t have much to do with cheesecake (although it looks delicious! TFS) but I don’t have twitter and thought you might see it here, since you approve all of these comments 🙂
    I know you said you’ll be taking a few weeks off at the start of 2014 (and GOOD FOR YOU!) but I was wondering if you’re still going to do a New Years Resolution video as you have the past two years. Looking forward to it if you are! Enjoy Utah-safe travels to you and your family. 🙂 Happy New Year!

  5. Jen,

    Thanks for sharing your wonderful ideas. This has me inspired! I tried your chocolate chip cookies and peanut butter surprise recipes. The were delicious! Can you do a tea talk on how you schedule your time to get in all the holiday cheer. Like baking, shopping, decorating, wrapping, cooking, cleaning. I was truely inspired by your videos and used some of your tips. I was exhausted though, I end up baking the cookies after Christmas. It could be that I work full time outside of the home and have two busy children. An organized and detailed timeline would give a great starting point

      1. That would be awesome. I was thinking something like what you would advise 30, 60, and 90 days before Christmas. Something along those lines. I’m already 12 months ahead by printing a christmas binder, listing everyone, and shopping for stocking stuffers.

        Thanks Again Jen! Enjoy your much needed break.

  6. Hi Jen!

    This is my very first year hosting Thanksgiving and I want to make these for my guests. I was planning on making these on Tuesday and serving on Thursday, should I wait to add the caramel topping until Thursday?

  7. I love these! I have made them 3 times this pasts holidays! My guests really enjoyed them and family members have since asked me several times if I will make them this year as well… Yes ma’am I will! thank you for sharing such a delicious recipe with us, this one has officially become part of my family holiday baking tradition. 🙂

    1. I wouldn’t leave these unrefrigerated for more than a couple of hours. I know my Mom froze some successfully. Generally, baked goods can be frozen for up to 6 months.

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