Keyword: Cheesecake, Mason Jar Dessert, No Bake, Pumpkin, Thanksgiving Recipe
Servings: 8individual 4-oz. mason jars
Ingredients
The Crust
1cupgraham cracker crumbs(about 7 sheets)
4tablespoonsunsalted butter, melted
The Cheesecake
1packagecream cheese, softened(8 oz.)
⅓cuppowdered sugar
3tablespoonsbrown sugar
½cupcanned pumpkin puree
1teaspoonpumpkin pie spice
½teaspoonground cinnamon
½teaspoonvanilla extract
pinch of salt
¾cupthawed whipped topping
To Garnish
whipped cream
graham cracker crumbs
Instructions
In a large mixing bowl, beat softened cream cheese with a hand mixer until smooth, about one to two minutes.
Next, add the pumpkin puree, vanilla extract, powdered sugar, brown sugar, and all of the spices. Mix all of the ingredients with the cream cheese until well combined.
Use a spatula to gently fold in 3/4 cup of thawed whipped topping and set the pumpkin cheesecake mixture aside.
Next, mix up the ingredients for the crust. Place the graham crackers in a plastic food storage bag and crush with a rolling pin until they are fine crumbs.
Pour the crumbs into a clean mixing bowl and pour in the melted butter. Use a fork to combine.
When the crumb mixture is finished, begin to assemble the individual jars of pumpkin cheesecake. Evenly spoon half of the graham cracker crust into eight 4-oz. mason jars (*Note the other half of the crumbs will be reserved for the second layer.)
Next, fill each jar with one large spoonful of the no-bake pumpkin cheesecake mixture. Use the back of a spoon to gently even out the cheesecake filling and then repeat the layers.
Place the jars in the fridge and chill until set (about four hours).
To serve the no-bake pumpkin cheesecake in a jar, top with a dollop of whipped cream. You can also add more graham cracker crumbs, sprinkle with ground cinnamon, or drizzle with some warm caramel sauce.