Mason Jar Pumpkin Cheesecake

What could be more festive than a Mason Jar Pumpkin Cheesecake? This easy and impressive dessert is perfect for any holiday celebration. The rich and creamy filling is surprisingly made with cream cheese and mini marshmallows!

To decorate, simply top with whipped cream and a sprinkle of cinnamon. For an extra special touch, you can even add a homemade graham cracker crust. These individual cheesecakes are sure to be a hit with your guests!

Check out all the other easy pumpkin dessert ideas for even more delicious recipes.

Imagine a creamy, pumpkin cheesecake made in a mason jar and topped with a dollop of whipped cream. It's the perfect individual dessert for a holiday celebration!

The great thing about these little cheesecakes is that they can be made ahead of time and stored in the refrigerator until you're ready to serve them. Plus, they're so cute and festive, your guests are sure to be impressed.

So if you're looking for an impressive yet easy dessert to make for your next holiday gathering, give these pumpkin cheesecakes a try!

Looking for more Easy Desserts and Pumpkin Recipes? Try my Pumpkin Cheesecake in a Jar or my Pumpkin Mason Jar Dessert.

What to do with leftover pumpkin puree

If you find yourself with leftover canned pumpkin puree, don't worry, there are plenty of ways to use it up! Here are a few ideas:

• Add it to oatmeal or yogurt for a nutrient-rich breakfast.
• Use it as a healthy replacement for butter or oil in baking recipes.
• Stir it into soups or stews for an extra dose of flavor and nutrition.
• Make a batch of homemade pumpkin spice pancakes or waffles.
• Serve pumpkin puree on top of grilled chicken or fish.
• Use it to make aioli, salad dressing, or dips.
• Mix it with cocoa powder and spices to make a delicious hot chocolate.

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Main Ingredients Needed

Step-by-Step Instructions

Step 1: In a large metal bowl, combine the egg whites, cream of tartar, and granulated sugar. Place the bowl above a pot of simmering water to make a double boiler. Whisk constantly until the sugar dissolves and the egg whites come to 160°F on a candy thermometer. Beat the mixture with a whisk attachment until soft peaks form.

Prepare the Cheesecake Layer

Step 2: Combine the cream cheese and vanilla extract. Set aside. Melt the marshmallows in the microwave 15 second intervals. Combine the melted marshmallows with cream cheese mixture until fully combined. Gently fold the egg white mixture into the marshmallow mixture. Refrigerate for at least an hour.

Prepare the Pumpkin Pie Filling

Step 3: Combine the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, cloves, and heavy cream.

Step 4: Mix well then set aside.

Assemble the Pumpkin Cheesecakes

Step 5: Combine the graham cracker crumbs with the gingersnap cookie crumbs, then add about 1 ½ teaspoons to each mason jar.

Step 6: Next, add about 2 tablespoons of the pumpkin pie filling mixture and spread it out evenly.

Step 7: Then add 2 tablespoons of the cheesecake mixture. Repeat the layers with the crumbs, pumpkin pie filling, and cheesecake until you reach the top of the mason jar.

Serving Tips

• Keep the mason jars in the refrigerator until you're ready to serve.
• Then add the whipped cream topping right before serving.
• If you have any of the graham cracker/gingersnap cookie crumbs leftover, sprinkle on top.

Storage Tips

Refrigerate: Store any leftover mason jar pumpkin cheesecake in the refrigerator for up to 5 days. Make sure you wrap them with either plastic wrap or aluminum foil.

If you need to transport the jars, pack them in an insulated bag or container to keep them cool.

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Lois

Mason Jar Pumpkin Cheesecake

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This mason jar pumpkin cheese recipes has a rich and creamy filling because it's made with cream cheese and mini marshmallows.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Desserts

Cuisine: American

Calories: 437

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cheesecake Layer

• 3 large egg whites
• ½ teaspoon cream of tarter
• ½ cup granulated sugar
• 4 ounces cream cheese; softened
• ¼ teaspoon vanilla extract
• 2 cups mini marshmallows

For the Pumpkin Pie Filling Layer

• 15 ounces Canned Pumpkin Puree
• 5 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 2 tablespoons heavy cream

For the Cookie Crust Layer

• ¾ cup gingersnap cookie crumbs
• ¾ cup graham cracker crumbs
• Homemade whipped cream for topping

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• 4 oz sized Mason Jars 

Method

 

Prepare the Cheesecake Layer

1. In a large metal bowl, combine the egg whites, cream of tartar and granulated sugar.
2. Place the bowl above a pot of simmering water to make a double boiler.
3. Whisk constantly until the sugar dissolves and the egg whites come to 160°F on a candy thermometer. This should take about 4 - 6 minutes. Remove from heat.
4. Using an electric mixer, beat the mixture with a whisk attachment. Start on low and increase the speed gradually to high until soft peaks form. This should take anywhere from 5 - 7 minutes. Set the mixture aside.
5. In a medium size bowl, using an electric mixer, combine the cream cheese and vanilla extract. Set aside.
6. In a microwave-safe bowl, melt the marshmallow in the microwave for 15 seconds. Remove and stir. Then place the bowl back into the microwave and heat for another 15 seconds. Continue this process until the marshmallows are fully melted.
7. Combine the melted marshmallows with the cream cheese mixture. Stir until fully combined.
8. Add the egg white mixture to the marshmallow mixture in several additions. Make sure you gently fold until everything is combined.
9. Refrigerate the cheesecake layer for at least an hour.

Prepare the Pumpkin Pie Filling:

1. In a mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream using a mixer on low speed.
2. Combine well and set aside.

Assemble Recipe:

1. Combine the graham cracker crumbs with the gingersnap cookie crumbs in a small bowl.
2. Add about 1 ½ teaspoon of cookie crumbs into each of the mason jars.
3. Shake the jar to spread the mixture around.
4. Next add about 2 tablespoons of the pumpkin pie filling mixture followed by 2 tablespoons of the cheesecake mixture.
5. Use a spoon to spread each layer evenly.
6. Repeat the layers with the crumbs, pumpkin pie filling and cheesecake layer until you reach the top of the mason jar.
7. Top each jar with a dollop of whipped cream and sprinkle on any leftover crumbs.
8. Store in the refrigerator until ready to serve.

Nutrition

Serving: 1ServingCalories: 437kcalCarbohydrates: 77gProtein: 7gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 25mgSodium: 298mgFiber: 3gSugar: 47g

Notes

Do not add the whipped cream topping until you are ready to serve the dessert.

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