• Prep Time: 30 minutes
  • Cooking Time: 50 minutes
  • Serves: 6

Pumpkin Cheesecake Bars In Jars

  • Recipe Submitted by on

 Ingredients List

  • for the crust
  • 8 sheets chocolate graham crackers
  • 1/2 cup raw pecans
  • 4 tablespoons butter, melted
  • 1/4 teaspoon salt
  • for the filling
  • 1 package (8 ounces) cream cheese
  • 1/2 cup sugar
  • 1 tablespoon bourbon
  • 2 tablespoons turbinado or dark brown sugar
  • 1 cup pumpkin puree*
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon allspice
  • 6-10 grates from a whole a nutmeg
  • 1/2 teaspoon salt


Preheat the oven to 350°F.

For the crust: roughly crumble the graham crackers into the bowl of a food processor. Add the pecans and process until coarse. Pour in the melted butter and pulse until medium-fine. Spoon into the jars, pressing firmly on the bottoms and part way up the sides, leaving a hollow for the filling.

For the filling: combine the cream cheese, sugars and bourbon in a large bowl and mix until smooth and creamy. Add the pumpkin and egg and whisk well to combine. Stir in the vanilla, cinnamon, allspice, nutmeg and salt.

Spoon the filling into the jars, leaving 1/4″ space at the top of the jar.

Line the bottom of a baking dish with a washcloth and fill with 1/2″ water.** Place the filled jars in the water bath, on the washcloth (which will keep the jars from sliding around the dish), spaced a couple of inches apart. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove the jars from the dish and place on a heat-safe, dry surface (a dry towel works great) and allow to cool. Refrigerate until ready to serve. Top with whipped cream.

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