This cheesecake in a jar recipe can save the day if you've botched your dessert for Thanksgiving dinner!
Pumpkin Cranberry Cheesecake in a jar
4 cups cream cheese, room temperature
1 1/2 cups pumpkin puree
2/3 cup liquid honey
1/3 cup whipping cream
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 cups graham crackers crumbs
1/2 cup melted butter
1 tsp ground black pepper
Place the first 7 ingredients into a food processor or blender and puree until smooth. Spoon into a medium bowl and set aside for now.
In a separate small bowl, combine cracker crumbs, butter and pepper.
Divide the crumb mixture between 6 small mason jars, enough to cover the bottom of the jars, packing down to approximately 1/8" thick.
Fill each jar with the pumpkin cream cheese mixture, leaving 1/2" of space from the top.
Finish each jar with a thin layer of cranberry compote (for something less adventureous, omit the cardamom and peppercorns), pop the tops on the jars and let chill in refrigerator until you're ready to dish out dessert!
- Yield:
- Serves 6
- Prep Time:
- 15 minutes
