Pumpkin cheesecake in a jar was so easy and fun to make. We first made the crust made with ginger snaps, brown sugar and butter. We then mixed the ingredients for the cheesecake and poured on top of the crust in each jar.
On a trivet and water, I placed 7 jars in the Instant Pot and covered them with just the center cap of the lid without making it right. This just helped keep the moisture out of the jars.
Pumpkin cheesecakes in a jar
crust
• 15 gingersnap cookies about 3/4 cup crumbs
• 4 tbsp melted butter
• 1 tbsp brown sugar
pumpkin cheesecake filling
• 8 oz cream cheese
• 1/4 cup brown sugar
• 1 egg
• 1/4 cup sour cream
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice mix
• 1 tsp pure vanilla extract
• 1/4 tsp salt
1. Crush the gingersnap cookies in a food processor or blender until finely ground.
2. Add melted butter and brown sugar, mix until well combined. Press the crumb mixture into 7 Mason jars.
3. In a bowl, mix the cream cheese and brown sugar until smooth. Add the egg and mix until well incorporated.
4. Add the pumpkin purée, sour cream, pumpkin pie spice mix, vanilla extract, salt and stir until well combined.
5. Fill each jar up to the first ring on the jar with the pumpkin cheesecake filling on top of the gingersnap crust in each jar.
6. Lay the lid that has the rubber ring on top of each jar to prevent any moisture from getting inside.
7. Add 1 cup of water into the inner pot of the Instant Pot. Place a trivet and stack the jars on the trivet offsetting them a bit.
8. Close the lid of the Instant Pot, and set to Pressure cook on high for 6 minutes.
9. Let the Instant pot naturally release.
10. Remove the jars and allow the cheesecake to cool completely at room temperature, then refrigerate for another 6 hours. They will last well up to 5 days in the refrigerator.
11. Top pumpkin cheesecake with cool whip!
