These are so yummy and easy to make! They can be made the day before and stored in the fridge. What a great dessert for a dinner party, your guests will be surprised and delighted by these. Makes 8.
- 2 C. graham cracker crumbs
- 1/2 t. cinnamon
- 4 T. melted butter
- 3/4 C. Sugar
- 2 8oz. packages of cream cheese, softened
- 1 t. vanilla
- 1 1/2 C. pumpkin puree
- 3 eggs
- nutmeg for garnish
- 2 C. sweetened, whipped cream (1 1/2 C. whipping cream + 2 T. sugar)
Combine the graham cracker crumbs, cinnamon, and butter in a bowl. Divide the mixture evenly among 8 jars. Tamp it down with a spoon or the rounded end of a wooden tool like a muddler. In a standing mixer, beat the cream cheese, sugar, and vanilla until fluffy. Add the pumpkin and eggs and beat until smooth. Divide the batter evenly among the jars, leaving at least 1/2 inch of room at the top. Sprinkle the tops with a little nutmeg. Heat the oven to 350 degrees. Meanwhile bring about 6 C. water to a boil. Place the filled jars into a roasting pan and pour the boiling water into the pan to create a water bath. Be careful not to get any water inside the jars. I find this is easier to do if I pull the oven rack partway out, set the roasting pan on it and pour the water in. This way I don’t have to move a pan full of hot water from the counter and risk scalding myself. Bake for about 50 minutes, or until set. The cheesecakes will rise up and crack on top, sort of like a souffle, then they will shrink down. When they are cool, place them in the fridge. Serve cold with the whipped cream and another dash of nutmeg on top. These are meant to be eaten right out of the jar.