Pumpkin Cheescake--in a Jar!

I am always on the look out for desserts that are easily transported and shared. This is is the delicious answer to my problem. Nothing better than your own little dessert in a jar! This is a delightful combination of cheesecake and pumpkin pie. I have made it twice in the last 2 weeks--it is that good. Try it - it is a perfect portion of wonderful!

Pumpkin Cheesecake in a Jar
Chocolate Crust
6 chocolate graham crackers
1/3 cup pecans
2 tablespoons sugar
3 tablespoons melted butter
Break chocolate graham crackers and put in bowl of food processor, add pecans and process until coarse crumbs. Add sugar and melted butter and process until fine crumbs.
Put 2 tablespoons of crumbs in the bottom of 7 jelly jars (4 ounces). I used a Tart Tamper to compress crumbs.

Pumpkin Cheesecake Filling
8 ounces cream cheese--softened
1/2 cup sugar
2 tablespoons dark brown sugar
1 cup pumpkin puree
1 egg--lightly beaten
1 tablespoon vanilla
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Whisk together ingredients for filling. Pour into jars. Put a kitchen towel in the bottom of a large roasting pan add about 1/2 inch of hot water. Place the filled jars on the kitchen towel, this will keep the jars from sliding around. Bake at 350 for about 40 minutes or until a thin knife inserted near the center comes out clean. Remove from water bath and cool completely. Serve with whipped cream or ice cream.

Recipe inspired by Soup Addict
Try these other recipes from Everyday Insanity--they are all delicious!
1 year ago------Harrison's Favorite Scalloped Potatoes
2 years ago-----Pumpkin Bars
3 years ago-----Chocolate Chip Pumpkin Bread
4 years ago-----Baked Potato Soup