Pumpkin Cheesecake In-A-Jar

638 faves | 3 recommends
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Chez Pim
Nutrition per serving    (USDA % daily values)


I made a lemony cheesecake in a jar with this recipe as a base. I used lemon snaps instead of ginger snaps, added 1 tsp of shredded lemon peel to the cream cheese mix, added 1 tsp of lemon juice to the cream cheese mix, and an extra 1/2 C of sour cream. I took out the pumpkin filling and all the spices. I also added a tsp of lemon curd to the top when the cheesecake jars were done cooling the fridge.
87f96cdaa6b7   •  2 Feb   •  Report
too many calories.
11c12fe19981   •  30 Nov   •  Report
Can not wait to try this! Looks delish and so easy to make!!:)
39c665de64df   •  25 Nov   •  Report
I made this for dessert today... Thanksgiving ..... It's a hit with my husband who doesn't like pumpkin anything!
6c37c397b9e5   •  25 Nov   •  Report
I can't wait! I'm going to attempt to make it for the family dinner party tomorrow!
6967ab9b78d2   •  24 Nov   •  Report
It is delicious
0fc8e0033d89   •  23 Nov   •  Report
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Ingredients for 8 servings

200 g Anna’s Ginger Thins (or any kind of ginger snaps cookies you’ve got)

120 g butter, melted

2 tbsp brown sugar

a pinch of salt

24 oz cream cheese (3 bricks of Philadelphia Cream Cheese)

1 cup pumpkin puree

1/2 cup sour cream

2/3 cup sugar

1 tsp salt

2 x eggs

1/4 cup All Purpose Flour

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

a pinch of clove

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