A Pumpkin Cheesecake Walks Into A Jar: Recipe Walkthrough
Crushed ginger snaps give this recipe an added flavour profile, and natural sweeteners like pure maple syrup and vanilla help to cut down the sugar content. To make the big day even less stressful, prepare these the night before.
1 sleeve gingersnap cookies
1/2 stick butter, melted
1 15 oz. can pumpkin puree
8 oz. regular cream cheese
8 oz. mascarpone cheese
1 C. whipping cream (reserve some for topping)
1/2 C. brown sugar
1/2 C. pure maple syrup
2 tsp. cinnamon
1 tsp. pure vanilla extract
Start with the crust. Pulse ginger snap cookies and melted butter in food processor until well-blended. Alternatively, you can crush cookies inside a resealable bag with rolling pin, transfer to bowl and mix in melted butter.
Divide the crust mixture equally among the six mason jars. Press the mixture down firmly to the bottom of each jar, creating a cookie crust. Place the mason jars in the fridge while you work on the filling.
Whip the whipping cream with mixer until there are stiff peaks. Divide in half and transfer to separate bowls. One bowl will be reserved for topping.
For the filling, combine pumpkin, cream cheese, mascarpone cheese, sugar, maple syrup, cinnamon and vanilla together with electric mixer or in a standup mixer. Beat on medium speed until well-combined, with no chunks. Gently fold in half of the whipped cream.
Fill mason jars with pumpkin and cheese mixture, leaving about an inch on top. Refrigerate at least three hours, or overnight.
Really short on time? Use a whipped topping such as Cool Whip, or ditch the mason jars and go for a store-bought pre-made graham cracker crust.