With just a few simple ingredients, you can easily whip up cheesecakes in a jar as a hostess gift or fill pretty flutes for serving at a holiday party. Or skip the individual jars and serve the cheesecake filling as a dip alongside sliced apples, ginger snaps, and pretzels.
Had enough of pumpkin? This recipe is not only easy, but adaptable! Take out the pumpkin and spices and replace the ginger snaps with graham crackers. Top with lemon zest, blueberry pie filling, or fresh fruit. Ta-da!
Cheesecake filling:
1lb (2x 8oz tubs) Kuyahoora Crème Cheese
1 can (14oz) sweetened condensed milk
1/2 can (8oz) pureed pumpkin
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
pinch of salt
Pie “crust”:
1/2 bag ginger snap cookies, crushed
2 T butter, melted
pinch of salt
Blend all filling ingredients until smooth. Mix crushed cookies with butter and salt.
Fill bottoms of small jars or ramekins (4-6oz is ideal) with a heaping tablespoon of cookie mixture. Add cheesecake filling to nearly full and sprinkle with more cookie mixture. Chill thoroughly and enjoy within 10 days.
