No-Bake Pumpkin Cheesecake in a Jar

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It sure was nice to get an extra hour of sleep this morning!  I love daylight savings time!  And to make things even better, we woke up to a chilly temperature of 34 degrees!  I guess Fall is officially here.  For now.  In Louisiana, you never know what the weather is going to do.  I can remember one miserable Christmas Day back in the 80’s when it rained and was 85 degrees.  Not very Christmasy!  So we have to make the most of these cold days while we have them.

I made Michael an omelette (ham, jalapenos, tomatoes and cheese) and then tried out a new way to cook eggs for breakfast sandwiches.  (Keep an eye out.  That recipe is coming soon!)  I put on a big pot of bean soup to cook most of the day and then started on laundry (my arch nemesis!) and dishes.

We spent a quiet day at home.  Michael was processing pictures.  Christopher alternated between playing video games and watching movies.  Elizabeth did some cool crafty stuff and then played around with her hair and experimented with some makeup.  I washed clothes and dried clothes and folded clothes and put clothes away.  Yuck!

This afternoon, I made one of our favorite desserts – No-Bake Pumpkin Cheesecake!  I make it in half-pint jars so it’s easier to give as gifts.  It’s a super-simple recipe and it is so amazing.  Creamy, pumpkin-y, yummy!  This recipe fills 12 half-pint jars.

No-Bake Pumpkin Cheesecake

Crust:

  • 2 cups of graham cracker crumbs
  • 1 cup of sugar
  • 1 stick of butter, melted

Filling:

  • 15-ounce can of pumpkin puree (not pie filling)
  • 1 cup of sugar
  • 1 teaspoon of pumpkin pie spice
  • 3 8-ounce packages of cream cheese, softened
  • 16 ounces of Cool Whip

Combine crust ingredients and put two heaping tablespoons in each of 12 half-pint jars.  Press firmly into the bottom of each jar.

Use a mixer to combine pumpkin puree, sugar, and pumpkin pie spice.  Add the cream cheese, one package at a time, mixing well after each.  Add the whipped topping and mix until completely combined.  Use a tablespoon to fill each jar, being careful to press the filling into the jar and remove the air bubbles.  Add the jar tops and rings and refrigerate.

Well Duh #1:  If you don’t want to use the jars, this will fill two graham cracker crusts.

Well Duh #2:  I use a flat-bottom spice bottle to press the crust into the bottom of the jars.

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Well Duh #3:  I used Splenda instead of sugar and low-fat cream cheese.

I am so glad that cooler temperatures are finally here.  Fire in the fireplace.  Soup on the stove top.  S’mores over the backyard fire pit.  Snuggling under a warm blanket and sipping hot chocolate.  It seems that Halloween blurs into Thanksgiving and before you know it, Christmas is here!  It’s my favorite time of year!

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3 thoughts on “No-Bake Pumpkin Cheesecake in a Jar

  1. Pingback: Pumpkin Pie in a Jar Recipes | We Heart Children

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