November 26, 2013
Perfect for a fun holiday dessert, check out these adorable little pumpkin cheesecakes that were made in canning jars! We love them!
Submitted by Travelingbyfood
Crust:
2 cups Oreo cookies OR gingersnap cookies crumbs (crushed in blender)
6 tbsp (3/4 stick) unsalted butter, melted
Filling:
4 (8oz.) packages cream cheese, room temp.
1 3/4 cups sugar
1 (15oz.) can pumpkin
5 eggs, room temp.
1 1/2 tbsp ground cinnamon
1/2 tbsp ground ginger
1/4 tbsp ground nutmeg
1/4 tbsp ground cloves
1/2 tsp salt
1 tbsp vanilla extract, room temp.
2 tbsp flour
1/2 cup chopped pecans
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