Pumpkin cheesecake bars in jars
I don’t bake desserts very often anymore, as you might have noticed by my posts. With just two to feed, it’s dangerous to make a whole pie, or an entire batch of cookies or brownies, or — my sweet-tooth-will-power downfall — a full size cake. Even when a recipe is easy to divide in half, I usually lack the smaller pan to bake it up. And even when a recipe is easy to divide in half, ingredient-wise, the effort is the same (e.g., dividing eggs, whipping up egg whites, folding in this, that, and the other thing). All-in-all, fudging small batches of full-sized yummies is more aggravation than they’re worth.
That’s why I fell in love with desserts in jars: piecemeal assembly and baking in individual containers means they’re small-batch friendly.
Plus, they’re just so dang cute. Meet pumpkin cheesecake bars … in a jar.
I’m also going through an odd phase where I just don’t want to fire up machine after machine to make desserts. The food processor is a godsend for mixing up the chocolate graham cracker pecan crust — make no mistake about that — but I love that the pumpkin cheesecake portion of the recipe can be pulled together by hand with a bowl and a whisk.
These adorable little 7 ounce Weck jars make the perfect portions for these pumpkin cheesecake bars. And so another thing I love about desserts in jars: it curbs the temptation to cut yourself a larger slice, and it seems almost piggy to eat two in one sitting.
Oh! And if you’d like a quick tutorial on DIYing fresh and oh-so-easy homemade pumpkin puree, check out my article on Honest Cooking.
Happy Thanksgiving, everyone!