I was never obsessed with jars before Pinterest. Now, I find myself standing in front of the glassware at Sur La Table, trying to come up with a reason to buy the beautiful jars I see on display. I have all the reason I need now, 50 of them to be exact. Pumpkin Cheesecake? It takes the cake.
If you follow me, well anywhere other than here, there’s no way you could have missed the #DessertsInJars posts this week. I’ve been all about Shaina Olmanson’s debut cookbook, Desserts In Jars, since I got my hands on it a week ago.
50 sweet treats – perfect for sharing, perfect for giving and just plain amazing. Also perfect for that jar obsession I have going on. We had the chance to chat with Shaina on Tuesday about the book, what dessert brings back childhood memories for her, the best desserts to bake in jars, techniques for baking in jars and more.
I have been inspired – seriously inspired – to give more homemade food gifts, not only during this holiday season, but all year long. You’d be amazed how beautiful you can make simple desserts look when they are presented in a jar. You’ll feel accomplished as the gift-giver and the recipient will know you really put your heart into their gift.
I tried my first recipe from Desserts In Jars today, the Pumpkin Cheesecakes with Gingersnap Crusts, and was just floored at how beautiful and delicious everything came out…
I was quick to dig in and it was love at first bite.
Can’t you see yourself digging right into these too?
You can get creative with your vessels, just make sure they are oven safe and food safe glass (i.e. think twice about picking up glassware at the dollar store). I love the classic canning jars. My favorite thing about them is that you can just screw on a lid and you have a nice, air tight seal that is perfect for travel or gifting. No worries about finding a lid to fit or whatnot, as you can always buy new ring and seals almost anywhere.
I’ve already gifted a few of these beauties, and I may or may not have enjoyed 1+ myself. I’m debating taking some into my office tomorrow… then again, I may just hoard them here for myself.
Believe it or not, you do still have time to grab this cookbook before Christmas. You even have time to assemble some beautiful hand crafted gifts of your own before the big day arrives! If you’re quick about it, you can have Desserts In Jars on your doorstep before the weekend via Amazon. It’s a hardcover book, Prime eligible and only $11.15 (as of the moment). Snag it here before you miss the chance to give a holiday gift straight from your kitchen and straight from your heart.
You won’t have it in time for Christmas, but one lucky Mama.Mommy.Mom. reader will be snagging their very own copy of Desserts In Jars! To enter, simply leave a comment telling me what your favorite dessert is. For extra entries, you can tweet about the giveaway or share it on Facebook. Just leave a separate comment to let me know you’ve completed the bonus entries. The winner will be drawn on Sunday, so get those entries in quick!
On to the recipe for these little beauties…
Please let me know if you try these at home! I’d love to know what you think, and I’m sure Shaina would too!
- For the crust:
- Oil for greasing the jars
- 3 cups gingersnaps, ground into crumbs
- 6 tablespoons (¾ stick) unsalted butter, melted
- For the cheesecake:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1½ cups pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- Pinch of cardamom
- 3 large eggs
- ¹⁄³ cup sour cream or Greek-style yogurt
- 2 teaspoons vanilla extract
- For the topping:
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- Cinnamon, for sprinkling
- Makes sixteen 4-ounce cheesecakes or eight 8-ounce cheesecakes
- Preheat the oven to 325ºF. Grease the bottoms and sides of sixteen 4-ounce jars or eight 8-ounce jars. Make the crust: In a medium-size bowl, mix together the gingersnap crumbs and melted butter until all of the crumbs are coated. Divide the crumb mixture evenly among the jars and use a wine cork or other small, flat-bottomed object to press down into the bottoms of the jars to form the crusts. Set aside.
- Make the cheesecake: In a large bowl or in a stand mixer, beat the cream cheese until smooth. Beat in the pumpkin puree. Add in the sugar and spices, and beat for 1 minute until incorporated. Scrape down the sides of the bowl and add the eggs one at a time, beating to incorporate after each addition. Mix in the sour cream and vanilla. Spoon or pour the cheesecake filling over the crusts in the jars to ½ inch from the top.
- Arrange the jars 2 inches apart in high-sided baking pans, such as 9 × 13-inch cake pans, with each pan lined with a clean kitchen towel. Place the pans with the jars in the oven and carefully add hot water to the pans to come halfway up the sides of the jars.
- Bake the cheesecakes for 25 to 30 minutes, or just until their centers are almost set. Turn off the oven and allow the cheesecakes and water to cool slowly in the oven for 20 minutes. When the cheesecake and water have cooled slightly, remove them carefully from the oven and remove the cheesecakes from the pans. Allow to cool completely, then cover and refrigerate for at least 2 hours.
- Before serving, whip together the cream and confectioners’ sugar in a bowl until stiff peaks form. Spoon over the tops of the cheesecakes and sprinkle lightly with cinnamon. Serve cold.
*Recipe and cover image reproduced with the permission of the author, Shaina Olmanson, and The Harvard Common Press. Mama.Mommy.Mom. did receive a copy of Desserts In Jars and was compensated for this article, however all of the opinions are our own. Photos in this article (other than the cover image) are the property of Mama.Mommy.Mom.