These single-serving cheesecakes are a great dessert alternative to traditional pumpkin pie. Finish off your Thanksgiving dinner with these little jars full of gingersnap crumbs and a spicy pumpkin cheesecake filling.

Yield: Makes 9.



  • 1 3/4 cups gingersnap crumbs
  • 2/3 cup finely chopped walnuts
  • 6 tbsp salted butter, melted
  • 8 oz (250 g) cream cheese, softened
  • 4 large eggs
  • 2 cups canned pure pumpkin
  • 1 cup packed golden brown sugar
  • 1 tsp vanilla
  • 1/8 tsp cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp salt
  • Pinch nutmeg
  • Citrus Whipped Cream*


  1. Preheat oven to 325°F.
  2. To prepare crusts, combine crumbs, walnuts and melted butter in a bowl until blended.
  3. Press mixture onto bottom of 9 wide-mouth half-pint Mason jars or 3/4 cup heatproof ramekins; set aside.
  4. To prepare filling, use medium speed of an electric mixer and beat cream cheese until creamy. Beat in eggs until blended. Add pumpkin, brown sugar, vanilla, cinnamon, allspice, salt and nutmeg; beat until smooth.
  5. Divide filling among prepared jars and place jars in a large roasting pan. Pour enough hot water into pan to come halfway up sides of jars.
  6. Bake until filling is set, about 45 minutes. Remove jars from pan and place jars on a rack. Cool cheesecakes completely in jars. Cover and refrigerate for at least 8 hours or up to 24 hours. Alternatively, cheesecakes may be frozen for up to 1 month. Thaw in refrigerator.
  7. Uncover and serve in jars topped with Citrus Whipped Cream.
Nutritional analysis per cheesecake:

439 calories, 25.5 g fat, 7.7 g protein, 45.7 g carbohydrate, 2.6 g fibre, 343 mg sodium

*Ingredient not included in nutritional analysis.