I’ve got a major thing for miniature dessert anything and these pecan cheesecake jars are no exception. The perfect ending to a meal when just a few bites will do. Fluffy cream cheesecake filling topped with a decedent pecan caramel. I, Alexandra, can’t imagine a more perfect dessert to end holiday parties and dinners with this winter. Did I mention they’re served in jars? No slicing or serving required! These pecan cheesecake in jars are the perfect dessert for when you want something that looks fancy, but takes minimal effort and time.

I call for 8-ounce mason jars here, easily found in your grocery store or nearest Target. I’m of the firm belief that there’s no such thing as too many mason jars. They’re perfect for stashing leftover granola, bulk grains and now, cheesecake filling.

Pecan Cheesecake in Jars

Ingredients

16 ounces light cream cheese at room temperature
1/2 cup cane sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3 tablespoons unsalted butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup heavy whipping cream
1 cup chopped toasted pecans
whipped cream for topping

Instructions

Preheat an oven to 325 degrees F. In a stand mixer or large bowl using a hand-mixer, whip together the cream cheese with can sugar until smooth and no longer grainy.
One at a time, add in the eggs and mix well. Add in the sour cream and vanilla and continue to whip until well incorporated.
Fill 6, 8 ounce mason jars with roughly ½ cup of the filling. Place the jars in a large roasting pan, then fill halfway up with hot water.
Place the pan in the oven and bake for 30 minutes. Carefully remove the jar from the hot water bath with tongs and place on a wire rack to cool.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook for 4-5 minutes or until bubbly and darkened. Remove from heat and stir in the cinnamon, whipping cream and chopped pecans. Cool to room temperature and spoon over the cooled cheesecake. Dollop with whipped cream, if using. Enjoy immediately or place in the fridge until ready to serve.

You’ve been warned, these pecan cheesecake jars are addicting. I’ve made a batch twice this week alone; once for an impromptu girl’s movie night and then again for a dinner party. Once you’ve made this version, feel free to mix and match with your favorite toppings. The possibilities truly are endless.

What do you think?! I love the idea of serving these babies up while entertaining or as a party favor..

Alexandra Caspero

Alexandra Caspero is a Registered Dietitian and yoga instructor with a passion for travel, pasta and avocados. Her blog, Delish Knowledge, focuses on making whole-food eating deliciously simple.

See more of her delicious recipes on Delish Knowledge

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Pecan Cheesecake in Jars

Ingredients

16 ounces light cream cheese at room temperature
1/2 cup cane sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3 tablespoons unsalted butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup heavy whipping cream
1 cup chopped toasted pecans
whipped cream for topping

Instructions

Preheat an oven to 325 degrees F. In a stand mixer or large bowl using a hand-mixer, whip together the cream cheese with can sugar until smooth and no longer grainy.
One at a time, add in the eggs and mix well. Add in the sour cream and vanilla and continue to whip until well incorporated.
Fill 6, 8 ounce mason jars with roughly ½ cup of the filling. Place the jars in a large roasting pan, then fill halfway up with hot water.
Place the pan in the oven and bake for 30 minutes. Carefully remove the jar from the hot water bath with tongs and place on a wire rack to cool.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook for 4-5 minutes or until bubbly and darkened. Remove from heat and stir in the cinnamon, whipping cream and chopped pecans. Cool to room temperature and spoon over the cooled cheesecake. Dollop with whipped cream, if using. Enjoy immediately or place in the fridge until ready to serve.

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