Talking to my best friend about cheesecake and positive energy this morning. Cold cheesecake straight out of the fridge is addictingggggg. You just want more and more and more. By the way, so is positive energy : ) Good energy is contagious so stay away from people who aren't sharing their cheesecake because what you put out is what you get back. One of my favorite quotes is "Blowing out someone else's candle, doesn't make yours any brighter." It's the truth. Blowing out someone else's candle actually just makes you mean : )
Plenty of pumpkin cheesecake to go around. These were all baked in mason jar lids and they are not only adorable, but super freaking delicious! Xx
Mason Jar Lid Pumpkin Cheesecakes
(You need 40 lids)
3 1/2 cups graham cracker crumbs
6 tablespoons light brown sugar
1 teaspoon ground cinnamon
2 sticks melted salted butter
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
1. Preheat oven to 350°. Line a baking sheet with parchment paper. Using mason jar lids, turn the inserts over so the rubber seal is facing down and place them in the mason jar lid rings. Place on prepared pan and set aside.
2. To make the crust, combine crumbs, sugar and cinnamon in a medium bow. Add melted butter. Mix until well combined. Place a heaping tablespoon of mixture onto each mason jar lid. Press down flat. Set aside.
3. In another bowl, beat cream cheese until very smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour 1/3 cup onto each crust. Spread out evenly and place in oven for 10-15 minutes (the centers should still jiggle slightly). Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours and then serve.